Nutrition & Hydration Week (N&H Week) is an annual event that raises awareness of the importance of food and drink as an essential element of care. Caterers and foodservice professionals have been invited to hold activities and tea parties in their organisations to improve nutritional intake for their patients.

Craft Guild of Chefs has joined in this week’s celebrations by sharing six afternoon tea sandwiches aimed to serve as an inspiration for care settings and caterers.

Andrew Green, chief executive of The Craft Guild of Chefs, said: “At the Craft Guild of Chefs, we have been a firm believer of incorporating good nutrition and hydration as part of a healthy lifestyle.

“It is fantastic to see Nutrition & Hydration Week going ahead, and it is time to bring everyone together and celebrate life and wellbeing. We hope our afternoon tea recommendations will spark interest amongst caterers and those who are looking to impress during Global Tea Party.”

Matt Owens, development chef of Alliance Group and chairman of the Craft Guild of Chefs recommends an ‘explosion of taste’ without compromising on the nutritional value. The afternoon tea treat contains the classic coronation chicken, raisin, balsamic onion chutney and it is finished off with a refreshing mango mayonnaise on a fresh roast onion and turmeric bread.

Another tasty alternative with a twist provided by Matt Owens is oak-smoked salmon, herb cream cheese, and lightly pickled baby cucumber served on a whiskey rye bread.

Andrew Green, chief executive of The Craft Guild of Chefs has shared four of his favourite afternoon tea sandwiches, including the classic combination of chicken breast with tarragon creamed mayonnaise.

Two other vegetarian options made the top list - a refreshing cucumber with cream cheese, dill, and chives on granary bread sandwich - and the British classic - cheddar cheese with chutney on tomato bread. Lastly, the Craft Guild of Chefs’ chief executive recommends a traditional deli sandwich – pastrami, dill pickle and French mustard served on rye bread.