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Caterers are being encouraged to “go meat-free” this
month as part of National VegetarianWeek (May 19-25).
Celebrated by The Vegetarian
Society since 1992, the week is now
an established event, and everyone
from big corporations to primary
schools and small community groups
is expected to take part.
There are an estimated four million
vegetarians in the UK and, according
to the Vegetarian Society, almost half
the population are actively reducing
their meat consumption. They claim
20 per cent of families regularly
choose vegetarian options when
eating out and are urging eateries
to improve their meat-free offerings.
Christine Tilbury, manager of the
Vegetarian Society-run Cordon Vert
cookery school, said: “Catering well
for vegetarians will not only make
veggie food lovers happy but a good
range of meat-free meals will keep all
your customers coming back for more.
After all, interesting tasty food appeals
to everyone.
“Customers are often put off because
menus rely on cheese, heavily salted
food or wheat as the basis of their
meat-free experience. This is why the
Cordon Vert set up their professional
courses not to teach chefs how to
cook but to develop their meat-free
range and underpin a caterer’s
knowledge with new textures,
tastes and tempting dishes.”
Vegetarians want:
- Dishes free of meat, fish, fowl, shell
fish and hidden ingredients.
- Any eggs or egg albumen in
foods to be from a certified free
range source.
- Lighter healthier options that avoid
an over reliance on cheese.
- Clearly marked vegetarian options
- More than cheese salad, vegetarian
lasagne and baked potatoes.
- Alcohol to be free from gelatine, fish
bladder and other stumbling blocks.
Vegetarians don’t want:
- Brown, bland and boring food
- To give up burgers, sausages or
bacon - only the meat! Meat
substitutes are now readily available
and can be used to make veggie
versions of traditional dishes such as
shepherd’s pie and toad in the hole.
- To be made to feel awkward
and difficult.
- Fish of any kind - watch out for
anchovies which are used in some
brands ofWorcester sauce.
- Cheese produced using animal
rennet (an enzyme taken from the
stomach of a slaughtered calf and
used to curdle cheese).
- Cochineal (E120 – made from
crushed insects).
- Gelatine (a gelling agent derived
from animal bones and skin).
Vegetarian alternatives include
Agar Agar, Gelazone and Vegegel.
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