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Press
Releases |
| March
2006
National
Vegetarian Week – 22-28
May 2006 – To kick start our forthcoming National Vegetarian Week (22-28 May), The Vegetarian Society is pleased to announce the launch of a series of delicious veggie dishes – each with a regional flavour. From Liverpool, we have veggie Scouse - a delicious, hearty, stew - traditionally eaten in the 19th century by sailors in the Merseyside region. From Northumbria and Lincolnshire, we have our very own version of ‘steak’ n’ ale pie, (or for East London veggies, pie’n’mash). Wales is represented too, with a leek and Caerphilly cheese crumble. Plus, we have a not so ‘offal’ veggie Scottish haggis and a tasty take on the traditional Yorkshire pud. All of the dishes were devised by The Vegetarian Society’s Cordon Vert Culinary Institute, which specialises in vegetarian dining courses for both the novice and professional. The recipes are easy to follow and contain a host of delicious ingredients. Thanks to our regional twist, we hope to target the whole of the UK and remind everyone (non-vegetarians too) that a veggie diet is both versatile and convenient. Notes for editors
• Outside office hours The Vegetarian Society Press Office can be contacted on 07973 108 165. Alternatively visit the website for lots more information at www.vegsoc.org/nvw • For more information about Quorn please contact Sabrina Lynch at Revolver Communications on 020 7107 2720 or Sabrina.lynch@revolvercomms.com • The Vegetarian Society defines a vegetarian as a person who eats no meat, poultry, game, fish, shellfish or crustacea. Vegetarians also avoid the by-products of slaughter such as gelatine or animal rennet in cheese. The Society only approves products containing eggs when they are free-range. Press
Officer press@vegsoc.org
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