Throughout January, the Bank House Hotel Spa & Golf in Worcester will be taking part in Veganuary by offering a new dedicated Vegan Menu.
There has been a huge recent increase in the UK, and around the world, of people choosing plant-based diets. The number of vegans in Great Britain was more than 600,000 accordingly to a 2018 survey – that is a 400% increase since 2006 and it’s a trend that shows no sign of letting up.
Veganuary is a non-profit organisation that encourages people to try vegan during January and beyond. During their 2019 campaign, more than a quarter of a million people participated, while more than 500 brands, restaurants and supermarkets promoted the campaign in the UK alone.
The Bank House Hotel, always keen to keep on top of national and local trends, is taking part in Veganuary to offer better choice to Vegans and those considering becoming a Vegan.
Head Chef, Phil Waring, has been keen to introduce more vegan options to the menu for a long time and is taking Veganuary as the impetus to do so. He said: “We flirted with the idea last year and it was actually more successful than we thought. This year we want to bring it back to the table and do it properly.
“As a chef, I want to stay on-trend and provide our diners with a really good selection of dishes, no matter what their dietary preferences are. There are vegan options on our standard menus but with increase of plant-based diets in the UK, and with it being such a topical issue, this is not something we should shy away from. It’s something I’m very excited to be involved with.”
The dedicated vegan menu will consist of two starters, three mains and two desserts and includes exciting dishes such as Kentucky Fried Jackfruit, Banana Blossom ‘Fish’ and Chips and the very popular Chocolate Mousse from the current menu.
Phil explained the dishes in a bit more detail, adding: “One of the most exciting dishes is the Banana Blossom ‘Fish’ and Chips. Banana Blossom grows on the tree at the end of a banana cluster and has previously only really been used in Asian cuisine. However, it’s becoming very popular in Vegan dishes as it has a chunky, flaky texture similar to fish. We’re going to make batter from soda water, Tartare Sauce from Vegan Mayonnaise and it will be served exactly as we do our fish and chips.
“I’m also very excited by the Jackfruit starter, which is a bit like a fig, and our Chocolate Mousse dessert, which is already on the main restaurant menu and has proved to be very popular with diners.”
The popularity of the dishes on the Veganuary menu during the month will be continually assessed and will dictate whether they are introduced to the main menus at the hotel in the future.