OUR APPROACH

We started our company with a simple but powerful vision: to build a nutritional therapy consultancy as recognised for its integrity as for its effectiveness.  We believe that meaningful nutritional advice that drives business growth and improves individual health must be a blend of practical science and great taste.

The science part is the objective evidence-based clinical study – we want to know what has been shown to work, not what has been claimed to work.  Every time we hear of claims made for a new fad or fashion about food or diets our first response is always ‘Where’s the proof?’  Our approach is firmly grounded on one premise: No Nonsense.

By contrast, the taste part is wholly subjective – it’s an honest recognition that people prefer to enjoy what they eat.  They want their meals to remain a pleasure, not become a medicine.  We therefore create menus and design bespoke recipes for our corporate and private clients that are as tasty as they are healthy.

Our passion is to help our clients to benefit from our experience and adopt good nutrition with the minimum of fuss.   They want their business or their health to be at its best.  So do we.

PRIVATE PRACTICE

We have been looking after our clients in private clinical consultations since 2010, handling a wide range of requests and issues from the relatively cosmetic to the deeply traumatic.  Some problems are of recent standing, others may have been lifelong.   Some of our clients are children, others are very elderly.  The issues we deal with are extensive and a full list can be found below.

We provide advice on food, dietary supplements and healthy eating habits in order to promote optimum health and performance, disease prevention and patient care.  Our advice is always tailored to the individual client, taking into account their unique dietary and nutritional needs.  What is good advice for one person may be bad for another.

We offer a programme of treatment rather than one-off sessions, as we wish to help our clients achieve their goals and these almost invariably require time and support.  We are results-oriented and define success by the outcome.

You are welcome to contact us directly, or you can be referred to Caroline by your doctor.

We also provide a bespoke 'At Home' service for families here and abroad.  We consider the nutritional needs of each member of the family - which can often be extemely varied - and show them or their chefs and kitchen staff the changes that need to be made to their larder and to their preparation techniques.  Despite the initial disruption, this is very much a collaborative process which everyone enjoys.

NOTES

Nutritional therapy is not intended to replace the advice of medical practitioners, and Caroline Johnstone Ltd does not diagnose, or claim to treat, medical conditions.  If you are suffering from an untreated medical condition or unexplained symptoms then we will always advise you to consult your doctor first.

We are wholly committed to giving independent advice.  On the rare occasions that we recommend nutritional supplements we receive no financial benefit for doing so.

AREAS FOR ADVICE

Click on the images below for relevant conditions.  (Please note that this option does not work on some mobile platforms.)

Detailed information about all these conditions can be found on BUPA’s website here.

A is for APPLE.....

Apple - variety

Apple - whole

Apple - peeled

Apple - flesh

Apple - pulp

Apple - juice

Apple - smoothie

Apple - purèed

Apple - baked

Apple - dried

Every chef knows that the choice of ingredient and the way it is prepared has an impact on taste and presentation.  They design their recipes accordingly to create the greatest culinary experience. 

That's their expertise.

We know that the choice of ingredient and the way it is prepared also has a significant impact on its nutritional value.   We advise chefs and clients on alternative techniques and ingredients so that their dishes not only TASTE good: they DO good.

That's our expertise.

And that's why we know the nutritional differences between all the apple options on the left, and which are best suited for a particular purpose.

CAROLINE (by her husband) - DIRECTOR

My gorgeous wife is a French-speaking Belgian, which perhaps explains her love of good food.  She was raised in Brussels and graduated in Law from Belgium's Université Catholique de Louvain shortly before meeting me. We married in 2000 and she moved to London, where we still live.

She has always been passionate (some would say obsessed!) with nutrition, and in 2007 she decided to change her career and study to become a Nutritional Therapy Practitioner.  I have to admit that at first I assumed the 3-year course at The Institute For Optimum Nutrition would be fairly easy for her, but it was about as intensive and time-consuming as they come and extremely rigorous.

Caroline has a particular interest in developing new foods, and she experiments constantly with both ingredients and cooking techniques, using our three children and me as guinea pigs and tasters.  Her aim is to find ways of replacing unhealthy foods with what appear to be identical alternatives, which means combining Nutrition with Taste, Mouthfeel and Familiarity.  Her delicious 'white' pasta has no flour, her breads have no wheat, her ice creams have no cream (or sugar), and so on.  But they all taste as good as the original, and they are much better for our health.

She cares deeply about her clients and they soon see that her commitment and integrity shine through all that she does.  She's a rare find and to date no one who has engaged her services has let her go. 

I know that her favourite moment of the day is hearing from a client how much better they feel thanks to having followed her advice.  All her work comes from word of mouth, and that is no surprise.

JAMES (BY HIS WIFE) - DIRECTOR

James has been running his own business for the past 16 years solving complex problems for people and companies.  He therefore takes care of the things in my business that I don't know how to handle, leaving me the time to get on with the things that interest me.  Fortunately, from a slow start in the early days of our marriage (he was typical English pie and pudding eater), he has come to understand the value of nutrition and takes a very keen interest in what I do.

He is now growing my company by showing businesses the commercial advantages of seeking professional advice about how to embrace nutrition as a key part of their ofering.  A good understanding of nutrition and a variety of healthy options are increasingly expected of food outlets and businesses, yet most owners and boards rely upon their chefs to sort this out when this is not their forte.  But it is ours.

James always gives brutally honest feedback about my culinary inventions and experiments, so I know that if he is satisfied with something I have made then it is a winner.  I also know, though I have never told him I know, that one of his secret pleasures is watching me serve a variety of what appear to be normal foods to a table of executive chefs and seeing them unable to name a single ingredient correctly.  It gives me a bit of a kick too!