CATERING FOR ALL
Louisa Daley chats to Daniel Broughton , brand development chef at Searcys , Adam Simpson , director of marketing at etc . venues , and Narmeen Kamran , event director at Desert Island Events , to understand the popularity and importance of serving vegan dishes at events
n a recent Conference News survey , we found that 88 % of eventprofs think that food is an important aspect when attending events . Therefore , it ’ s vital to get it right , which means we must cater for all delegates and begin to offer not only vegan options , but also vegan menus .
To gain a perspective that will resonate with everyone in the industry , we spoke to Daniel Broughton , brand development chef at Searcys , Adam Simpson , director of marketing at etc . venues and Narmeen Kamran , event director at Desert Island Events for their take on vegan food .
Chef POV : taste and flavour
“ Over the past few years , veganism has exploded , it is no longer a trend , it has become a lifestyle ,” says Broughton . To adapt to this lifestyle , Searcy ’ s created a Food
Equilibrium menu ( Food EQ ). “ This menu aims to reduce the use of meat and fish , while representing a healthy , balanced diet , without sacrificing flavour ,” he adds .
“ From a chef perspective , it was important for us to not only cater for all delegates , but to also offer some “ great vegan alternatives which are crafted with the same amount of effort , care and attention as our fish and meat options .
“ Think vegan snacks , vegan buffet food and vegan fine dining . Every delegate should be able to experience all levels of hospitality without having to compromise or miss out ,” Broughton says .
When imagining a vegan dish , some may picture dull , plant-based food . However , Broughton debunks this myth and reveals it ’ s anything
“ By catering for all , you leave a positive impression on your client ’ s guests and your feedback will reflect that .”
Daniel Broughton Adam Simpson Narmeen Kamran
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