Food for Health


Many people have a good idea about how to live healthily; you don't eat too much, you take some exercise and you eat fresh fruit and vegetables. But after diagnosis of a chronic illness people can feel either bombarded by diet books or left to discover things for themselves.

This two-day workshop is aimed at giving people living with cancer or a chronic illness, or anyone with an interest in diet and nutrition, the space to explore issues around eating and food.

Designed and led by experienced dieticians Kelly Grainger and Veronica Dick, the course will:

  • Introduce the fundamentals of a good diet following diagnosis of a chronic illness
  • Dispel the myths around fad diets and instead focus on a research and an evidence-based approach
  • Explore the impact that treatment for cancer and other illnesses has on our eating behaviours and beliefs
  • Teach about ‘immuno-nutrition’
  • Talk you through the best ways to shop for food
  • Teach practical cooking skills and discuss the healthiest cooking methods

There will be the opportunity for all attendees to cook nutritious, seasonal meals and to eat together, as well as to walk around the beautiful grounds of the Welbeck Estate, where The School of Artisan Food is based. Recipe cards and other resources will be provided to ensure that the new cooking skills you learn can be replicated at home.

This course is designed for people who have had a diagnosis or family history of cancer or a chronic illness (e.g. diabetes, cardiovascular disease and cancer) and for other interested people.

‘What more can I say – I enjoyed the whole experience, the company, the walks, the lectures and the wealth of knowledge gained that had not been given to me by doctors and consultants in order to gain a better quality of life after cancer.’

‘They both put us at great ease and made us feel so comfortable.’


Sat 6th May - Sun 7th May 2017

Places left: YES

Sat 7th Oct - Sun 8th Oct 2017

Places left: YES


Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £250.00

Subjects: Food for health


Kelly Grainger

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