Served With Purpose | Belu Water
Source: https://belu.org/served-with-purpose
Archived: 2026-04-23 17:13
Served With Purpose | Belu Water
Skip to content
DRINK THE DIFFERENCE
SERVED WITH PURPOSE
For forward thinking businesses, like the ones we’re lucky enough to partner with, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose and that aligns with their way of doing things. Join our community of Tastemakers (like Luke and Tammy here from Lime Wood) and help champion purpose driven decision-making and delivering positive impact through doing better business.
For forward thinking businesses, like the ones we’re lucky enough to partner with, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose and and we invite you to do the same. Join our community of Tastemakers (like Luke and Tammy here from Lime Wood) and help champion purpose driven decision-making and generating positive impact through doing better business.
INSPIRING OTHERS TO
MAKE AN IMPACT
Download our purpose guide
Our ‘Served with Purpose’ campaign honours our partners and their decisions to choose sustainable approaches, purpose led brands and to think differently. They’re all delivering positive impact for people and the environment and that’s something which is central to everything we do at Belu.
The campaign is an invitation to join Belu in championing serving with integrity, sustainability, and compassion. Giving the conscious consumer the option of making positive impact through their choices. If you’d like to follow the campaign, you can subscribe to our LinkedIn newsletter
here
.
‘Served with Purpose’ is about working with our network of like-minded hospitality and workplace organisations, to make a real difference.
Download our purpose guide
Through 'Served with Purpose', we are dedicated to building a community of purpose-driven individuals and organisations who want to make a
positive impact through their choices.
LISTEN TO THE NEW
'SERVED WITH PURPOSE' PODCAST
OUR
TASTEMAKERS
Our ‘Tastemakers’ are a group of forward-thinking, influential partners and advocates and the champions of our campaign. They share Belu’s ethos and help us spread the word by setting an inspiring example of what it means to live your values.
Why not nominate a member of your team who ‘Serves with Purpose’ to be part of our campaign? Whether they’ve made strides in sustainability, brought a new idea for delivering impact to the table, are a thought leader who prioritises wellbeing in the workplace… we’d love to hear about them!
NOMINATE A TASTEMAKER
Luke Holder
Lime Wood Hotel
Read about Luke
Luke Holder is the chef director at Hartnett Holder & Co, the celebrated restaurant at Lime Wood, a five-star hotel in Hampshire. With a passion for provenance, Luke champions local, sustainable ingredients, crafting rustic yet refined dishes with an Italian influence. Raised in the Middle East and Italy, Luke’s love for food stems from cultures where dining is communal and ingredient-led. He trained under Chris Galvin before working in London’s top kitchens, running a restaurant in Thailand, and refining his skills at the three-Michelin-starred Enoteca Pinchiorri*in Florence. At HH & Co, he brings bold, produce-driven flavours to a relaxed, family-style dining experience.
Luke believes that the kitchen should be a place where teams feel inspired and happy, where everyone is treated with respect and they are all united in one goal. Using seasonal and local ingredients and preparing them with care and avoiding waste are core to his ethos.
“In an ever-increasing world of digitalisation and AI, people-to-people moments are becoming more and more important for me. I think hospitality is one of the people-to-people industries which is only going to grow in value.”
Chantelle
Nicholson
Apricity Restaurant
Read about Chantelle
Chantelle Nicholson is a multi-award-winning chef and the driving force behind Apricity, a sustainable restaurant in London’s Mayfair. Originally from New Zealand, Chantelle’s early exposure to fresh, seasonal produce ignited her passion for cooking. She initially pursued a law career but moved into the culinary world after taking part in a cooking competition that led her to London’s prestigious The Savoy. Then she collaborated with renowned chef Marcus Wareing at Pétrus and The Gilbert Scott.
At Apricity, Chantelle champions seasonal, plant-forward cuisine, reflecting her dedication to combining environmental consciousness and culinary excellence. Everything in the restaurant has been selected with sustainability in mind, like the upcycled wall decor made from the old staircase.
