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VodafoneThree is fast on track to become one of the best places to work in the UK, and we know that to build the best network you need the best people. We have a wealth of expertise in enhancing the workplace experience for staff, for example at Goodwin’s new offices in Paternoster Square.
Supporting them in their Gold WELL certification, we provide an array of resources to promote employee wellbeing here. With spaces designed for collaborative working, reflection, yoga classes, and much more, our offering centres around health and nutrition.
This includes designing nourishing and sustainable menus, ensuring 25% of all animal and vegetable produce is organic and using grain-based salads to foster long sustaining energy release. Similar to VodafoneThree’s commitment to DEI, and a fair and inclusive working environment, we introduced a range of social, wellbeing, CSER and D&I initiatives at Goodwin to really support their staff, including:
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A monthly free lunch for the whole office with menus designed around specific health or nutritional goals
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Educational masterclasses with wellbeing expert Kate Law (The Food Boss)
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Introducing a state-of-the-art juice bar to elevate the breakfast offering
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Smoothie and bike ride pop ups to promote active lifestyles and healthy habits
We have also delivered a range of incredible events on their stunning terrace overlooking St Paul’s, resulting in significant growth in hospitality events and the recruitment of an additional hospitality Sous Chef.
Key Highlights.

Powering their Gold WELL Certification.
Every menu, masterclass and moment designed to support a culture of wellness, sustainability and inclusivity.

25% organic produce, 100% nourishing.
A produce-first approach featuring grain-led, slow-energy menus that boost productivity and long-term wellbeing.

Wellbeing reimagined.
Monthly team lunches, live nutrition sessions with The Food Boss, and smoothie bike pop-ups have made healthy living irresistible.

Exceptional
Terrace events
Best in class service and creativity led to a hospitality boom and new chef appointments to meet demand..















