Pub management company Unique Hospitality has introduced vegan menus across all its nine UK locations in a bid to meet 'high demand'.
The plant-based menu - which is in response to a changing 'dining culture and growing demand for vegans and vegetarians'- includes nine vegan options (starters, mains, and dessert).
Created by Chef Director Mark Austin, who ensured the freshest and healthiest seasonal ingredients were used, the new animal-free grub features sweet potato falafel, a mushroom and truffle risotto, pumpkin curry, and chocolate and hazelnut brownie.
Andrew Coath from Unique Hospitality Management stated: "We pride ourselves on being a 'pub for everyone', so introducing a vegan menu made perfect sense, and we’re looking forward to offering new healthy options to our guests - particularly following the festive period where many of us have possibly overindulged.
"We’ve put a positive spin onto what is usually Dry January for most, as we launch our new vegan menu in Veganuary. Whether you’re vegan, vegetarian, curious to give it a try or are simply embarking on a healthy start to the New Year, we think our new menu ticks many boxes."
Chef Director Austin added: "Offering a great selection of choices for our guests is very important and our new vibrant and colourful Vegan Menu provides extremely healthy dishes, so you can still enjoy a three course meal without feeling like it’s Christmas all over again!"
Unique Hospitality Management operates nine pubs within Epic Pubs, Heroic Pubs, and Aspley Pubs. The Epic Pubs are The Golden Ball in Maidenhead, Berkshire, 185 Watling Street, Towcester, Northamptonshire and The Imperial Arms in London.
The Heroic Pubs are The Fox Inn, Boars Hill, Oxfordshire; Mill Street Pub & Kitchen in Oakham, Rutland; the Knife & Cleaver in Houghton Conquest, Bedfordshire; The Anchor at Aspley Guise, Bedfordshire and The Wheatsheaf Pub & Kitchen, at Bow Brickhill, near Milton Keynes.
And its Aspley Pubs are The Three Locks, in Stoke Hammond, Buckinghamshire.
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.Reuse this content
Diana is a London-based writer dedicated to bringing you the latest updates in ethical consumerism and plant-based nutrition. She is a recent media graduate with extensive journalistic experience, and writes in hopes of changing the narrative. You can follow Diana on Instagram and Twitter @dianalupica
Since you're here...
Plant Based News is a FREE service that receives millions of views each week. This takes a lot of our personal time, money and hard work. But we do it because we KNOW it makes a difference. If those following our reporting helped by contributing, we could do even more. Please consider supporting us so we can create further awareness about animal rights, environmentalism, ethical consumerism and the plant-based lifestyle. Not a false narrative - but information that empowers people to make better choices.