Chantelle is also a board member for ReLondon, promoting sustainability across the city.
“We serve with purpose throughout everything at Apricity. From the chairs that are made from recycled Coke bottles, to the regeneration of the meat that we choose."
Rik Campbell &
Will Bowlby
Kricket
Read about Rik & Will
Rik Campbell is the co-founder of Kricket, a casual Indian restaurant group that has become a staple of London’s dining scene. Rik began his career in corporate finance but his passion for hospitality led him to partner with chef and friend Will Bowlby to launch Kricket in 2015 from a small shipping container at Pop Brixton. Blending contemporary Indian flavours with British ingredients, Kricket quickly gained a loyal following, leading to the opening of sites in Soho, Brixton, Canary Wharf – and most recently Shoreditch. Then came SOMA, a sleek, speakeasy-style cocktail bar.
Kricket has received critical acclaim, including a Michelin Bib Gourmand, and continues to push the boundaries of Indian-inspired cuisine in the UK. Rik’s business acumen and passion for food have made him a key figure in London’s evolving restaurant scene.
Will Bowlby is the head chef and co-founder of Kricket. Inspired by Jamie Oliver, he started cooking when he was young and trained under Rowley Leigh at ‘Le Café Anglais’ before moving to Mumbai where he discovered India’s regional flavours, travelling extensively to explore its diverse culinary traditions. Returning to London, he launched Kricket, blending British ingredients with Indian techniques. Will’s fresh, inventive approach to Indian food continues to captivate diners and shape the UK’s evolving food scene.
“At Kricket, we serve with purpose through teamwork, collectiveness and accountability. And always circling back to make sure you’re following your values.”
“Everyone understands the values and the goal that we have here for the business. Celebrating nature and natural therapies, promoting wellness and giving back when we can.”
Tammy Kenyon,
Herb House Spa
Tammy Kenyon
Herb House Spa
Read about Tammy
Tammy has worked in some of London’s busiest and most exclusive restaurants and event catering companies including The Ivy, Le Caprice, Caprice Events, Tate Modern & Tate Britain Events and Claridges Hotel. She spent five years at Rhubarb Food Design creating and managing large events all over the UK and in Europe along with high profile events including many World Premieres, then planning the complete delivery of three Olympic catering operations for Summer 2012, overseeing the three sites with over one hundred staff and also for the Paralympics.
For the last 13 years Tammy has been spa director responsible for the day-to-day operation of the award-winning Herb House Spa at Lime Wood Hotel. Set over three floors with a herb roof garden, raw food restaurant, sauna, steam room, 3 pools, gym, fitness studio, wellness studio, retail shop and 10 treatment rooms. She works with a diverse team of over 70 staff from holistic therapists to fitness instructors and housekeeping to front of house staff and looks after over 600 spa members.
"Having purpose beyond profit is reflected in our relationships with suppliers. Along with Belu, we have several suppliers, who we’ve partnered with since day one, and their ethics all align very closely with ours and we all work together.”
Louise Sheppard
Zurich Insurance
Read about Louise
Louise has led Zurich to be trail blazer in the industry with their approach to Facilities Management. Their Social Value model benefits a multitude of causes making a real impact to people lives. Louise champions Social Enterprises and Diverse Suppliers in the Industry and supports in any way she can, through podcasts, panel discussions, roundtables and social interactions.
“I think it's important for businesses to be seen doing the right thing, supporting employees and local communities. I think everybody needs to feel proud of the organisation that they work for.”
Angie Loyns
Zurich Insurance
Read about Angie
Angie is the Zurich UK Workplace Customer Experience Manager and is responsible for creating a great place to work for Zurich’s people through facilities, covering everything from audio/visual, space planning, reception and catering. Angie has been integral in growing UK engagement.
"We want to keep creating great places to work. Destinations for people to want to come into. Offices with a choice of comfortable, productive places to do different tasks, whether it be desk or collaboration breakout areas. We don't have offices where where the managers are hidden away. Everybody is available and to everyone - and it's a great environment."
