We chatted to our nutritionist Lizzie, about how she’s driving a culture of plant-based eating in our business, and why it’s so much bigger than swapping out meat for one month.
Head chef at Chichester University, Joe Dunster, is making the most of new potato season this Spring with his Jersey Royal, red onion and gherkin vegan potato salad.
Our head of wellness and nutrition, Andy Aston, shares the recipe for his classic split pea soup – a hearty soup for cold Winter days.
Turmeric and maple roasted parsnips, braised puy lentils, lemon and sage sprouts, wild mushroom sauce
Serve up a plant-based feast with exec head chef Steven Wren’s turmeric and maple roasted parsnips with braised puy lentils, lemon and sage sprouts and wild mushroom sauce. Packed with plant protein goodness!
Espresso powder is the key to this luxurious vegan chocolate sponge, sprinkled with rose petals and pistachio.
In need of some Veganuary inspo? Head chef Tom’s easy vegan pilaf recipe is the ideal speedy lunch. Swap rice for nutty cauliflower and top with flaked almonds for added crunch.