Chefs are being challenged to create a new recipe to appeal to the growing number of vegan customers eating out, with the recent launch of the Oliver Kay National Vegan Dish of the Year 2020. The launch of the competition coincides with a new range of premium vegan ingredients available from Oliver Kay, brought together as the Plant Based Collection. The aim is to create recipes with a strong appeal to customers looking for enticing vegan dishes, as well as to inspire hospitality businesses to create profitable menus.
The shortlisted finalists will prepare, cook and serve their recipes for a panel of industry judges at the cook-off final, to be held at Oliver Kay Produce’s development kitchen in Bolton on 30th March. The final will also include a short Mystery Box challenge, inviting entrants to prepare and serve a starter or dessert from a selection of fresh produce provided by Oliver Kay.
The prize on offer to the overall winner includes a UK city break for two, including a dinner booking at a leading vegan restaurant. Finalists will receive a hamper of products from the Plant Based Collection and the shortlisted recipes, credited to their creators, will be featured in a national marketing campaign.
Jane Aukim, marketing manager for Oliver Kay Produce, said: “Sales of vegan food served out of home are forecast to significantly increase further during 2020. We believe the range and choice of vegan dishes on offer to consumers often lags behind their high expectations. With such a wonderful choice of vegan ingredients now available, we’re asking chefs to step up and show the industry what they can do.”
The closing date for entries is 28th February 2020. For more info, go to www.oliverkayproduce.co.uk/food-info/vegan.