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All Posts By Cristina Diaconu

Casual Dining 2020 Reveals Its New Pub & Bar Theatre Line-up

Simon Emeny, chief executive of Fuller, Smith & Turner and chairman of the British Beer & Pub Association, has joined the growing ranks of industry leaders already confirmed for this year’s Casual Dining at ExCeL London (25-26 March).

In an exclusive show first, the London-based pubco chief will be making his speaker debut in the new Pub & Bar Keynote Theatre (at 1.30pm on Thursday 26 March). Appearing in conversation with Peter Martin (founder of the Atlantic Club & VP of CGA), visitors can expect candid discussions on what has been a ‘transitional’ 12 months for the 175-year-old business, plus further details on the exciting new opportunities ahead for its 400+ premium pubs, inns and hotels.

Since joining Fuller’s ten years ago, first as group MD then chief executive from 2013, Mr Emeny has overseen many far-reaching changes. Among them: the expansion into ‘Beautiful Bedrooms’, developing a fresh approach to its pub food offering, on-going investment in staff training, a multi-million pound refurbishment programme (Fuller’s new all-day dining restaurant and lounge bar at The Chamberlain Hotel, in London, for example), and, more recently, the sale of the brewing business to Asahi last January.

Learn from the best

Thanks to the addition of a third theatre this year – dedicated solely to serving up expert insights and strategies – focused around leadership, operations, food innovation, legislation and marketing – for pub and bar operators, there’s even more great content for the show’s visitors to enjoy.

Some 60+ speakers will be appearing in three dedicated theatres (sponsored by Yumpingo) across both days.

Head to Casual Dining’s Pub & Bar Theatre early (the show opens at 10am, with sessions starting at 10.15am) for a packed programme of Keynotes, interviews and panels.  Seating is allocated on a first come basis – with standing room crowds expected.

The Pub & Bar Keynote Theatre speaker line-up (to date) includes:

— The Bar Leaders panel: featuring Chris Hill, CEO of The New World Trading Co; Martin Wolstencroft, CEO of ARC Inspirations; and Simon Potts, MD of The Alchemist.

— The Pub Leaders panel: featuring Peter Borg-Neal, chief executive of Oakman Inns; Simon Bunn, MD of Brewhouse & Kitchen; Joycelyn Neve, MD of Seafood Pub Company and Anthony Pender, co-founder of Yummy Pubs.

— Kate Nicholls, chief executive of UKHospitality, reveals what the pub sector needs from the government and the great British public in order to survive and thrive in these changing and challenging times.

— Menu Innovation for Pubs & Bars panel: featuring Seamus O’Donnell, executive chef at The Alchemist; Ross Pike, chef director at Oakman Inns; Mark Teed, head of food at Star Pubs & Bars; and (session chair) chef and food consultant Jay Morjaria.

— Marketing for Pubs & Bars panel: Simon Allison, head of marketing at Inception Group; Anna-Marie Mason, brand marketing director at Mitchells & Butlers; Jenny McPhee, head of brand at The Alchemist; and (session chair) Ann Elliott, CEO of Elliotts Agency (and a former marketing director at Whitbread’s Beefeater chain and Pizza Hut).

— Operations for Pubs & Bars panel: featuring Will Prideaux, operations director at Nicholson’s – Mitchells & Butlers; Chris Stagg, operations director at Peach Pubs; and Simon Stenning, founder of FutureFoodservice.com.

— Graeme Loudon, commercial director at CGA, outlines how the pub market is changing in response to ever evolving consumer needs and its big implications for food and drinks trends in 2020.

“A visit to Casual Dining is the best way for pubs to find new products, new ideas and get ahead of the game. It’s the best trade show for pubs – and it’s the best trade show full stop!” says Anthony Pender, co-founder of Yummy Pub Co.

“Casual Dining is the leading show for pub operators who are looking for new products just for their industry. I’m delighted to be speaking in the new Pub & Bar Theatre. See you there!” says Mark Teed, head of food at Star Pubs & Bars.

