Our team — a diet for balanced blood pressure

Novralis founder Andrew Wood in the kitchen

From the founder

“I built Novralis after watching my own family struggle to cut down on salt for their blood pressure.”

We started in 2017 with a small kitchen and a simple idea: low-salt meals that fit the rhythm of the day, taste good without leaning on heavy salt, and make a blood-pressure-friendly diet easy to keep up with.

Today we work with nutritionists, local kitchens and delivery partners across London, Manchester, Birmingham and Edinburgh — with UK-wide delivery. Our philosophy has not changed: food should be enjoyable, practical and part of everyday life, with less salt and more potassium-rich, seasonal produce — offered honestly, as food rather than medicine.

— Andrew Wood, founder

What we believe

Four principles that guide our kitchens, nutrition team and support.

— 01

Consistency first

We do not chase quick fixes. We build a low-sodium diet you can keep and that fits your life — because consistency is what helps with blood pressure.

— 02

Seasonal & British produce

We favour seasonal UK ingredients. Vegetables, pulses, fish, whole grains and potassium-rich foods sit at the centre.

— 03

Clear recipes

Partner kitchens follow clear recipes with ingredients, preparation, portions and salt level defined upfront.

— 04

Responsible communication

We talk about diet, salt and balance — never guaranteed outcomes. Our meals support, but do not replace, the care and medication your doctor provides.

The team that organises your week

Nutritionists shape the framework, chefs evolve the low-sodium recipes and logistics make sure meals arrive on time.

Founder & CEO

Andrew Wood

Entrepreneur with long experience in food service. Leads strategy and Novralis’s partner network across the UK. Founded the company to make a diet for balanced blood pressure practical at home.

Lead nutritionist

James Morrison

Responsible for programme structure, the initial assessment and tailoring low-salt plans to client needs and taste preferences.

Head chef, recipe development

Sophie Clarke

Turns nutrition guidance into practical, tasty recipes — layering herbs, citrus and spice so plates feel full of flavour without heavy salt.

Logistics lead

George Fletcher

Coordinates the delivery chain and transport partners so meals arrive on schedule UK-wide.

Nutritionist

Sarah Bennett

Specialises in family meal routines. Helps evolve our balanced, low-salt everyday programme.

Customer support

David Hughes

First point of contact at assessment. Answers questions about orders, deliveries, salt levels and plan changes.

Our story — 9 years

From a small start to a network of partner kitchens. Key milestones, honestly told.

2017

The first kitchen

We opened a small kitchen in London and began weekly menus for people who wanted less stress — and less salt — mid-week.

2019

The nutrition team grows

Menus gained a steadier structure, clearer sodium guidance and a more personalised assessment process.

2021

Expanding partnerships

Our kitchen and delivery network grew into Manchester, Birmingham and Edinburgh.

2023

Better organisation

We improved our tools for menus, orders, salt-level adjustments and partner coordination.

2025

New programmes

We launched options for active days and gentler, salt-light choices for those who want simplicity.

2026

Today

Thousands of people managing their blood pressure use our weekly low-sodium menus. We keep improving the experience with clients and kitchens.

A small team that became a network — with balanced blood pressure in mind.