Grazing Catering has announced that it will be introducing more than 100 new vegan dishes to its menus as consumer demand rockets. This year’s Veganuary saw 60,000 people go vegan for the month of January, marking a 260% increase on the 2016 campaign. Direct requests for vegan from Grazing customers have increased month-on-month, in line with the ever-growing media attention for vegan and free-from dishes.
Robbie Lorraine, director of food for Grazing Catering, has started to create the innovative new vegan catalogue in the company’s state-of-the-art development kitchen, which opened last year. The new dishes include hay smoked heritage carrots with toasted amaranth and dried cranberrie, and clay baked celeriac ‘steak’ with shaved truffles and grilled leeks.
Sam Hurst, Grazing’s CEO, said: “One of our customers and a lifelong vegan recently described our menu as ‘the best vegan food I have ever eaten’. We’re putting the same passion and creativity for food into our vegan dishes as we do into all of our others – no more vegan options as an afterthought and a sad salad or plate of fruit!
“Of course, they are not just for vegans but anyone who wants to eat a bit less meat and dairy and enjoy more healthy options as part of a balanced diet.”