A North Yorkshire produce wholesaler has teamed up with a vegan chef to help its hospitality customers expand their plant-based menu items.
Class One, along with chef Eddie Shephard, is hosting a series of events to support chefs and the hospitality industry post pandemic.
The first masterclass was held at Eddie’s ‘Walled Gardens’ underground restaurant in Manchester, named one of UK’s top 20 restaurants by The Observer Food Monthly.
Ben Cluny, managing director, Class One, said: “With more than 40 per cent of consumers now identifying as flexitarian and vegans growing in number too, a strong plant-based offer is a competitive advantage for operators today.
“But creating these dishes can be a challenge for classically trained chefs. We teamed up with Eddie to offer his expertise to our customers to inspire them and give them some extra skills and techniques to create exciting, innovative and higher-margin plant-based dishes for their menus.”
Five Yorkshire-based chefs attended the first class, including Johnny Cliff, executive chef and Richard Kitson, group development chef, Ambiente Tapas Group; Alex Opolsky, head chef, Meat is Dead and Mackenzie Maude, head chef, Wolfox – both in Leeds.
Class One chef and sales manager Andy McGregor, who previously worked at Northcote, also attended.
Johnny Cliff, Ambiente commented: “We really enjoyed it – it was certainly very different to the stuff we are normally doing. We want to add more vegan tapas dishes to our menu, especially desserts, and this has given us lots of ideas.”
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