About Clare

Clare Gray has over fifteen years of experience working as a UK and USA-registered dietitian and professional chef. Clare has worked in many renowned restaurants around the world and worked as a nutrition consultant for bestselling books and global brands.

This unique combination of skills supports Clare’s belief that enjoying what we eat can go hand-in-hand with tailored, optimum nutrition. It ensures that the advice she gives, and the meals she develops are carefully balanced to individual needs, as well as being completely delicious and easy to fit into lifestyles.

Clare is currently based in London, United Kingdom, however she also works with a wide range of international clients throughout Europe, USA, Australia, New Zealand, UAE and India.

Within Clare’s clinical experience, she’s worked with the NHS, as well as leading public health bodies advising on nutritionally related areas - including allergies and intolerances, diabetes, cancer, mental health issues, genetic dietary issues, dementia and infertility.

With a respected clinical background, all of Clare’s recommendations are fully backed up by scientific research. To ensure she’s up to date with the latest scientific developments, Clare regularly attends training and industry conferences.

After several years spent working as a dietitian in the NHS, Clare translated her knowledge of nutrition into creating delicious food people want to eat. She attended culinary school in New York City and continued training as a chef in some of the world’s most celebrated kitchens.

This included eighteen months at Alice Waters’ esteemed Chez Panisse in Berkeley – as part of which she also helped children learn to cook with The Edible Schoolyard Project. Stints at Skye Gyngell’s Spring restaurant at Somerset House in London and Ballymaloe House in Cork, Ireland allowed her to learn first-hand how to put together the perfect plate of food; from sourcing the best ingredients, and utilising clever but simple techniques introducing taste, flavour and texture, how to create a feast for the eyes.

“Nutrition can often become the sole focus, especially when dealing with specific health concerns, but it’s enjoying what we eat that is going to make healthy eating sustainable in the long term.”

Clare Gray

  • Bachelor of Medical Science: Health and Human Sciences | Sheffield University

    Masters of Science: Public Health Nutrition | London School of Hygiene and Tropical Medicine

    Post Graduate Diploma: Human Nutrition and Dietetics | London Metropolitan University

    Diploma in Health Supportive Culinary Arts: Chefs Training Program | Natural Gourmet Institute NYC

  • Advancing and Consolidating Dietetic Skills in Diabetes Management (British Dietetic Association)

    Coeliac Disease update, an overview of Management (British Dietetic Association)

    Advancing Best Practice; Mindful Eating (Well Founded,)

    Well Now Course Facilitator- Intuitive eating and HAES (Well Founded)

    Recipe Analysis: Maximising Accuracy (British Dietetic Association)

    An Introduction to Nutrition and Cancer in Practice (Royal Marsden Hospital)

    FODMAPS training course for Dietitians (King’s College London)

    Paediatric Dietetics Modules 1-4 (British Dietetic Association)

    Food Hypersensitivity (Imperial College London)

    Eating Disorders for Dietitians (Leeds Beckett University)

    Nutritional Therapy for Fertility (Early Life Nutrition Alliance)

    Nutrition Therapy for Pregnancy (Early Life Nutrition Alliance)

    The Edible School Yard Academy, Training in the development and practice of edible education initiatives, (Edible School Yard)

    Motivational Interviewing update (South West Yorkshire Public Health Team)

    Behaviour change Skills (South West Yorkshire Public Health Team)

  • Specialist Bariatric Dietitian - University College London Hospitals

    Specialist Metabolic Dietitian - University College London Hospitals, National Hospital for Neurology and Neurosurgery

    Nutrition Support Dietitian - Central London Community Health Care

    Mental Health Dietitian - The Maudsley Hospital, South London and Maudsley NHS Foundation Trust

    Scientific Officer - Food Standards Agency

    Nutrition Educator - MEND Childhood Obesity Programme

    Research Assistant - Institute of Child Health

  • Health and Care Professions Council

    British Dietetic Association

    Slow Food

    London Food Link

Clare feels that our food choices should be made with sustainability in mind, recognising the impact that using locally grown and seasonal produce can have on the health of the planet and our bodies.