A new chef, dress codes and more - the secrets behind Erik ten Hag's Manchester United revolution

No country compares to America for its sizeable portions but Manchester United's attention to detail on nutrition will ensure none of the players are tempted by a Denny's.

Omar Meziane, the head chef hired from the FA in January, is already hugely popular with the players, who have noted the improved quality of food since he joined United.

Psychologically, Meziane's menus have provided a fillip for the players on tour when their schedule consists of being ferried from the hotel to the training pitch or a stadium.

Meziane is still listed as a consultant to the England Cricket Board and travelled with the Test team to Pakistan in November and December. He is one of two chefs and two nutritionists on the United tour. Meziane travels to every game while the secondary chef is rotated between three others.

Also read: Ten Hag's kind gesture goes down well as Utd choose unique Las Vegas hotel

Meziane always travels ahead of the squad by one day to ensure the food is at the highest standard ahead of their arrival. Sir Alex Ferguson partly blamed United's defeat in the 2009 Champions League final in Rome on the food served at the hotel.

United manager Erik ten Hag has been meticulous in devising United's programme for building up the players' fitness ahead of the new season. The club have taken an individualised approach so each player has their own bespoke nutrition strategy.

Meziane has introduced increased variety in the players' meals with an emphasis on freshness and higher-quality ingredients. The live cooking stations have proven to be popular and encourage players to sample certain foods they might otherwise eschew.

Cuisines from different territories were introduced to the canteen at Carrington last year while when