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Therme Group’s vision is to create the world’s most advanced wellbeing resorts. Discover the origins of Therme Group and its plans for global expansion to benefit cities throughout the world.

Therme RPC

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Delivering the World’s Most Advanced Wellbeing Focussed Food Experiences

Therme Group understands that how we nourish and hydrate our bodies significantly impacts our physical, mental and social wellbeing, as well as the wellbeing of the world around us. To reflect this within its facilities, Therme RPC was established – a global joint venture of Therme Group and Russell Partnership Collection, the world-renowned food, hospitality and technology consultancy.  

Therme RPC delivers transformational food and beverage strategies across all Therme Group resorts that are nutritious, delicious, sustainable, and accessible to all. 

Using high quality and environmentally friendly ingredients, Therme RPC will deliver food offers that are not only delicious but also inform visitors about smart food choices. This educational approach encourages long-term, sustainable behavioural changes that benefit all aspects of health and wellbeing.  

A healthy diet is key to wellbeing. Therme RPC designs menus that are nutritious with something to suit everyone’s tastes.

Evidence-Based Nutrition

As well as creating unforgettable dining experiences, Therme RPC develops food options that support the health and vitality of the millions of guests that visit Therme resorts every year.   

The Therme RPC team embodies a dynamic group of food experts, bringing together registered nutritionists alongside food consultants, strategists and psychologists. The team develops food and beverage options informed by evidence-based nutrition research, national guidelines and bio-individuality, whilst remaining sensitive to culture, food preferences and dietary needs. Significant consideration is also given to how nutrition can extend the wellbeing therapies offered at Therme Group facilities. 

This scientific and people-orientated approach to nutrition allows Therme RPC to develop food concepts and menus that are educational and inclusive, true to Therme Group’s vision of ‘wellbeing for all’.   

Using nutritional research methods, Therme RPC offers an inclusive food experience that is tailored to the needs of every guest.

Sustainable Food Innovations

In line with Therme Group’s overarching environmental goals, Therme RPC is committed to ensuring that all food and beverage options are delivered with minimal environmental impact and sourced locally wherever possible. 

Therme RPC will develop innovative sustainable technologies within Therme Group resorts, including Therme Manchester. Examples of these include the creation of onsite hydroponic vertical farms, roof-top beehives, traditional artisan bakeries and partnerships with chalk stream fish farms and local producers.   

The onsite vertical farms will grow produce both for Therme Group’s restaurants and for the wider local community. Vertical farm technology uses 95% less water than traditional agriculture with no pesticides or herbicides. With a huge emphasis on sustainability across the group, the farms will use advanced systems for energy-efficient environmental control.  

Central to each of these innovations is education. Training academies and knowledge centres will also be available at Therme Group resorts, acting as centres for enrichment, engagement and food education.  

With sustainable innovations such as vertical farming, Therme RPC creates a truly unique dining experience. 

Leadership Team
Professor David Russell
Chief Executive Officer (CEO) 

Professor David Russell

Chief Executive Officer (CEO) 

David leads Therme RPC’s efforts in developing and implementing strategic food plans to satisfy the demands of internal customers and creating a supportive work environment.  

David and the team oversee the design, mobilisation and operation of the entire food and beverage experience for Therme Group resorts globally, whilst also being responsible for new food business incubation.  

David combines this role with his Chairmanship of Russell Partnership Collection, which he founded in 1989.  Russell Partnership Collection is a world-renowned food, hospitality and technology organisation. They have delivered strategic direction, tactical guidance, and operational support to over 600 clients across 30 countries, over three decades.  

Michelle Harbour 
Office of the CEO 

Michelle Harbour 

Office of the CEO 

Michelle supports the CEO in leading the company’s efforts in developing and implementing strategic plans to satisfy the demands of its internal customers and to develop a supportive work environment for its team.   

Michelle holds high-level, contemporary client liaison and coordination capability. She manages the professional team and services, providing strategic business support to the Chairman and all major projects.  

Michelle combines this role with that of Russell Partnership Collection, where she manages the professional services team. 

James Johnson
Head of Food and Beverage Design and Mobilisation 

James Johnson

Head of Food and Beverage Design and Mobilisation 

James acts as the food and beverage conduit to other Therme Group companies to collaborate and project manage food outlet development, food mobilisation and delivery of the Therme Group food and beverage experience.   

James is responsible for the design and implementation of Therme Group facilities’ food and beverage equipment, technical services and design solutions. He leads food and beverage concept development and mobilisation upholding the Therme RPC food vision.     

Prior to his engagement with Therme RPC, James spent much of his 30-year career in food operations within the UK and South Africa running and developing his own and corporate restaurant branded concepts.   

James combines this role with that of Russell Partnership Collection, where he acts as a food consultant.  

Darren Moore 
Head of Food Futures 

Darren Moore 

Head of Food Futures 

Darren leads the development of ongoing research and analysis to quantify niche food and beverage market opportunities for Therme RPC. He further creates and delivers products and services within the food, beverage and wellbeing offer for Therme RPC globally.   

Darren has over 25 years of experience within the hospitality, licensed, retail and hotel industry. He has worked in partnership with leading organisations within the UK, Middle East, Australia, Bermuda, the Caribbean & USA.  

Darren combines this role with that of Russell Partnership Collection, where he acts as a food consultant based in Dubai, UAE.

James Nichols 
Head of Food and Beverage Operations 

James Nichols 

Head of Food and Beverage Operations 

James leads operational delivery, product development and innovation within the existing food and beverage offer. This incorporates management of the end-to-end supply chain, the food and beverage technology provision, food and beverage academy team training, ongoing resource management and the overall food and beverage financial performance of Therme RPC.  

James has spent his 30-year career working in the Hospitality, Retail and Hotel Industries, in a number of capacities such as General Manager, Operations Director, Managing Director and running his own food concepts.   

James combines this role with that of Russell Partnership Collection, where he acts as a food consultant.

Charlotte Harbour 
Head of Nutrition  

Charlotte Harbour 

Head of Nutrition  

Charlotte leads the Nutrition and Psychology Team for Therme RPC, developing and overseeing all areas relating to the optimisation, delivery and mobilisation of holistically orientated wellbeing and functional food solutions.  

Charlotte is a Registered Nutritional Therapist and holds a Degree in Nutritional Therapy from the University of West London. Charlotte is currently training with the Institute for Functional Medicine, the world’s leading program for systems-based healthcare which explores root causes for disease and recommends integrative lifestyle solutions. Charlotte is undertaking her nutrition thesis from 2020-2021 and also has qualifications with the Chartered Institute of Marketing (CIM) and Performance Coaching.   

Charlotte combines this role with that of Russell Partnership Collection, where she acts as Business Manager and in-house Nutritional Therapist.