As part of a bold new vision for the foodservice sector - Inspiring Chefs to Harness a Protein with Purpose - the Quorn Professionals team hosted a masterclass for hotel chefs from the RAF Club and Hilton.
Led by Chantelle Nicholson, renowned plant-based chef, and Paul Jennings Quorn’s Head of Food Development – Foodservice, chefs discovered how Quorn’s unique super protein, mycoprotein, can be used to create delicious dishes that have the added benefit of delivering on nutrition and sustainability too.
Paul Jennings, Head of Food Development – Foodservice at Quorn 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,” adds Paul.
With aspirational meat reducers now making up 55% of the meat free market*1, Quorn recently commissioned a report to learn more about their behaviours and motivations when dining out of home.
“Flexitarianism continues to gather momentum but meat free dishes on some menus can still be limited. It’s this lack of variety that puts flexitarians, and importantly the whole group they are with, off eating at a particular restaurant*2,” adds Paul.
“We want to help chefs deliver exciting and full of flavour meat free dishes that their customers, whether dining in restaurant or room service are looking for so we can build a more sustainable future, one plate at a time,” concludes Paul.
1: Blue Yonder, Brand Growth System: Initial deep dive – January 2021 2: 3Gem UK 2,000 UK adults who identify as flexitarians survey, October 2021