FOOD MADE GOOD BY…….
Making veg the star of a new menu
High fives to 2019’s Food Made Good Awards Restaurant of the Year, The Wheatsheaf, who used lockdown to pivot to a new, even more veg-led menu.
HOW WAS IT DONE?
- Built a new menu with seven out of nine dishes veg-led
- Even the beef koftes are 20% mushroom
WHAT WAS THE IMPACT?
- Less meat means a smaller footprint
- Food costs are cheaper
- Allows greater focus on seasonal food
Top Tip
- Work closely with suppliers to source quality seasonal produce
- Champion your veg suppliers to customers
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