10th November 2020
November - World Vegan Month
Veganism is on the rise. And that has many kitchens scrambling to adjust. In fact, according to ‘The Vegan Society’, “the number of vegans in Great Britain quadrupled between 2014 and 2019. In 2019 there were 600,000 vegans, or 1.16% of the population; 276,000 (0.46%) in 2016; and 150,000 (0.25%) in 2014.” It’s only set to grow further in 2020.
So, we asked our head chef what his thoughts are on the movement and what changes he’s made in the kitchen to accommodate these dining requirements.
He said, “Veganism has impacted the kitchen most by making everybody put a lot more thought into the creation of the vegetarian/vegan options on their menus. Being more creative with flavours and vegetables in dishes and making you search for new products and ways of doing the classical cooking in a new different twist. [This is important as] desserts are particularly difficult for Veganism.”
He’s adapted the Whittle’s at Binswood kitchen by:
• Researching alternative non-animal products
• Adjusting old recipes to comply with Veganism
• Increasing the number of Vegan dishes on the lunch and dinner menus
• Bought in new desserts, including more sorbets
• Dedicating specific Vegan prep areas
• Training the team on new Vegan techniques
• Expanding relationships with local growers for fresh produce
• Experimenting with new spices to add new flavour to old favourites
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