Held at 210 High Holborn in London, the evening featured a powerful blend of practical insight, nutritional education and community connection.

Special guest Ellie Olds, head of nutrition at Holroyd Howe and striker for Fulham FC Women’s First Team, led the conversation on the transformative power of nutrition.

A registered nutritionist with the Association of Nutrition (AFN) and recent recipient of The Caterer Acorn Award, Ellie inspired attendees with her mission to promote healthier food relationships and empower individuals with the knowledge to perform at their best — both in and out of the kitchen.

From the impact of gut health and fibre to the importance of eating 30 different plants a week, Ellie unpacked how small, sustainable dietary changes can lead to lasting improvements in physical performance, mental clarity, mood, and vitality.

Joining Ellie was Jessica Simpson, regional culinary lead and dedicated wellness committee member, for an open, honest, and inspiring conversation that challenged the myth that ‘chef nutrition’ has to be complicated. The duo offered real, actionable tips for chefs navigating busy kitchens and high-pressure environments — all with a focus on balance, enjoyment, and seasonal variety.

To bring the discussion to life, guests were treated to plant-forward tasters during the event, showcasing just how flavourful and satisfying healthy choices can be.

Andy Aston, Craft Guild of Chefs wellness ambassador, said: “This Wellness Experience reminded us that fuelling ourselves properly isn’t just about performance — it’s about self-care. Chefs spend so much time nurturing others through food. Tonight was about turning some of that care inward.”

The event was met with enthusiasm from first timers and returning attendees alike. Whether driven by curiosity or a desire to make meaningful changes, all participants left the evening feeling empowered and inspired.

The Craft Guild of Chefs’ Wellness team continues to create safe, engaging spaces for chefs to explore wellbeing — from physical health and mental resilience to nutrition, equity, and inclusion.