“Something that we believe in very strongly is that we want to provide the best product that we can and provide the best working environment for our people – and I think our customers love that about us and our teams love that about us.”
Emma Reynolds,
Tonkotsu
Emma Reynolds
Tonkotsu
Read about Emma
Emma Reynolds is the co-founder of Tonkotsu, the renowned Japanese ramen restaurant group with locations across London, Brighton, Birmingham, and Bristol. In 2004, Emma left a career in PR and marketing to pursue her passion for hospitality. She began working at Jollof Pot, a small Ghanaian food business running markets across London. Recognising an opportunity to bring high-quality, affordable Japanese food to the city, she and her friend Ken Yamada started making their own sushi at a stall on Broadway Market.
The stall was a runaway success, leading them to open a few sushi restaurants called Tsuru. Spotting a gap in the market for ramen in 2011, they ran a series of pop-ups and launched Tonkotsu in 2012. Tonkotsu has grown to 18 locations and still make their own noodles made fresh daily at their Haggerston restaurant.
Emma’s dedication to quality, the guest experience and the team has cemented Tonkotsu’s reputation as a leader in the UK’s casual dining scene, with new locations set to open later this year.
“We keep the momentum going by never standing still, always developing, always looking for better ways to do things. One of the most rewarding things is to see people growing within the business."
MINERAL WATER
LEARN MORE
WATER FILTRATION FOR HOSPITALITY
LEARN MORE
OFFICE WATER FILTRATION
LEARN MORE
DOWNLOAD OUR SERVED WITH PURPOSE GUIDE
Enter your details below to read our first ‘Served with Purpose’ guide, revealing the secret ingredient to real ‘profit’.
Nominate a tastemaker
Hello there
. We’re really excited for your tastemaker nomination. If you could fill in the details below, we’ll be in touch regarding how to get them involved in our campaign.
Thanks very much.
Sign up to our newsletter
We’ll keep you up to date with news about our drinks, impact and how you can get involved in changing the way the world sees water.
Skip to content
DRINK THE DIFFERENCE
SERVED WITH PURPOSE
For forward thinking businesses, like the ones we’re lucky enough to partner with, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose and that aligns with their way of doing things. Join our community of Tastemakers (like Luke and Tammy here from Lime Wood) and help champion purpose driven decision-making and delivering positive impact through doing better business.
For forward thinking businesses, like the ones we’re lucky enough to partner with, provenance really does matter. Our partners understand that. They choose Belu because our water is served with purpose and and we invite you to do the same. Join our community of Tastemakers (like Luke and Tammy here from Lime Wood) and help champion purpose driven decision-making and generating positive impact through doing better business.
INSPIRING OTHERS TO
MAKE AN IMPACT
Download our purpose guide
Our ‘Served with Purpose’ campaign honours our partners and their decisions to choose sustainable approaches, purpose led brands and to think differently. They’re all delivering positive impact for people and the environment and that’s something which is central to everything we do at Belu.
The campaign is an invitation to join Belu in championing serving with integrity, sustainability, and compassion. Giving the conscious consumer the option of making positive impact through their choices. If you’d like to follow the campaign, you can subscribe to our LinkedIn newsletter
here
.
‘Served with Purpose’ is about working with our network of like-minded hospitality and workplace organisations, to make a real difference.
Download our purpose guide
Through 'Served with Purpose', we are dedicated to building a community of purpose-driven individuals and organisations who want to make a
positive impact through their choices.
LISTEN TO THE NEW
'SERVED WITH PURPOSE' PODCAST
OUR
TASTEMAKERS
Our ‘Tastemakers’ are a group of forward-thinking, influential partners and advocates and the champions of our campaign. They share Belu’s ethos and help us spread the word by setting an inspiring example of what it means to live your values.
Why not nominate a member of your team who ‘Serves with Purpose’ to be part of our campaign? Whether they’ve made strides in sustainability, brought a new idea for delivering impact to the table, are a thought leader who prioritises wellbeing in the workplace… we’d love to hear about them!
