3 Expert Tips: Nourishing Your Plate with Eleni from The Pantry
Nourishing Your Plate: 3 Expert Tips from Eleni, Head of Nutrition at The Pantry
When it comes to eating well, small everyday choices can make a big difference. Eleni, Head of Nutrition for The Pantry, shares her top tips and tricks to help you maximise the nutritional value of every meal without overcomplicating your routine.

1. Try to Focus on Food Groups
A healthy and balanced diet cannot be achieved by cutting out food groups. Create a challenge for yourself when preparing meals to always have 3 or more food groups at mealtimes is the easiest way to consume the most nutrients in a varied way. Carbs, protein, fruits, vegetables, fibre, fats/oils, dairy & alternatives, are all vital for providing our bodies with the most nutrients. Each group delivers unique nutrients your body relies on, and combining them helps support energy, immunity, and overall wellness.
2. Remember: Herbs and Spices Count Too
You’ve heard the saying, “five a day keeps the doctor away,” but so do herbs and spices ! They play a powerful role in supporting health. Having 30 portions a week of fruits, vegetables, herbs, and spices, have been proven to reduce risk of developing ailments. Sprinkle, season, and flavour generously; your body will thank you!

3. Hydration Isn’t Just About Drinking
Have you ever heard of ‘eating your water’ ? Some people struggle to drink enough water, so eating foods with a high water content is so beneficial to staying hydrated. Foods like Watermelon, celery, cucumber, lettuce are hydrating, versatile and all great additions to meals and snack times.
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THE PANTRY:
Being a family business running for nearly 20 years, The Pantry brings a wholesome ethos to the food we provide. We make sure that each meal experienced with us gives diners the feeling of enjoyment and comfort, with the knowledge that all menu options have been designed to incorporate the most nutrients for optimal wellness.
Discover our new menu in partnership with The Pantry: BROWSE HERE.





