At the eastside rooms, we appreciate that it’s our job to cater for the needs and desires of our guests and ensure every delegate leaves the venue feeling catered for and most importantly, full! A plant-based or vegan diet is no longer niche, and the hospitality industry must respond to the growing demand for healthier and more environmentally friendly dining options with the same enthusiasm.
With that in mind, our team have been working hard to create wonderfully varied event menus that not only look and taste the part, but also ensure that everyone has something delicious to eat. Catering for large groups is a notoriously difficult task, especially when taking dietary requirements into consideration. That’s why we’ve taken the time to build our menus with these dietary needs in mind from the outset. Below you can see a sneak peek of some of our carefully thought out dishes.
Baked Golden and Red Beets
Served with fresh herbs, beetroot reduction and balsamic glaze
A light starter dish with bright, vibrant colours and deep earthy flavours. The texture of beetroot is beautifully offset by the delicate salad leaves, making this dish the perfect choice for health-conscious delegates looking for a light option that’s still bursting with flavour.
Served with roasted potatoes, heritage tomatoes and Chimichurri sauce
This hearty cauliflower steak is not only visually appealing but also provides a wonderful balance of different textures and food groups. The firm yet tender cauliflower is cooked perfectly to retain its natural antioxidant properties. Cauliflower is also an excellent source of protein relative to its calorie count, providing a great replacement to meat.
Stephen Unwin, Executive Head Chef for the eastside rooms says:
“We see the increase in plant-based diets as an opportunity to be innovative and creative in our menu design and presentation; to show that healthy and delicious are not mutually exclusive and to create dishes that allow your body to thrive as well as looking spectacular on the plate.
We don’t, however, want to just preach to the converted and in our planning and delivery we’ll strive to move our food offers towards a more balanced approach between meat and plant-based ingredients, both on our menus and within individual dishes.”
It’s an exciting time to be a part of the food and beverage industry. With new and improved meat alternatives hitting the market every day and a whole array of new ingredients at their disposal, our chefs have a fantastic opportunity to really be creative with their dishes and deliver a memorable experience to our guests.
Positioned alongside environmental issues such as food miles, energy usage and food waste, the plant-powered revolution isn’t going anywhere anytime soon and we will continue to have it at the forefront of our mind as we further develop our food and beverage offering.