“I’D LIKE to see lighter dishes being highlighted in restaurants, for example dishes that contain less than 500 or 700 calories as a main meal, as well as dishes that are low in salt or are low in fat.

“Since more than 28pc of our food is now eaten outside the home, it would be great to have calorie counts on menus for people who eat out regularly and who want it.

“There are a lot of people who look at a menu and have no idea how high it may be in calories.

“Some pizzas have 1,500 calories and people don’t always realise the amount of fat and salt in the dish or its calorie count.

“It’s important that the information is there for customers.”

“I BELIEVE in supplying a lot of nutritional information. It’s really about giving customers the option to choose whether to eat healthily.

“We’ve broken our nutritional information down into a code of healthy eating, from low fat to gluten free, dairy free and vegetarian and the addition of super-foods — I want to give customers a choice.

“However, personally I feel the calorie count is a step too far. I’m not really interested in calorie counting. A lot of people come here for the flavour of the food and we concentrate on the cooking techniques and the ingredients rather than the calorie count.

“We worked closely with nutritionist Erika Doolan on the menu and put a huge amount of thought into it.

“As a chef flavour is very important to me, and a lot of people come here because the food tastes very good.

“There is a percentage of people who come for our diet choices, but that’s just a section of our clientele.”

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