9.15am I'm observing my kitchen team at the Lanesborough today, while staying at the hotel, so I go down to the dining-room for a breakfast of wholewheat toast and marmalade, coffee and slices of mango and papaya. Write a to-do list then discuss new ideas with the head chef.
12pm During lunch-time service I taste everything in tiny quantities to check the seasoning before it goes out. Drink water all the time to keep my mouth clean.
2.30pm A very small dish of pasta made the Italian way, with a few vegetables and parmesan. I eat quickly, taking only 10 minutes, then catch up with the chef again.
5pm An apple and pear. It's better to be hungry before service so I am able to taste all the dishes.
7.30pm Check the tuna tartare and langoustine carpaccio, while keeping an eye on how the kitchen is running.
11.30pm After service, some bread and cheese to balance out my palate.
2.30am Bed.
Apsleys, a Heinz Beck restaurant, is at the Lanesborough, London SW1
Nigel Denby, dietician
Heinz is surprisingly in tune with his nutritional needs ? most chefs see food only as art. He works around all the tasting required in his job by balancing indulgent foods with healthy, planned snacks and small meals. The attention to detail in his work reflects how Heinz handles life, because it's mirrored in his approach to his wellbeing.
To contact Nigel Denby go to gdadiet.com
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