10th November 2020
November - World Vegan Month
Vegan diets are on the rise. According to the ‘BBC’, “The latest research by the Vegan Society, conducted in 2018, there are around 600,000 vegans in Great Britain. It's estimated that this is up from 150,000 in 2006, and that there are twice as many women than men who are vegan.”
This may be due to a number of factors including health benefits, environmental impact or animal welfare concerns. The global lockdown has likely increased this as, according to ‘The Beet’, “science also exists as to the role of specific micronutrients and well-functioning immune systems. A new review article on the topic detailed the role of some of these nutrients and the specific pathways of immune [defence] they participate in, particularly in regards to defending against viral illnesses.”
This presents a growing challenge for professional kitchens. We caught up with our head chef on this, and here’s what he had to say:
“It is slightly hard to make vegan food [when] running a kitchen. [You] need separate time and clean environment [free from] any dairy or meat [products]. Staff need good training to understand vegan food. But it is manageable.”
In order to make the challenge easier, our kitchen team has made changes to how they run the organisation:
• Offering bespoke Vegan dishes on the menu.
• Storing vegan ingredients sperate from other ingredients.
• Cooking vegan food in different equipment.
• Washing all tools between vegan and non-vegan prep.
• Researching new ingredients and vegan products.
• Identifying new suppliers for vegan produce.
• Training all team members on vegan methods and ethos.
• Identifying suitable substitutions for dairy and meat in existing dishes.
• Learning new cooking techniques to retain more vital nutrients in vegan ingredients.
Read more on our 'Edgbaston food guide' blog
Read more recipes from Chef Gurpreet. Keep up to date with recipes and everything going on at our Edgbaston bistro and restaurant.