Eva Ellis, Casual Dining’s event manager, says: “We are thrilled to be able to offer our visitors such an incredible Keynote line-up for 2020. And we’ve still got so many more big names to announce!

“Our new Pub & Bar Keynote Theatre allows us to give even more exposure to these great pub and bar operators. Casual Dining is already well-established as the destination show for pubs and bars, with more buyers visiting year on year, and these new speakers just make it even more unmissable.”

Ei Group, Mitchells & Butlers, JD Wetherspoon, Punch Taverns, Marston’s, Greene King, Whitbread, Fuller’s, Star Pubs & Bars, Thwaites, Charles Wells, and Young & Co’s are just some of the high street names that have already pre-registered to attend. As have, of course, hundreds of smaller independents from across the UK.

“I don’t think there has been a time where our industry has needed a show like Casual Dining more than it does now. A place where operators can be face-to-face with the latest innovation to keep their sites moving forward! These are the two days a year where the whole of the sector can come together and do business… and I am delighted to be speaking there again this year,” says UKHospitality’s Kate Nicholls.

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Matt Healy Launches New Venue in York

Leeds chef Matt Healy launches his new café in York today following a £50,000 refurbishment – expanding his popular Scandi-inspired café concept Grön.

Taking over the former Filmore & Union site on Low Petergate, the café will create eight new jobs, and is split across two floors accommodating 35 diners. The menu features vegetarian and vegan-friendly dishes created by Matt, including balanced breakfasts, brunches, and afternoon pick-me-ups.

The new venture follows in the footsteps of Grön in Oakwood, which has proved incredibly popular since its launch in 2018. Matt and the Seventh Course Ltd team also launched The Beehive in Thorner last year and run The Foundry in Leeds city centre.

Matt said: “Grön has been such a big hit and the vegan and vegetarian scene is going from strength to strength with more people than ever making changes to their food choices.

“We’re excited to expand further afield and build on the success we’ve already seen in Oakwood.”

He added: “We couldn’t miss an opportunity to snap up an amazing spot in the heart of York – just a stone’s throw from York Minster – and we’re looking forward to being a part of the thriving food and drink scene in York.”

Brunch dishes at Grön include pancakes served with banana, caramelised pecans, banana whip, granola and maple syrup; french toast with sherbet-dipped strawberries, coulis and vanilla ice cream; smoothie bowls topped with granola, chia seeds and fresh berries; and sweet potato and halloumi hash.

‘Open sandwiches’ include salmon on sourdough with smashed egg, onion and dill mayonnaise; herby houmous with spiced chickpeas and coriander; and sautéed mushrooms, pickled wild mushrooms and a poached egg with dill hollandaise.

Small plates are also available, such as truffled mac and cheese; crab, chilli and cucumber salad; beetroot-cured salmon; and a halloumi Buddha bowl with a lemon and soya yogurt dip.

Diners can wash it down with a delicious smoothie, fresh juices or handcrafted, locally-sourced coffee. For those wanting something stronger, Grön also partners with Chapel Allerton’s Wayward Wines to offer a carefully-selected list of natural wines.

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Chokhi Dhani Launches Bottomless Rajasthani Thali

Chokhi Dhani, a restaurant, bar and terrace in Battersea that provides the most authentic Indian experience in London, is launching bottomless Thali, so guests can indulge in unlimited helpings of a range of traditional Rajasthani dishes. 

Priced from £32.00 to £35.00 per person and available for lunch on Thursdays and Fridays from 12.00pm – 3.00pm and evenings on Tuesdays and Wednesdays from 5.00pm – 10.30pm, customers can choose from two different Thalis, each including curries, dal, roti, chutney, rice and tandoor cooked items. 

Chokhi Dhani’s bottomless Thali offering features a number of typical Rajasthani dishes, that will provide a delicious education in the flavours of the ancient princely state of Rajasthan. 

