Reading Time: < 1 minute VBites makes a range of meat-alternatives (Photo: VBites)
Reading Time: < 1 minute

One of the UK’s best-known pub chains has launched a full vegan menu featuring nine dishes in selected outlets.

Vegan fish and chips by VBites – as recently reported by Plant Based News – is one of the meals on offer in selected Greene King pubs serving the Flaming Grill menu.

Additional options in outlets serving the whole vegan menu include a soup and salad, Mexican Bean Burger, Chickpea and Sweet Potato Curry, Apple Pie, and Cherry Bakewell Tart.

‘Clear conscience’

Speaking about the fish and chips dish, a spokesperson for Flaming Grill (which is owned by Greene King) said: “Meat reducers and flexitarians can now enjoy the iconic traditional fish and chips, with a clear conscience as they enjoy the UK’s first truly sustainable ‘fish’ made entirely from plant based ingredients.

“The contaminants in our oceans are finding their way into the food chain. Through taste-obsessed development, the ‘Making Waves’ range proves some delicious, truly revolutionary alternatives to real fish, which look and taste the same, but without harming any fish, or our oceans, at all.”

A spokesperson for V-Bites added: “A total of seven percent of the UK now leads a plant-based, vegan lifestyle. 3.5 million people lead the change in the UK, and VBites are no strangers to being part of this.”

The dishes are currently on offer in selected pubs serving the Flaming Grill menu. It is recommended that you call your local outlet ahead to avoid disappointment.

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.