TUCO Magazine: An Organic Approach

We are delighted to be featured in The University Caterers Organisation January issue, following a telephone interview with General Manager Chris Pope.

Chris talks about our approach to the new concept of plant-based and vegan food, through listening to feedback from all of our customer groups. From students to conference executives, we found there was indeed an appetite for more of this type of catering.

Our chefs have worked very hard in the interim to learn more about vegan and vegetarian cooking and how we can incorporate these choices into our menus. In cafeteria, we have made these dishes the focal point of the hot plate, which immediately upgrades the importance of them and has encouraged the chefs to make them more colourful and appealing. The reaction from students, staff and guests has been excellent, with many people who would usually go for the meat option, giving the plant-based meals a try – and loving them!

Our events menus have been updated too, with many more vegan options from refreshments to fine dining.

Read the full article here.

With thanks to Morag Wilson (TUCO)

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