Scotland's National Stadium Hampden Park Launches Vegan Menu

Dishes include chili and lasagne
Hampden Park - Scotland's national Stadium
Hampden Park is Scotland's national Stadium (Photo: Duffman69)

Scotland's National Stadium - Hampden Park - has launched new vegan and gluten-free menus.

The new options, which will be available from September as part of some packages, were unveiled at the venue's 2018 Conference and Events Showcase, where more than 100 delegates enjoyed tasters.

Dishes include a classic chilli con carne which is gluten, dairy, lactose and nut free, through to a lasagne with a twist – made using Quorn mince layered with a soya milk béchamel sauce, roasted courgette and aubergine, topped with vegan cheese.  

'Best produce'

David Buskie, Head Chef for Sodexo Prestige Venues & Events at Hampden Park Stadium, said: "We are lucky enough in Scotland to have access to some of the world’s best produce.

"At Hampden Park we pride ourselves in using seasonal Scottish produce that’s locally sourced, giving our menus the flavour, freshness and diversity that our customers demand.

"The Showcase was the perfect opportunity to offer a peak into kitchen as we prepare to roll out our new Conference & Event Menus in September this year."

The menu was launched at a major event (Photo: Supplied)

New inclusive menu

Craig Younger, General Manager for Sodexo Sports & Leisure at Hampden Park Stadium, added: "At Hampden we pride ourselves on offering our clients and their guests the highest quality experience, which is why we’re thrilled to be able to unveil our new, inclusive range of menus.

"Scotland’s national stadium is the perfect place to host an event – not only does it guarantee a memorable venue for delegates, but our range of well-equipped event spaces and dedicated staff ensure a seamless event which is unforgettable for all the right reasons.”

Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself. 

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PBN Contributor:

Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.

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