In India’s Ayurveda tradition, there are six different flavours: sweet, salt, bitter, sour, astringent and spicy. The Thali delivers all these in a single serving, perfectly balancing each flavour profile. 

Bottomless Thalis are a quintessentially Indian meal, due to their variety and generosity of portion. The menu will offer both a standard and vegetarian option including:

 

  • The Vegetarian Royal Platter, the ‘Maharani Thali’ (£32.00), featuring:
  • Tandoor item of the day
  • Gatte Curry
  • Ker Sangri
  • Subzi Kadhai Paneer
  • Rajasthani Kadhi
  • Aloo Hara Pyaaz
  • Panchmelli Dal
  • Bati Churma
  • Steamed Rice
  • Missi Roti
  • Bajra Rotla
  • Khichia Mirchi Tipore

 

 

  • The ‘Maharaja Thali’ Platter (£35.00) features meat-based dishes, including:
  •  Tandoor item of the day
  • Gatte Curry
  • Ker Sangri
  • Laal Maas
  • Rajasthani Kadhi
  • Jodhpuri Murgh
  • Panchmelli Dal
  • Bati
  • Churma
  • Steamed Rice
  • Missi Roti
  • Bajra Rotla
  • Khichia
  • Mirchi Tipore
  • Garlic Chutney

 

 

Individuals that opt for the bottomless Thali will also receive a complimentary keyring featuring grain of rice art handmade by artisans in the Chokhi Dhani villages in India. 

Chokhi Dhani’s restaurant has only recently opened in London but it is an established brand in India. It launched in the subcontinent in 1989, when visionary Founder Gul Vaswani set out to preserve and celebrate dying Rajasthani culture by creating small ‘villages’ to promote their traditions, as well as provide a platform for emerging talent from entertainers to acrobats and folk dancers based around Rajasthan. 

The team also launched Kalagram in 2007, an initiative to promote the art culture of India, aiming to retain and preserve age old traditions of creating artworks and handicrafts using simple tools and techniques. The villages allow artists and craftsman to flourish and grow by providing a place to make and sell handmade souvenirs, apparels and jewellery.

Chokhi Dhani showcases the same fine food, vibrant atmosphere, exceptional service at its 200 cover restaurant as it does in its villages in India. It features two floors, a stunning riverside location, an outdoor, covered shisha terrace and a private dining room for up to 16 guests. 

The bottomless Thali is priced at £32.00 for the vegetarian Thali and £35.00 for the meat based Thali  per person and available for lunch on Thursdays and Fridays from 12.00pm – 3.00pm and evenings on Tuesdays and Wednesdays from 5.00pm – 10.30pm. This offering is for individuals only and sharing isn’t available.  The complimentary keyrings are only valid for a maximum table size of 10 people.

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The Unstoppable Rise of Vegan Alternatives

Natural & Organic Products Europe returns to ExCeL London on 19-20 April with an even bigger Vegan World area − making it the largest trade show for plant-based products in Europe.

It’s clear to see that more people are willing to try a plant-based diet in 2020.  Just over 400,000 people signed-up to Veganuary this year, compared to 250,000 in 2019, far exceeding the campaign’s 2020 target of 350,000. And according to Sainsbury’s, around 91 percent of Brits have adopted a flexitarian diet.

Complementing the ever-increasing range of vegan food, drink, health and beauty brands across the show, the Vegan World area will feature over 80 companies (a 33% increase from 2019).  This makes it even easier for thousands of attending buyers, retailers and industry professionals to explore what’s fresh on the market.

“Looking at food, I don’t think we’ll see the continuing growth in the vegan and plant-based categories slowing any time soon.  Some of that will be down to choices around personal health, but I think planetary health will become the biggest motivation to shop these categories,” says Jim Manson, editor-in-chief of NaturalProductsGlobal.com.

