The five participating restaurants varied in type and in attitude toward healthy cooking. Apart from one traditional restaurant that was not interested in healthy food or making changes to its cooking despite noticing a change in people’s eating habits, all other were very much in favour.
Following on from the demand from their clients, the restaurant owners found healthy cooking an important subject and not just a passing trend. Very positively, they use seasonal fresh produce and do not perceive it to be more expensive. Emphasis was given to producing healthier dishes that are both tasty and high quality. They were all interested in training to help make balanced dishes that are not time consuming.