Something for the weekend…
Many employers now are conscious about what their staff eat and health and wellbeing is high on the business agenda.
But what if your staff canteen was ranked as one of the best in the world and was so good that it has been opened to the public?
Employees at yoghurt maker Yeo Valley’s headquarters in North Somerset have a canteen that is exactly that (pictured).
The 120 workers are served up dishes that include soft-poached quail egg with confit of tomato and deep fried polenta, as well as ham hock and parsley terrine.
And they can tuck into the fine-dining experience at a subsidised cost, with all food prepared by a Michelin-stared chef.
It makes us hungry just thinking about it.