NOMINATE A TASTEMAKER
Luke Holder
Lime Wood Hotel
Read about Luke
Luke Holder is the chef director at Hartnett Holder & Co, the celebrated restaurant at Lime Wood, a five-star hotel in Hampshire. With a passion for provenance, Luke champions local, sustainable ingredients, crafting rustic yet refined dishes with an Italian influence. Raised in the Middle East and Italy, Luke’s love for food stems from cultures where dining is communal and ingredient-led. He trained under Chris Galvin before working in London’s top kitchens, running a restaurant in Thailand, and refining his skills at the three-Michelin-starred Enoteca Pinchiorri*in Florence. At HH & Co, he brings bold, produce-driven flavours to a relaxed, family-style dining experience.
Luke believes that the kitchen should be a place where teams feel inspired and happy, where everyone is treated with respect and they are all united in one goal. Using seasonal and local ingredients and preparing them with care and avoiding waste are core to his ethos.
“In an ever-increasing world of digitalisation and AI, people-to-people moments are becoming more and more important for me. I think hospitality is one of the people-to-people industries which is only going to grow in value.”
Chantelle
Nicholson
Apricity Restaurant
Read about Chantelle
Chantelle Nicholson is a multi-award-winning chef and the driving force behind Apricity, a sustainable restaurant in London’s Mayfair. Originally from New Zealand, Chantelle’s early exposure to fresh, seasonal produce ignited her passion for cooking. She initially pursued a law career but moved into the culinary world after taking part in a cooking competition that led her to London’s prestigious The Savoy. Then she collaborated with renowned chef Marcus Wareing at Pétrus and The Gilbert Scott.
At Apricity, Chantelle champions seasonal, plant-forward cuisine, reflecting her dedication to combining environmental consciousness and culinary excellence. Everything in the restaurant has been selected with sustainability in mind, like the upcycled wall decor made from the old staircase.
Chantelle is also a board member for ReLondon, promoting sustainability across the city.
“We serve with purpose throughout everything at Apricity. From the chairs that are made from recycled Coke bottles, to the regeneration of the meat that we choose."
Rik Campbell &
Will Bowlby
Kricket
Read about Rik & Will
Rik Campbell is the co-founder of Kricket, a casual Indian restaurant group that has become a staple of London’s dining scene. Rik began his career in corporate finance but his passion for hospitality led him to partner with chef and friend Will Bowlby to launch Kricket in 2015 from a small shipping container at Pop Brixton. Blending contemporary Indian flavours with British ingredients, Kricket quickly gained a loyal following, leading to the opening of sites in Soho, Brixton, Canary Wharf – and most recently Shoreditch. Then came SOMA, a sleek, speakeasy-style cocktail bar.
Kricket has received critical acclaim, including a Michelin Bib Gourmand, and continues to push the boundaries of Indian-inspired cuisine in the UK. Rik’s business acumen and passion for food have made him a key figure in London’s evolving restaurant scene.
Will Bowlby is the head chef and co-founder of Kricket. Inspired by Jamie Oliver, he started cooking when he was young and trained under Rowley Leigh at ‘Le Café Anglais’ before moving to Mumbai where he discovered India’s regional flavours, travelling extensively to explore its diverse culinary traditions. Returning to London, he launched Kricket, blending British ingredients with Indian techniques. Will’s fresh, inventive approach to Indian food continues to captivate diners and shape the UK’s evolving food scene.
“At Kricket, we serve with purpose through teamwork, collectiveness and accountability. And always circling back to make sure you’re following your values.”
“Everyone understands the values and the goal that we have here for the business. Celebrating nature and natural therapies, promoting wellness and giving back when we can.”
