David Lloyd Clubs

The Good Plates

We stepped into 2020 with positive vibes and launched The Good Plates with David Lloyd Clubs – the UK’s first restaurant designed specifically to complement positive mental health. Why? David Lloyd Clubs is more than a gym. Mental health is just as important as physical health and its new advertising campaign entitled We Time is all about bringing people together in order to have a positive effect on its members, so we wanted to bring this idea out to the public. 

Teaming up with renowned chef and mental health ambassador, Andrew Clarke, alongside one of the country’s leading nutritional therapists, Ian Marber, the unique dining experience at The Good Plates provided an interactive and enjoyable way to learn how food, surroundings and social interactions can complement wellbeing when introduced into daily life. Every element of the restaurant was designed with mental wellbeing in mind, including the lighting, decor, music, a communal seating layout, and a delicious sharing menu stacked with six seasonal mood-boosting brain foods.

The three day pop-up in London sold out in a matter of hours, with all the proceeds donated to the mental health charity Mind. Top dishes included the wood roasted monkfish with chickpeas and walnut gremolata, halibut tranche with winter tomatoes, and the wood grilled cauliflower with almond miso and black beluga lentils.

The restaurant went down a treat with media too, bagging coverage from a great range of national, consumer and trade press! Highlights included pieces in Metro, Yahoo, Women’s Health, Delish, Square Meal and Made in Shoreditch.

With top chef Andrew Clarke sharing culinary tips from the kitchen and guests posting their favourite meal pics throughout each evening, the event also caused a buzz across David Lloyd Clubs’ social channels – with over 600,000 impressions, 139,400 engagements, and a reach of over 360,000 on Facebook and Instagram alone.

The Good Plates concept will now appear across more than 100 David Lloyd Clubs, with each of them putting their own personal spin on it with bespoke events, workshops and introductions to the menu.