No-cheese fondue to plant-based fish

With this fast-moving trend gaining momentum, retailers have seen interest in vegan alternatives soar (almost a quarter of all new UK food products launched last year were labelled as vegan).  And luckily for them, the natural and organic industry is certainly keeping ahead on innovation.   From vegan fondue to plant-based fish, brands are now creating high-quality products that look, smell and taste just like their animal counterparts.

“For buyers and retailers, the vegan assortment is important because this is such an innovative market. There is increasing demand for vegan food and more people are choosing a (partly) vegan lifestyle too.  Our latest products in the BioToday range include our No bee Honee, No Cheese Fondue and Vegan Chocospread,” says Mik Wrekenhorst, sales at De Smaakspecialist (stand Y53).

“In a world full of inequalities, nobody’s sweet tooth should suffer because of lifestyle, diet choices or allergies,” says Mummy Meagz co-founder, Meagan Boyle, who’ll be showcasing her headline grabbing vegan crème egg (Chuckie Eggs) at the show.

“The Chuckie Egg – a deliciously gooey crème egg with a delicious fondant at its centre – has gone viral on social media. The secret to capturing vegans’ hearts is to give them a taste of the treats they remember,” says Boyle.

Alongside new launches from plant-based pioneers, many new companies are joining for the first time. These include: Sauceman, The Vurger Co, Katie’s Food Co, Vego Good Food, The Urban Fermentery, Peas of Heaven, Sesame Kingdom, The Nutty Group, Better Nature, Brand Hatchers, Nutriwaze, Black Resin and more.

Don’t miss…

  • Better Nature’s Tempeh Rashers (stand Z58)
  • Sesame Kingdom’s vegan Halva cakes (stand Y31)
  • Atlantic Natural Foods – Loma Linda’s sesame ginger plant-based ‘tuna’ (stand X86)
  • Katie’s Food Co’s savoury Banana Crisps (stand Y47)
  • Pasta Nutura’s (egg-free) organic red lentil and green pea pasta (stand X76B)
  • MozzaRisella’s new vegan pesto and dairy-free mozzarella (stand Y65)
  • Happy Cheeze’s Camembert alternative (stand Y43)
  • Peas of Heaven’s pea protein meat alternatives (stand Y45)

Debating the future of vegan food − healthier people, healthier planet? 

The show’s seminar programme, held across three theatres, will cover key trends and opportunities in the industry and will aim to answer questions that visitors may have.  This includes an interactive panel discussion chaired by sustainability food expert Simon Wright from OF+ Consulting − featuring Richard Boden, project manager at Wye Community Farm, Muyiwa Akintoye, head of R&D at Quorn Foods, and Louisianna Waring, insight & commercial policy officer at The Vegan Society.

This exciting panel (taking place on 20 April) will provide a balanced discussion as to whether producing more vegan food, at the expense of conventional meat and dairy production, will produce healthier people and a healthier planet.  It will outline the sustainability and health credentials of the new wave of highly engineered vegan/plant-based foods – whilst welcoming questions from the audience.

Further details on the seminar programme will be announced later this month.

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The K Bar Tells a Tale of ‘Terroir’ with the Launch of Its New Cocktail Menu

The K Bar at The Kensington hotel is delighted to announce the launch of its new cocktail menu. Taking inspiration from the world’s best-loved wine regions in Europe, each cocktail on the new menu – entitled ‘Terroir’ – is designed to showcase the characteristics of different wines.

Terroir refers to the complete set of environmental factors which create an unparalleled sense of character and place in wine from unique and different regions. Inspired by the concept of terroir, Bar Manager at The K Bar, Salvatore Maggio – formerly of St James Hotel and Club – and award-winning Master of Wine Anne McHale have created this innovative new menu.

