Seminars

Dish: Meat style balls, Glazed and Served with Broccoli Cous Cous

Featured Product: GARDEN GOURMET SENSATIONAL™ BURGER, GARDEN GOURMET VEGAN BALLS

This is a lovely and super easy dish with an unusual fresh vegetable Cous Cous. Can be made with GARDEN GOURMET Vegan Balls or shaped from an amazing Sensational burger patties. Vibrant, light and super tasty!

® Reg. Trademark used in agreement with the Trademark owner

Chef: Jesse Dunford Wood, Chef & Owner of Six Portland Road & Parlour

Dish: Egg free meringue

Product Featured: OGGS® Aquafaba

With egg allergies on the rise and more and more people turning to a plant-based diet, OGGS® introduces the UK's first liquid egg alternative, so you can have your cake and eat it too. Enjoy the classics, from meringue to mousses, cakes to cocktails... all by making one simple swap. Join the OGGS® live demonstration, where they'll be whipping up a fool proof EGG-FREE meringue, showing you just how easy it is to recreate your favourite bakes by choosing an option that's kinder for the planet, without compromising on taste. Learn how to use OGGS® Aquafaba for your everyday bakes!

Chef: Lucy Joseph, Lead Recipe Designer, OGGS

Dish: Meatless Farm Plant-Based Chicken Breast, chimichurri with 'plancha' potatoes 

Featured Product: Meatless Farm Plant-Based Chicken Breast

Take a peek at our latest M*** F*** innovation. Our NEW Plant-Based Chicken Breast is made using peas protein and totally vegan. We’re serving it up with super crispy plancha potatoes and a zingy, herby chimichurri.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

Dish: Sweet & Sour Omni Classic Fillet & General Tso's Omni Golden Fillet Stir Fry

Featured Product: Omni Classic Fillet & Omni Golden Fillet

Classic by ingredient, classic by dish, or should we say 'fish'? School of Wok Chef Emma Chung will be cooking up an old takeaway favourite of Sweet and Sour 'fish' and General Tso's ‘fish’ Stir Fry from the OmniSeafood Series by OmniFoods. 100% plant-based, crafted with a proprietary blend of protein from non-GMO soy, pea and rice, OmniSeafood products are free from trans-fat and cholesterol, hormones, artificial colours, MSGs, added antibiotics or preservatives.

With this great collaboration, it's modernised and taken that one step further as it's far more sustainable for our planet and you too!  

Chef: Emma Chung, Chef from the award-winning Asian & Oriental cookery school - School of Wok

Dish: Bangin’ Burger with Crispy Aubergine Rings

Featured Product: JACK & BRY Jackfruit Burger Patty

The tastiest and meatiest Bangin’ Burger recipe with Asian-inspired spiciness, brought to you by JACK & BRY with their ‘Great Taste Award winning Jackfruit Burger Patty’. One of the hottest trends within plant-based right now are Asian-inspired burgers. We've the perfect recipe for spicy pickle and sauce, along with the crispy texture of fried aubergines atop the award-winning Jackfruit Burger Patty. It's a stacked burger so be ready to set your tastebuds alight, while behind the scenes there's zero waste and sustainably grown jackfruit for those all-round good vibes......You won’t be sharing this bad boy.

Presented By: JACK & BRY’s Tik Tok Team

Dish: Meatless Farm Plant-Based Pulled Pork Arepa, pickled red onion, 'feta' style vegan cheese, avocado crema

Featured Product: Meatless Farm Plant-Based Pulled Pork

Meatless Farm’s awesome new Plant-Based Pulled Pork, served up in a freshly made Venezuelan Arepa with pickles, whipped avocado and crumbled Greek White courtesy of Violife.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

Dish: Keema Cottage Pie 

Featured Product: OZO™ Plant-based Mince

The UK’s love affair with Indian cuisine is well established, albeit with our tikka masala and madras ‘curries’ which never actually existed in India, but as the world becomes more globalised we see interest piqued in the regional differences of this huge country, particularly around discovery of traditional foods and techniques. In contrast to this strive for authenticity, fusion food – dishes resulting from the combination of two or more cultural cuisines – is a major trend and this ‘no rules’ approach to culinary creation allows for exciting mash-ups of formats, flavours and techniques from around the world.
 
Our OZO™ ground mince based Keema Cottage Pie is a take on the classic yet comforting British cottage pie, fused with the warming, balanced spices of an Indian keema.

Chef: Aaron Dixon, Head of Culinary at Moy Park

Dish: Meatless Farm Plant-Based Chicken Breast, chimichurri with 'plancha' potatoes 

Featured Product: Meatless Farm Plant-Based Chicken Breast

Take a peek at our latest M*** F*** innovation. Our NEW Plant-Based Chicken Breast is made using peas protein and totally vegan. We’re serving it up with super crispy plancha potatoes and a zingy, herby chimichurri.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm 

Dish: Egg free meringue

Product Featured: OGGS® Aquafaba

With egg allergies on the rise and more and more people turning to a plant-based diet, OGGS® introduces the UK's first liquid egg alternative, so you can have your cake and eat it too. Enjoy the classics, from meringue to mousses, cakes to cocktails... all by making one simple swap. Join the OGGS® live demonstration, where they'll be whipping up a fool proof EGG-FREE meringue, showing you just how easy it is to recreate your favourite bakes by choosing an option that's kinder for the planet, without compromising on taste. Learn how to use OGGS® Aquafaba for your everyday bakes!

Chef: Lucy Joseph, Lead Recipe Designer, OGGS

Dish: Raw Chocolate Tart

The Raw Chocolate Tart is the most popular dessert on Farmacy’s menu – and with good reason!  The dish is composed of layers of decadent creamy chocolate and dates on a seeded crunchy base, alongside caramelised quinoa and then topped with our special raspberry sauce .. yum!!

Like all dishes at Farmacy, this dessert contains no refined sugars.  It’s also entirely gluten-free.

Presented By: Chef Adriel Merino, Farmacy

Dish: Meatless Farm Plant-Based Pulled Pork Arepa, pickled red onion, 'feta' style vegan cheese, avocado crema

Featured Product: Meatless Farm Plant-Based Pulled Pork

Meatless Farm’s awesome new Plant-Based Pulled Pork, served up in a freshly made Venezuelan Arepa with pickles, whipped avocado and crumbled Greek White courtesy of Violife.

Chef: Ben Davy, Culinary Development Chef at Meatless Farm