MEET OUR EXPERTS
Meet our team of Registered Nutritionists, Dietitians, creative chefs and expert consultants -all with a wealth of different experiences across the food & health industry- specialising in weight management, gut health, sports nutrition, child health and much more! Read more about them and ask them a question here.
“Nourished Life has been a super helpful resource for improving my understanding of the food I eat, and simple ways to make healthier choices. It has also helped me see the link between nutrition, mental health and general wellbeing. The recipes are delicious and easy to follow, showing that healthy eating doesn’t have to be a chore!”- Jerome
Nicky Martin (RNutr)
Head of Nutrition
Graduated from Leeds Metropolitan University with a BSc (Hons) in Human Nutrition. Specialism: over ten years' experience in the food industry working with the adult population to drive behaviour change and improve public health.
“I am a believer in living a balanced lifestyle; I enjoy great food but am an avid gym goer!”
Imogen Hassard (ANutr)
Project Lead Nutritionist
Graduated from St Mary's University with a Bachelor of Science in Human Nutrition. Valuble experience and skills in content creation, marketing and scientific communications.
“'One hot day does not make a summer, just like one day of eating does not reflect your whole diet. Healthy diets are achieved by continuously fueling our bodies in a nourishing, sustainable way.' ”
Katrina Francis (ANutr)
Data and Recipe Analyst
Graduated from Nottingham Trent University with a BSc (Hons) in Exercise, Nutrition and Health. Experience working across various areas of nutrition including public health and wellbeing and in the food industry.
“‘I have a passion for inspiring and helping individuals live a healthier lifestyle through the food they choose to consume.’ ”
Rees Bramwell (RNutr)
Graduated from University of Worcester with a BSc (Hons) in Human Nutrition and worked in several public health settings covering all age groups including Aston Villa FC and NHS roles. Now have Five years’ experience in the food industry with a focus on adults in workplaces across the business and industry sector.
“I love working with chefs in recipe and menu review, supporting marketing messages, providing great food and educating customers on-site, with healthier, happier workforces as the end result”
Lead Development Chef
Studied at the prestigious Westminster Kingsway College completing levels 1-3 in Professional Cookery and Hospitality Leadership. She is currently doing a Level 5 in Operational Business Management alongside the ‘Forward’ by Marcus Wareing programme.
“The best part of my role is being creative with fresh and seasonal produce and making food that’s good for you and tastes great.”
Niamh Quinn (RNutr)
Ireland Senior Nutritionist and Sustainability Lead
Graduated from University of Ulster with a BSc (Hons) in Food & Nutrition. Specialism: seven years’ experience working across various areas of nutrition including health and wellness and the food industry.
“My goal is to use my knowledge of nutrition and food to inspire consumers to make informed choices.”
Emily Robinson (RNutr)
Scotland Senior Nutritionist & Sustainability Lead
Graduated in 2016 from Nutrition BSc (Hons) degree at The Robert Gordon University, Emily has over 5 years’ experience in applying nutrition knowledge in science, retail, education and catering industries.
“I am driven by a passion for evidence-based nutrition and helping people to truly understand the benefit of food to health. ”
Maxine Cartz (RD)
Graduated from Queen's College with a BSc in Dietetics. Specialism: 32 years' experience, of which 22 years within the food industry, with a focus on all nutritional aspects of patient catering including patient menus and special therapeutic diets.
“Success is food being eaten and enjoyed; food is a vital part of patients’ treatment and wellbeing.”
Sam found his passion for culinary through private healthcare. He enrolled onto a level 1 apprenticeship, followed by levels 2 & 3. Sam was then fortunate enough to start working in places with a more fine dine hospitality background where he believes being in his current role has brought new innovative ideas with finesse
“I love being creative with ingredients and thinking outside the box when developing new recipes. I get to use a diverse amount of fresh and seasonal ingredients to create dishes that put smiles on peoples faces.”