Regions each have their own set of characteristics that are dependent on local geography. Local produce or the quality of wine grapes can be affected by the soil, weather and climate, which in turn can have an impact on the flavours of the finished product. With this in mind, Maggio and McHale have devised a 15 strong menu with each drink being uniquely blended to perfectly match the type of local produce that can be found in the native region.

The cocktails showcase a journey around the Old World wines of Europe. They are inspired by the characteristics and flavours imparted by a selection of the world’s most celebrated terroirs. Each new cocktail has a page dedicated to the fundamental factors that impact the terroir which has influenced the drink. This outlines the characteristics of the region, the tasting notes and prominent flavours of the wines produced there, the main grape varieties, local produce and surrounding produce.

The menu includes options such as the 45th Parallel (Remy Martini VSOP, Evangelista Ratafia, Syrah Jus, Blackberry, Citrus – £16). Linked to the region of Bordeaux: A gravelly, humid maritime climate, positioned halfway between the Equator and North Pole on the ‘45th parallel’.

Vineyard to Vineyard (Villa Ascienti, Chardonnay Jus, Vanilla, Marmalade, Pear, Salty Celery – £17). Influenced by the region of Meursault: Jurassic Marl and limestone soil, tiny vineyard parcels, varying quality classifications, soils differ vastly from ‘Vineyard to Vineyard’.

and Float On (Bulleit Bourbon, Carpano Antica Formula, Grapefruit, Cranberry, Rioja, Blackberry, Almond – £17). Influenced by the region of Rioja: Hot and dry with altitude moderating heat and three distinct sub-regions

Speaking of the new menu launch, Salvatore Maggio says “I am delighted to be launching the new Terroir Menu and can’t wait for our guests to take a taste tour through Europe, to sample our innovative new cocktails and explore the flavours that are impacted by some of the world’s most celebrated terroirs”.

Encompassing the concept of Terroir throughout the K Bar, the new Bar Bites menu has also taken inspiration from a variety of the world’s most renowned wine regions in Europe. For example the Chickpea Panisses with ratatouille represents Provence and showcases the identity of the terroir found in that region. Also available are culinary delights such as Rias Baixas Padrón peppers with smoked paprika bread crumbs influenced by the region of Rias Baixas and Polenta chips with truffle crème fraîche which pulls inspiration from Rioja.

Alongside the new 15 cocktails, The K Bar is delighted to have added a collection of unique spirits which all claim to express a deep sense of their terroir in their own respects. The idea that terroir can be expressed in spirits is a long-debated one and one that the team have especially enjoyed researching.

Set in the heart of one of London’s most desirable neighbourhoods, The K Bar can be found within The Kensington on the corner of two of London’s iconic thoroughfares, Queen’s Gate and the Old Brompton Road. Inspired by the sophisticated atmosphere of a gentlemen’s club, the bar’s features include deep grained oak panelling with integrated bookcases, softened by racing green and royal blue hues, and finished with dimly lit lighting and accents of polished brass detailing.

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Salon Prive Launched Jazz Fridays

Salon Prive, located at Dakota Hotel, the only elevated bar on Greek Street is now hosting blues, jazz and funk/soul evenings every Friday and Saturday as local talented musicians including ‘The Big Easy’ and ‘The Blu Flames’ will be bring in their rhythm, composition and character to one of Leeds’ most exclusive and entertaining hotspots.

Guests are invited to add a touch of class and a soundtrack to their weekend evenings whilst relaxing in the city’s most luxurious, stylish and chic venue, which is as pleasing to the eye as the range of spirits, champagne & cocktails are to the lips.

Salon Privé is home to over 190 varieties of gins, including those from local suppliers from Yorkshire, Manchester and Liverpool, as well as imports from distilleries around the globe such as Dà Mhìle Seaweed Gin and Citadelle Gin de France. 

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Kokoro Gin – a Gift From the Heart for Mother’s Day 22nd March

Kokoro London Dry Gin – a gift from the ‘heart’ for Mother’s Day (Sunday 22nd March).

