The masterclass was led by plant-based chef Chantelle Nicholson and Paul Jennings Quorn’s head of food development for foodservice. Attendees discovered how Quorn’s unique super protein, mycoprotein, can be used create dishes that have the added benefit of delivering on nutrition and sustainability.
Jennings said: “We’re on a mission to tackle climate change by making great tasting food at Quorn. Taste and sustainability are at the heart of everything we do and that’s why we’re so passionate about inspiring and empowering chefs into more plant-based cooking. Masterclasses are an important tool to help us do that.
“Chantelle created a cauliflower, wild garlic, chickpeas & harissa ‘fillet’ using Quorn vegan fillet and the chefs then created ‘beef’ and mushroom dumplings with a miso broth & radish slaw using Quorn beef pieces to highlight how versatile Quorn products are. Quorn can be used as both the finished product or as an ingredient, opening up huge potential for chefs to use it to create delicious and sustainable choices for their menus.”
With meat reducers now making up 55% of the meat-free market, Quorn recently commissioned a report to learn more about their behaviours and motivations when dining out of home.