This issue of our Wellness Magazine sets you a challenge to enjoy ’12 Days of Wellness’ in the lead up to Christmas! Why not try eating more plant-based foods, phoning a friend to check in, staying active or giving back to your local community?
There are also some great ideas for getting creative in the kitchen with recipes for a mushroom, spinach and lentil Wellington from Executive Chef Matt Moseley, a leftover festive traybake from Executive Chef Jay Averill, and a festive chicken recipe from Culinary Director Scott Freeman.
Enjoy the festive period and we’ll see you in 2024!