Tammy Kenyon,
Herb House Spa
Tammy Kenyon
Herb House Spa
Read about Tammy
Tammy has worked in some of London’s busiest and most exclusive restaurants and event catering companies including The Ivy, Le Caprice, Caprice Events, Tate Modern & Tate Britain Events and Claridges Hotel. She spent five years at Rhubarb Food Design creating and managing large events all over the UK and in Europe along with high profile events including many World Premieres, then planning the complete delivery of three Olympic catering operations for Summer 2012, overseeing the three sites with over one hundred staff and also for the Paralympics.
For the last 13 years Tammy has been spa director responsible for the day-to-day operation of the award-winning Herb House Spa at Lime Wood Hotel. Set over three floors with a herb roof garden, raw food restaurant, sauna, steam room, 3 pools, gym, fitness studio, wellness studio, retail shop and 10 treatment rooms. She works with a diverse team of over 70 staff from holistic therapists to fitness instructors and housekeeping to front of house staff and looks after over 600 spa members.
"Having purpose beyond profit is reflected in our relationships with suppliers. Along with Belu, we have several suppliers, who we’ve partnered with since day one, and their ethics all align very closely with ours and we all work together.”
Louise Sheppard
Zurich Insurance
Read about Louise
Louise has led Zurich to be trail blazer in the industry with their approach to Facilities Management. Their Social Value model benefits a multitude of causes making a real impact to people lives. Louise champions Social Enterprises and Diverse Suppliers in the Industry and supports in any way she can, through podcasts, panel discussions, roundtables and social interactions.
“I think it's important for businesses to be seen doing the right thing, supporting employees and local communities. I think everybody needs to feel proud of the organisation that they work for.”
Angie Loyns
Zurich Insurance
Read about Angie
Angie is the Zurich UK Workplace Customer Experience Manager and is responsible for creating a great place to work for Zurich’s people through facilities, covering everything from audio/visual, space planning, reception and catering. Angie has been integral in growing UK engagement.
"We want to keep creating great places to work. Destinations for people to want to come into. Offices with a choice of comfortable, productive places to do different tasks, whether it be desk or collaboration breakout areas. We don't have offices where where the managers are hidden away. Everybody is available and to everyone - and it's a great environment."
“Something that we believe in very strongly is that we want to provide the best product that we can and provide the best working environment for our people – and I think our customers love that about us and our teams love that about us.”
Emma Reynolds,
Tonkotsu
Emma Reynolds
Tonkotsu
Read about Emma
Emma Reynolds is the co-founder of Tonkotsu, the renowned Japanese ramen restaurant group with locations across London, Brighton, Birmingham, and Bristol. In 2004, Emma left a career in PR and marketing to pursue her passion for hospitality. She began working at Jollof Pot, a small Ghanaian food business running markets across London. Recognising an opportunity to bring high-quality, affordable Japanese food to the city, she and her friend Ken Yamada started making their own sushi at a stall on Broadway Market.
The stall was a runaway success, leading them to open a few sushi restaurants called Tsuru. Spotting a gap in the market for ramen in 2011, they ran a series of pop-ups and launched Tonkotsu in 2012. Tonkotsu has grown to 18 locations and still make their own noodles made fresh daily at their Haggerston restaurant.
Emma’s dedication to quality, the guest experience and the team has cemented Tonkotsu’s reputation as a leader in the UK’s casual dining scene, with new locations set to open later this year.
“We keep the momentum going by never standing still, always developing, always looking for better ways to do things. One of the most rewarding things is to see people growing within the business."
MINERAL WATER
LEARN MORE
WATER FILTRATION FOR HOSPITALITY
LEARN MORE
OFFICE WATER FILTRATION
LEARN MORE
DOWNLOAD OUR SERVED WITH PURPOSE GUIDE
Enter your details below to read our first ‘Served with Purpose’ guide, revealing the secret ingredient to real ‘profit’.
Nominate a tastemaker
Hello there
. We’re really excited for your tastemaker nomination. If you could fill in the details below, we’ll be in touch regarding how to get them involved in our campaign.
Thanks very much.
Sign up to our newsletter
We’ll keep you up to date with news about our drinks, impact and how you can get involved in changing the way the world sees water.