10 ideas Catering for vegetarians
To celebrate National Vegetarian Week from 19 to 25 May we've come up with 10 tasty tips to help you cater for customers looking for meat-free options.
1 Avoid too much cheese
It's an easy meat substitute but goats'-cheese tart and broccoli and three-cheese bake aren't the only veggie dishes in the world. Remember that non-veggie healthy eaters might be looking for a veggie option that doesn't involve loads of cheese. And not all cheese is vegetarian - some contains rennet, so do check.
2 Don't over-complicate
Andy Proctor, manager of the Reservoir, in Charlton Kings, Gloucestershire, says there are loads of vegetables out there and it's important not to over-complicate dishes. "Try something simple like mushrooms on toast with a bit of
wild garlic and butter."
3 Obey the bottom line
Even if you share Gordon Ramsay's feelings towards vegetarians, a couple of veggie mains on the menu can really boost your kitchen profit margins. Ratatouille costs between 50p and 75p per portion to make, whereas dishes such as sausages and mash can cost about £2 per portion. Both can appear on the menu at the £7 to £8 mark, depending on your outlet.
4 Don't label fish dishes
as vegetarian
Fish is not a vegetarian dish and can annoy vegetarian customers if it is labelled as such.
It's true that some "veggies" do eat fish but labelling fish dishes as vegetarian can even alienate non-veggies. And you could find yourself in hot water if a customer doesn't realise the dish contains fish.
5 Why label anyway?
As long as the dishes without meat are together on the menu, it should be pretty obvious that they are vegetarian. Sometimes people don't
like to make a fuss. Tim Payne's menu at Paradise By Way of Kensal Green, west London, features two veggie mains, listed at the beginning of the main-course selection, without vegetarian symbols. Examples include: goats' cheese, butternut squash, spinach and mushroom Wellington (£12.50); braised artichoke and aubergines, red pepper sauce and Greek
yoghurt (£10.50). Also, by putting the veggie dish at the top of the list, it makes the customer think you haven't knocked it up as an afterthought.
6 Plan activities around Vegetarian Week
Dedicated vegetarian pub, the George, in Brighton, is planning a seven-continents-in-seven-days event. The week will end with an Australian BBQ featuring kebabs, burgers, hot dogs and potatoes. The pub also holds a Bangers & Mash night every Wednesday, with different sausages and different mash - including a Lincolnshire-style sausage and an oregano and basil sausage. Sunday roasts include nut roast and a strudel special - such as mushroom, leek and ale.
7 Don't forget drink
Not all wines and beers are suitable for vegetarians. Finings are used to filter beers,
and wine are often made from animal products. There are loads of vegetarian options around - Marble Brewery in Manchester makes vegetarian beer, for example. And Bath's Porter Bar has a completely vegan and vegetarian wine list - listing Opal Ridge from Australia, which is suitable for vegans.
8 Consult a mentor
The Vegetarian Society's website is a great place for tips and dish ideas. The organisation also holds annual awards and there's a category for restaurants and pubs. Visit www.vegsoc.org for more information.
9 Promote and advertise your veggie options
You don't have to be an entirely vegetarian pub to gain recognition from vegetarian customers. The Swan Inn organic pub, in Inkpen, Berkshire, features organic beef from the Inkpen farm, and the pub also features at least five vegetarian dishes on its menu. Examples include mushroom and new potato Stroganoff with rice and a side salad; and garlic-roasted Mediterranean vegetables with couscous and spicy tomato dressing.
10 10 veggie dish ideas
Spanish omelette, aubergine steak, stuffed peppers, ratatouille, pizza, vegetable skewers, halloumi and fake bacon burger, macaroni cheese with collard greens, butternut squash, spinach and mushroom Wellington, risotto.