Kokoro, which means ‘heart – the centre or the soul of something’, is the perfect gift to show your mum how much you care.

The Kokoro Gin Liqueur gift set includes three authentic, natural flavours from Japan: Kokoro Blueberry & Lemongrass, Kokoro Yuzu & Ginger and Kokoro Cherry Blossom.

The bottles feature Japanese writing, known as Kanji, with a different word on each bottle taken from Hanakotoba – the Japanese language of flowers. 

Kokoro blueberry represents trust, yuzu appreciation and cherry blossom elegance.

Kokoro Blueberry & Lemongrass Liqueur

Blueberries are a relatively new addition to Japan, first cultivated in the 1950’s. Kokoro Blueberry & Lemongrass Liqueur is made using the finest blueberries from Nagano Prefecture. They are large and sweet, and people travel to the region specifically to spend the day blueberry picking.

Kokoro Yuzu & Ginger Liqueur 

Yuzu is a Japanese citrus fruit that tastes like a cross between a lime and a grapefruit; deliciously sweet and tart.

Kokoro Cherry Blossom Liqueur 

Cherry Blossom, Sakura in Japanese, has a uniquely floral flavour and the softest hint of sweet cherry.

The Kokoro Liqueurs gift set is available to purchase online from kokorogin.com for £36.00 with 3x 20cl expressions (20% ABV).

The Kokoro Gin Liqueurs are also available as individual bottles from John Lewis for £20.50 for 50cl (20% ABV).

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Searcys Launches Business Breakfast Packages in the City

Searcys at the Gherkin reports on an exceptional year of events business and look forward to the new decade. This year alone, the venue hosted over 1,400 events and 22,614 guests across the top four floors of this stunning landmark. More than 15% of all the events held in 2019 took place over breakfast, reflecting an increase from 4% last year. This shift away from traditional client dinners sees a growing demand for breakfasts, and Searcys has introduced a new sky-high “Breakfast at Searcys” meeting package for corporate and private events. 

With three different packages to choose from, the breakfast menus were created by Executive Chef Shaun Rowlands to showcase the best of British seasonal fare. Menu highlights include “Norfolk smoked streaky bacon on brioche bun”, a “Breakfast board of cheese, with assorted Suffolk cold meats and Searcys smoked salmon or a “vegetarian full English, with field mushrooms, grilled plum tomatoes, spinach, baked beans, avocado”. A healthy selection of dishes such as “homemade granola, natural yogurt and honey” or a “Traditional blueberry porridge” is also on offer.   

Designed to provide the best sky-high business breakfast in the City, the packages are available in The Gherkin’s suite of private dining rooms and also at the panoramic Iris Bar, at level 40.  Menus can be accompanied by unlimited 100% coffee or tea.  For a lavish business experience, upgrade to include bottles of Searcys signature cuvee. Standard room hire packages include a dedicated guest registration area at the lobby reception, a fully staffed cloakroom, dedicated event manager, event staff and security. Book your breakfast at Searcys at Gherkin here.

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Can the retail sector strengthen employment rates?

Cristina Diaconu By Posted on 3 m read

The government is always trying to combat unemployment — less people working means less job seekers allowance being distributed and an increase in overall wages which is beneficial for the British economy. With many high street stores closing down and workers in the retail industry being faced with the highest rates of unemployment, it’s imperative that retailers attempt to help fight the battle…but how?

Disability and Employment

To help reduce those out of work due to a disability, the Minister for Disabled People, Health and Work launched a campaign in 2018 which retailers can voluntarily opt in to. It is called the “Disability Confident” employer scheme which provides employers with the skills, examples and confidence to recruit and develop disabled employees.

The British government is aiming to introduce one million more disabled individuals to work by 2027, a great opportunity for retailers who are doing well in the industry to expand their workforce. By looking at the Disability Confident list of employers that have signed up, we can see that branches of big names such as Asda, Barclays, and B&M Bargains are all committed.

