Serving up new skills

Tuesday, May 19, 2020

With many chefs in the UK unable to work due to lockdown restrictions imposed by Covid-19, we have partnered with William Reed to provide ‘Downtime Development’ training that gives furloughed chefs and those at home the tools to adapt, strive and thrive in the new culinary landscape.

Ariel view of Plant-based dishes on a table

Before lockdown began, there was a clear trend towards more flexitarian and plant-based diets and the current crisis looks to have accelerated this shift. US sales of plant-based meat substitutes increased by 200 per cent in the week ending April 18 2020, compared with the same period last year1. One in five consumers in the UK have also reduced their meat intake since March, with sales of vegan burgers, sausages and dairy free milk increasing2. The survey also found half of those who have tried alternatives are planning on continuing to purchase them once lockdown is lifted . 

To capitalise on this trend, chefs and restauranteurs need to ensure they are providing a range of quality, meat-free options to appeal to the growing demand. To inspire all the fantastic chefs up and down the country to explore more plant-based recipes, we have worked with our development team to create a series of ‘Plant to Plate’ videos These videos provide inspiration for fresh, plant-based dishes to include on menus when restaurants reopen. 

The videos will showcase some new dishes as well as twists on classics and will also offer helpful tips and tricks to try, such as working with different flavour profiles and exclusive plant-based cooking techniques. 

The first recipe from our Business Development Chef, Justin Clarke is a Goan Curry, made with our Garden Gourmet fillet pieces and served with Turmeric Pilau rice. In the coming weeks we’ll be sharing recipes including: A Portuguese-style Fillet Burrito bowl, The Ultimate Incredible Burger, Fruit and Veggie Mince Tacos and BBQ Breaded Fillet and a Corn Salad Nacho Bowl. Our aim is to provide creative menu inspiration for contract caterers, pubs and casual dining establishments during this extraordinarily challenging time.

Each of these dishes features one of the plant-based Garden Gourmet® range which has been developed to provide chefs with the freedom and flexibility to experiment and create adventurous new dishes, while still providing fantastic texture, taste and quality.

The videos will be released every week, so keep visiting this page and make sure you are following us on Facebook, Twitter and LinkedIn for the latest dishes and tips. 

View our GARDEN GOURMET range now


Our Plant-based Tutorials


If you would like to talk to one of our friendly team about plant-based menu options GET IN TOUCH

Ariel view of Portuguese-style Vegan Burrito Bowl Recipe with Fillet Pieces

Portuguese-Style Fillet Burrito Bowl

This plant-based dish is colourful, fresh and full of flavour. It's quick to make and contains two of your five-a-day. There's loads of great textures and spices and the marinade is so veratile you can use it in a variety of recipes.

Presented by our Development Chef, Justin Clarke. View full recipe here


Vegan Goan Curry Tutorial

Presented by our Development Chef, Justin Clarke. View full recipe here






  1. Financial Times: Pandemic accelerates shift to meat substitutes (April 2020)
  2. Vegconomist: Vegan Society Reveals that 1 in 5 Brits Have Reduced Meat Consumption Since Coronavirus (April 2020)

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