Tony Davison, Quorn Foods company ambassador, global head of foodservice and quick-service restaurants said: “Consumers are becoming more engaged and enlightened about the environmental impact of what ends up on their plate. This means that chefs need to look for and learn how to cook with a more diverse selection of sustainably sourced ingredients.”
As part of the Vegan Challenge, chefs are required to produce a two-cover, hot or cold vegan dish (either a starter or main course) in just 30 minutes along with a typed recipe for the judges. They will be marked for a “balance of flavours and tastes and the level of skill used.”
Davison added: “By supporting Hotelympia’s Vegan Challenge, we’re creating an opportunity for chefs to experiment with ingredients they may not have used before, but will need to get more and more familiar with in order to satisfy consumer demand.
“We acknowledge that Quorn isn’t a traditional ingredient for chefs. But we know from experience that chefs with creative imaginations and an openness to experimentation can do amazing things with Quorn ingredients.”
The partnership forms part of Quorn’s chef education programme, which will focus on food security and helping chefs understand protein diversity for 2018.