Diversity at Work

Retailers in the FTSE 100 are on the frontline for gender diversity. Retailers should focus on broadening their selection process when it comes to the recruitment process. This can ensure that those who’ve lost a job in a retail position face equal opportunity when it comes to finding a new role.

Encouraging gender and cultural diversity benefits employees and also the business itself. Ultimately, when a workforce is representative of a customer base, it can lead to a better understanding of the target market and an improvement in business performance.

Collaborating with Charities

Charities can help reduce unemployment levels. Partnering with a disabled or mental health charity for example can help you reach those who are out of work because of a disability or health issue and encourage them to apply.

CT Shirts, retailer of men’s shirts, have a long-standing partnership with the Prince’s Trust which involves fundraising and a mutually beneficial relationship. This charity works closely with vulnerable young people who need a helping hand to get their lives back on track. CT Shirts took advantage of one of their “Get Hired” days — a day of greetings and interviews with young people who have been through The Prince’s Trust Programmes to get to know some potential employees.

Multiple-Disciplines

It would seem that for retailers, while the jobs of their in-store employees may be at risk, often recruitment in their digital marketing and e-commerce teams are still growing. Therefore, an important consideration to make is whether retail employees should be trained in other areas of the business too. Or at least should their knowledge of the company and its products or services be valued so that their given the opportunity to progress in another area of the business after redundancy?

 

It’s certainly something for retailers to think about before making mass redundancies across the business. Cross-discipline training can also encourage more loyal employees and therefore those who are more invested in the performance of the retail business as a whole.

 

There’s certainly steps that retailers can take to help reduce unemployment rates — hopefully it would spur similar actions in other industries!

Sources

https://www.theguardian.com/business/2019/feb/27/retail-workers-facing-high-unemployment-thinktank-finds

https://www.theguardian.com/business/2019/jan/21/over-23000-shops-and-175000-high-street-jobs-predicted-to-go-in-2019

https://www.burton-sweet.co.uk/retailers-encouraged-to-employ-more-disabled-workers/

https://www.gov.uk/government/publications/disability-confident-employers-that-have-signed-up

https://www.ctshirts.com/uk/princes-trust-interview.html

 

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Vegan Brand byChloe Launches Famous Plant-Based Chicky in the UK

2020 is set to be the Year of the Chicken for plant-based eatery, by CHLOE.. The popular, vegan eatery is officially launching three, new, signature menu items using their plant-based Chicky across all its UK locations from 1st February 2020! The Chicky Collection first launched last fall in the US to rave reviews and sold out during its first week.

by CHLOE.’s mission is to inspire a community that is welcoming to all people and all diets, through its delicious and real plant-based dishes made from Mother Earth. The new Chicky Collection is just that! The Chicky Collection is made using a proprietary spice blend and gluten-free crusted tempeh that is served extra, extra, extra crispy!

The Chicky Collection includes:

Ø  Chicky Chicky Parm Parm (£8.95 – GF available): by CHLOE.’s version of a classic Chicken Parm sandwich. The sandwich features super crispy tempeh Chicky, marinara and mozz cheese on a potato bun.

Ø  Chicky Chicky (£5.50 – GF): Super crispy tempeh Chicky with a choice of house-made dippers (Buffalo, BBQ, or Sweet Mustard).

Ø  Crispy Chicky Salad (£9.50 – GF available) With chopped romaine, shredded kale, crispy tempeh Chicky, shredded carrots, purple cabbage, edamame, mandarin oranges, almonds, crispy wontons, ginger dressing.

The Chicky Collection will be first previewed at the renowned vegan festival, Vegan Nights, on the 30th January. The Chicky by CHLOE. pop-up will be a fun, colorful experience where the brand will showcase their now International Chicky Chicky and Chicky Chicky Parm Parm! Following that, the Chicky Collection will be introduced at all by CHLOE. eateries in the UK from the 1st February.

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