What the chef says
LoSalt has been popular with chefs for nearly 30 years,
providing an easy way of reducing their menu's sodium content
without compromising on taste.
We chatted with one chef, Andrew Pirrie, Head Chef at the
University of Strathclyde Students' Association in Glasgow and
winner of the 2011 LoSalt Salt Smart Award, who has introduced
LoSalt into his kitchen.
Andy has over 30 years experience as a chef, having worked at 5
star hotels, rosette stared restaurants, contract catering and the
Head Chef at Glasgow two biggest universities.
In his role as Head Chef at Strathclyde, fresh and healthy
eating has become the priority for Andy.
"95% of our breakfasts, soups, main courses, daily vegetarian,
daily curry, daily healthy choice, pasta bar, beef burgers, chicken
burgers, and sauces are all made fresh in house daily by the chefs.
That way, we know what's in our food.
"Where possible we offer a choice fresh potato, vegetables,
rice, pasta, salad dishes instead of fries, and all our main meals
have at least one of your 5 a day."
And so how does LoSalt fit into this healthy menu?
"LoSalt is the only salt we use the main kitchen," explains
Andy. "We also offer LoSalt and salt sachets in the restaurant,
along with promotional posters that explain healthy benefits of
reducing salt in your diet. This allows our customers to make their
own minds up, one way or the other. The important point is we are
offering a choice."
Win Win Situation
"LoSalt fits in with our healthy choice menu. Although it costs
a wee bit more, it tastes the same as regular salt and has all the
benefits of being healthier. So for me and the chefs it's a win win
situation. And more importantly, students and staff can't tell the
Andy also explained that although the healthier menu may cost
more to put together, the restaurant still breaks even because the
meals are so popular with students.
And so how does Andy promote this healthy menu to his students
"Really we promote healthy food choices, including LoSalt, all
year long with various promotions such as poster campaigns, healthy
days/ weeks, customer surveys, free healthy food tastings, the
LoSalt 'Can you taste the difference?' challenge, customer food
suggestions on the menu, and of course entering and winning the
LoSalt Salt Smart Award in 2011 then runners up 2012.
"The best advice I can give is letting your students, customers
and staff know that you're making healthy foods a priority."
"With almost everyone adding salt to their food LoSalt
really does make a healthy difference, I would ask all you chef out
there to a least give it a go and see for yourselves."