All the latest news, products and developments for pubs, restaurants, hotels and the catering and hospitality industry.
Vegan Serves 2 Preparation: 15 mins Cooking: 60 mins For the sauce: 1 tbsp olive oil 3 shallots, finely chopped 1 clove garlic, crushed 2… Read More
Read more...
A delightful vegetarian starter for seasonal menus! Can be made vegan* Serves: 4 Preparation: 15 mins Cooking: 20 mins (plus up to 2 hours chilling)… Read More
Read more...
This recipe was written by Sam Platt, Manager of the Vegetarian Society Cookery School. FOR THE FLAVOUR PASTE 3 tbsp kecap manis 3 tbsp soy… Read More
Read more...
Try these tasty vegetarian appetisers, courtesy of The Vegetarian Society. INGREDIENTS: 125g red lentils 30g onion, very finely chopped 250g carrots, peeled and grated 100g… Read More
Read more...
“We’ve always had a significant number of vegetarian and vegan customers, but after Christmas probably as many as one in four parties had at least… Read More
Read more...
Ingredients: 1 round cob loaf or boule 2 tbsp olive oil For Spiced Plum Sauce: 10 ripe plums, roughly chopped (use tinned if fresh not… Read More
Read more...
The earthy mushroom flavour combines with these mildly bitter greens and tangy dressing to make a wonderfully light starter. Vegan Ingredients: For the mushroom pâté:… Read More
Read more...
It will come as no surprise to anyone in the food industry that veggie and vegan food is in high demand. Not only that, but… Read More
Read more...
Vegetarians prefer creative plant-based recipes over meat replacements such as veggie sausages and meat-free lasagnes when eating out, according to a new survey conducted by… Read More
Read more...Sign up to receive highlights of the latest industry news and more from CLH News, delivered directly to your inbox twice a week!
