Interview with Annabel Karmel

We were lucky enough to talk to Annabel Karmel about her range of healthy children's meals now available at Hilton and also ask her some questions about her approach to diet and nutrition for kids.

Sam: It must be amazing to see your range of children's meals now available at restaurants, family attractions and also Hilton.
Annabel: Yes, I've had my own experiences of finding only poor quality foods available for children when out as a family.  The opportunity came up to develop this range so I picked meals that children loved and then added things like extra hidden vegetables.  The range now includes things like curry and we've even heard that parents would like this too!  We've also started cookery classes at Haven Holidays.

Sam: Do you think parents are under too much pressure to create perfectly balanced meals for their children 3 times a day 7 days a week, you make it look so easy.
Annabel: I think it is easy to do this you just have to know the short cuts.  Cooking good meals doesn't mean cooking from scratch everytime for example using an English muffin cut in half as a mini pizza base.  Also cooking with your children is so important as you're giving them essential skills for life.

Sam: Is weaning the best time to establish healthy eating?
Annabel:  The first year is crucial for ensuring fresh food is a key part of a child's diet and introducing a wide variety of foods.  I do not like jarred food as it has to be heated so high that a lot of the nutritional value is lost.  It's not an easy job and has to be worked at really hard throughout their early years.  It's important to praise your children for trying new things and not overreacting if they do create a fuss. 

Sam:  What do you say to parents that say making "special food" for children is unneccessary and creates fussy eaters?
Annabel: I believe in making food fun and appealing to children.  It doesn't take very long to do and encourages them to try new things.  It's crucial to establish a love of food and a williness to try new things.  It's simple, little tricks like making a fish pie in an indivdual ramikin and including peas on the side - this makes the pie more appealing and by putting the peas on the side the child is more likely to try the pie even if they are having an 'off day' with the peas. 

Sam: What are your tips for a healthy packed lunch?
Annabel:  I think having a good range of alternatives to a sandwich such as a pasta salad, rice salad or wrap helps give variety - and the salads can easily be made the night before, kept in a plastic pot ready to pop straight in the lunch box.  I would also encourage children to bake with you at the weekend and then take the food they have made to school as part of their packed lunch.

It’s so easy to fall into cooking habits and stick with a few old favourites that always work. Giving children only the foods that you are sure your child will eat can encourage extreme fussiness and may lead to a restricted diet. Getting used to different textures, colours and smells in food will help your child feel eager rather than anxious about eating on holiday or at friends’ houses. And introducing favourite cuisines such as Indian, Chinese and Thai at home means now your family can enjoy what the world has to offer with no airport queues, no plane delays and no hassle.