News
Launching the industry’s first off-site kitchen providing WELL-aligned foodservice
Introducing Atelier Wellness
We are excited to have launched Atelier Wellness, an off-site production kitchen focused on creating food experiences that support health, wellbeing and workplace performance.
WELL Building standard
Drawing on insights from the WELL Building Standard™, which recognises how design, operations and food contribute to human health, we have recently been working with clients whose workplaces are pursuing or have achieved WELL certification. Atelier Wellness is now extending to organisations without on-site kitchens, making it easier to bring high-quality, wellbeing-focused food to every workplace.
The service enhances our broader off-site production facilities and the Atelier network model, with menus that focus on organic ingredients, balanced nutrition and sustainable sourcing, providing meals that support health, performance and engagement in the workplace.
Exclusive launch evening
The launch was marked with an exclusive networking evening, compèred by Hannah Horley Young of the Crazy Sexy Food podcast, bringing together clients and industry experts to explore the role food plays in delivering the WELL Building Standard through catering.
BM chef director Pete Redman and his culinary team led a counter tour of four dishes, each designed to demonstrate how food can be mindful, sustainable, and inclusive, without compromising on flavour, including baba ghanoush with roasted chickpeas and Japanese smoked vinegar.
Each dish was a practical demonstration of how WELL criteria can guide menu design, from ingredient selection and portion sizes to positioning, presentation and flavour, demonstrating foodservice as a key driver of workplace experience and wellbeing.
Insightful panel discussion
Following the tour, a panel discussion also took place exploring how to put WELL criteria into practice, featuring Akos Brandecker, a WELL assessor for Living Building Consultancy; Tom Howes, head of corporate services & sustainability at Lazard UK, a BM client nearing WELL platinum accreditation; and Pete Redman, BM’s chef director.
Akos provided practical guidance on the WELL Nourishment concept, explaining the framework that foodservice teams must navigate to achieve certification. Pre-requisites include providing and promoting fruit and vegetables, ensuring nutritional transparency, labelling sugar content, and addressing allergens. Optional concepts include encouraging mindful eating, responsible sourcing, portion sizes, use of wholegrains and pulses, and compliance for vending and alcohol policies. To achieve gold or platinum, companies must average points across each concept while meeting pre-requisites, with allowances for occasional events and non-permanent menu items.
Pete shared insights from the chef’s perspective, explaining how WELL menus drive creativity, inclusivity and flavour that meet rigorous standards, as well as highlighting the importance of nutritionists and team accountability in delivering dishes that are both compliant and enjoyable.
Tom Howes, head of corporate services & sustainability at Lazard UK, said: “Our new workplace wasn’t just about great design, it was about creating an environment where people want to be. Food is central to that, and BM’s approach has helped us fine-tune every detail as we move closer to platinum WELL accreditation.”
BM Caterers managing director Angus Brydon said: “With Atelier Wellness, every menu we create will be fully aligned with WELL standards, giving us first-hand insights and enabling us to support clients without onsite kitchens to deliver healthier, more energising workplaces.”
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