Event caterer Jackson Gilmour has unveiled a new plant-based menu with natural ingredients, flavour combinations and textures suitable for corporate events, parties and weddings.
The menu is the creation of executive chef Joyce O’Hagan who believes that vegan guests are often short-changed at big events.
O’Hagan was inspired to explore more plant-based dishes when she was approached by a film director to cater a vegan summer lunch ahead of this year’s Cannes Film Festival.
Jackson Gilmour’s development team undertook research talking to vegan guests and clients, investigating new vegan products and ingredients and attending the Natural & Organic Products Europe Trade Show.
The team found that younger private clients are more likely to be curious enough to experiment with this new range of dishes but thinks that CSR pressures like climate change, sustainability and carbon consumption may also nudge more corporate clients in a vegan direction.