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Customer wellbeing

As a responsible hospitality company, we aim to serve great tasting, good quality, responsible sourced, affordable food and drink and to enable our guests to make easier healthier choices with honest, accessible and clear information.

All of our brands have been working to improve the nutritional value of the food and drink they serve. Firstly, with salt reduction as a signatory to the Government’s Responsibility Deal of Health progressing onto other nutrients of concern including sugar, saturated fat, total fat and calories. We have reduced these nutrients wherever possible without compromising on product safety, quality and taste, while always aiming to bring our guests’ palates with us on the nutrition journey.

As a leading member of the Out of Home industry alliance representing some of the largest food and drink brands in the UK, we have developed a Code of Practice that outlines our commitments to support Public Health England’s sugar reduction target of 20% by 2020, reformulate products to reduce salt, sugar, fat and calories where possible, provide healthier choices, offer healthier children’s menus, provide clear and easy to understand nutritional information to customers and to adopt responsible advertising practices.

We aim to positively respond to customer trends and all our brands offer vegetarian and increasingly vegan options as demand for these products and dishes grow. In addition, we provide full allergen information for all our dishes and products on our menus, packaging, brand websites and on request in our restaurants.

By working closely with our suppliers, all our food and drink is sourced with integrity and our menus are free from hydrogenated vegetable oil (artificial transfats), monosodium glutamate), genetically modified organisms (GMOs) and ingredients, irradiated food and mechanically recovered meat.

We recognise that we cannot deliver this strategy alone and that we need the support of industry experts and external stakeholders such as Public Health England, Action on Sugar, CASH and the Soil Association to ensure that any business decisions we take on the nutrition agenda are informed ones and reflect latest thinking. 

Premier Inn and Restaurants

Premier Inn and Restaurants will continue to offer a balanced range of dishes across all our menus to suit our guests needs and offer them credible healthier choices supported by clear and meaningful nutritional information.

We have long adopted a holistic approach to nutrition by looking to reduce sugar, salt, saturated fat and calories as a whole and we have worked closely with our suppliers to redevelop recipes to lower the overall content of these nutrients in our dishes.

Since 2015, we have introduced additional healthier options on both our adults and children’s menus. In adult menus, we have added mini desserts in our desserts range and replaced higher fat and sugar milkshake drinks with healthier alternatives. We offer more vegetarian and vegan dishes and we are proud of our Vegan BBQ burger that was awarded Best Vegan Burger in PETA’s Vegan Food Awards 2017.

We are committed to reducing sugar, salt, saturated fat and calories wherever possible across our children’s menus and with the emphasis on sugar reduction, we have reduced the average sugar content per portion in our Beefeater children’s desserts by 31% (baseline 2015). We continue to support the 5 a day message by offering fruit and vegetable – based options in each of our starter, main and dessert courses as well as having ‘hidden’ veg in popular dishes such as pasta sauces. We offer a range of no-added sugar drinks and free tap water is available at any time.

We are pleased that our work on children’s menus was recognised by the Soil Association in their Out to Lunch survey 2017 where both Beefeater and Brewers’ Fayre came in the top 10 of restaurant companies surveyed. We are committed to building on this achievement through future engagement with the Soil Association.