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British travel giant P&O Ferries has launched new vegan dishes on its menu in a bid to meet growing demand.
The meals, which will be available on board its Dover to Calais and North Sea routes, were created in partnership with the UK’s largest independent caterer BaxterStorey.
Vegan options include a pizza topped with vegan cheese and roasted vegetables and linguine all’arrabbiata served with hard vegan cheese, sun blushed tomatoes and olives.
New menu
“There’s nothing better than starting a holiday right with a great meal and sea views. We’ve worked hard to ensure that our on board food offering lives up to the culinary standards that we know our customers expect, with this new menu designed to offer high quality, tasty meals to suit a range of tastes,” said Sarah Rosier, Director of Passenger Sales at P&O Ferries.
“We are delighted to be working with P&O Ferries in creating a quality food offering, supported by our highly trained culinary team, which celebrates the very best in seasonal fresh produce,” Noel Mahony, co-chief executive at BaxterStorey, added.
“We very much look forward to welcoming customers into The Brassiere restaurant for a dining experience enjoying the best of local British food whilst surrounded by impressive sea views.”
Vegan food is 2019 ‘trend’
P&O joins a host of eateries that have added animal-free options to their menus, after a 2018 survey by catering equipment retailer Nisbets predicted vegan food would be a top restaurant trend in 2019.
Around 850 chefs, catering managers, business owners, and kitchen staff were quizzed for the poll, which said diners are increasingly turning towards vegetarian and vegan options.
“It appears from the research that chefs believe consumers are more conscious about what they are eating, both from a health perspective and a sustainability point of view,” Jo Smith, Web Content & Merchandising Manager, from Nisbets said in a statement sent to Plant Based News.
“It is imperative that foodservice operators maintain a strong connection with the consumers they serve and continue to meet their needs as tastes and demands vary throughout the year.”
