January food round up - New beginnings...
...healthy resolutions and a resolve to get fit - all mark the beginning of a new year for most of us. While most people believe January drags on and on, we were mighty excited about all the fun things we did - here’s what we got up to in January.
An increasing number of people are adopting a plant based diet - some for health reasons, some for ethical. Whatever the reason, vegan food revolution is here to stay. In 2017 Veganuary UK - the official charity behind vegan eating in January, had 59,500 participants worldwide. While we couldn’t put on a whole month of vegan eating – we did have a week dedicated to plant based eating - with vegan soups and salads for lunch every day. Our clients following Veganuary, were of course delighted!
National Shortbread Day
We may have packed away the Christmas lights. We may also be trying to eat healthy. But the craving for sweets still remains. How fitting is it then, to have a day dedicated to the Scottish national biscuit in January. We celebrated ours with some scrumptious shortbread treats at lunchtime.
National Popcorn Day
Somehow popcorn always invokes a warm, comforting childhood memory. The humble buttered popcorn of the yore has now gone gourmet with some exciting brands bringing weird and wonderful flavors like goat’s cheese & peppercorn to life. For this year’s National Popcorn day, we put together a popcorn treat station with a variety of flavoured salts and some salted caramel popcorn.
The Scots normally celebrate Burns Night in their homes or in restaurants with traditional Scottish fare, music, and renditions of Robert Burns’ poetry. We did it no different at lunchtime with a superb Scottish meal – fishcakes, haggis, neeps & tatties, cock-a-leekie soup and of course shortbread to end the meal. All served with some copies of Address to a Haggis. Right, aye..
While we couldn’t bring the sunshine from down under to mark the day for our Aussie diners, we did what we do best. We brought an Antipodean twist to our menu – barbecued leg of lamb; Balinese veg curry; avocado, baby gem & black quinoa salad and passionfruit lamingtons to end the meal.
Chef Susi put together an exciting vegan pop up bar of burgers & shakes packed with plant based goodness this Veganuary. The burgers included delicious options of Korean Tofu slider w/gochujang slaw; Keralan cauliflower slider w/ cashew mayonnaise; Super green corn slider w/ sweet tomato chutney - all served in sesame bun w/ spicy schicimi “fries” and a Cashew, Coconut and turmeric shake.
Good Grain Bar
Some of our clients have a salad bar alongside lunch and for this year, we have created a twist on the traditional salad bar. The Good Grain bar holds a rotating selection of multigrain breads, cooked grains, salad staples and proteins - everything one needs to create sandwiches and salads bursting with wholegrain goodness. So easy to build a sandwich – cold or grilled - or just toss up a salad. Alongside lunch, everyday.
Hits of the month:
Hands down – it was Veganuary Week!