May is the ideal time to profile seasonal British produce such as asparagus and mushrooms – always popular ingredients with vegetarians and non-vegetarians alike. It’s also the start of the BBQ season, and with so many delicious alternatives to meat now available in most supermarkets, lovers of vegetarian food no longer have to miss out on the traditional burnt burger and hotdog experience! Alongside corn on the cob, vegetable or fruit kebabs, a vegetarian BBQ has something for everyone whilst avoiding the perils of undercooked meat!

The Vegetarian Society can provide background information for your feature and also offers free use of the latest recipes and food photography developed by expert home economists. If you wish to utilise this service, please contact Kerry Bennett on, 0161 925 2012, email kerry@vegsoc.org

Notes for editors

• For more information about National Vegetarian Week, recipes and jpegs, please contact Kerry Bennett on 0161 925 2012, 07973 108 165, kerry@vegsoc.org or visit www.vegsoc.org/nvw

• 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
For the latest Vegetarian Society press releases visit www.vegsoc.org
The Vegetarian Society
Direct line - 0161 925 2012
Fax 0161 926 9182
Registered Charity: 259358

back to press release list

back to National Vegetarian Week press index