Aramark Northern Europe has added a number of new plant-based dishes to its menus, in celebration of Veganuary.

The new range, created in collaboration with Paul Gayler MBE, will provide greater variety, choice and access to healthier menu options in workplaces, hospital cafés and college and university dining halls across Ireland and the UK.

In response to the growing demand for plant-forward menus, the company recently launched its first dedicated plant-forward dining concept, Plant Market

Plant Market’s menu aims to put a healthy spin on popular dishes while emphasising vegetables, fruits and whole grains.

The new menu options include Bad Boy Bondas, Bombay pickle, beet raita; mac & cheeseburger, truffle aioli, wild mushrooms, parmesan seasoned crinkle cut fries; Syrian eggplant wrap (Sabich Wrap); zhug relish to accompany a sabich sandwich wrap; hot and sour aubergine and mushroom clay pot with basil and jasmine rice; and North African spiced cauliflower, sweet potato and kale pie with lentil dirty rice pilau.

Paul Gayler MBE added: “Demand for plant-forward options continues to grow and the increased participation in initiatives like Veganuary really highlights how consumer demand is evolving. Vegan and vegetarian options are seeing incredible growth, and it’s really exciting to see how this is shaping consumer demand.”

Derek Reilly, Culinary Director at Aramark Northern Europe, said: “As consumers continue to embrace plant-forward eating, we’ve stepped up to the plate and expanded our menu selections in collaboration with Paul Gayler MBE. We want to ensure we’re consistently providing choices that meet individual lifestyle and dietary preferences. Our culinary teams have worked tirelessly to design menu options that are not only on-trend, but full of variety and complementary flavours.”

Shane Flynn, Managing Director, Food Services and Facilities Management, Ireland, explained: “As part of our broad and ongoing commitment to health, wellness and sustainability, we continue to work towards offering more plant-forward menu options and alternate protein sources, which provide important health benefits to consumers, while minimising our environmental impact.”

“We continually strive to offer diverse menus that appeal to everyone, no matter their lifestyle or dietary preferences. With a focus on quality, health, convenience and personalisation, the new menu options that we are introducing offer something for everyone” continued Shane.

Share This