Another week sees a new instalment of “From the Kitchen” with curated recipes and inspiration straight from our in-house catering team Inspire Catering. 

In this week’s edition, resident nutritionist Amanda Ursell gives her guide to feel good food along with budget lunchtime recipe ideas. Seasonal vegetables are a focus in every issue and this week, carrots take centre stage with recipes for carrot soup and sticky carrot and banana muffins.

Take a read of the latest issue of “From the Kitchen”.