The Eastside Rooms has announced that it is launching a new plant-first approach to its sourcing, preparation and menu design.
The new approach will be executed by executive head chef Steve Unwin, and aims to reflect the growing trend in event organisers looking to offer more ethical and environmentally conscious menu options.
The venue will be offering plant-based dishes in addition to sustainably and ethically sourced meat and fish, along with food service that has been designed to ensure a ‘more inclusive eating environment’ for delegates.
Steve Unwin said: “There is a genuine movement towards plant-first eating amongst both event organisers and their delegates. As more and more people understand the issues around food, food sourcing and the environment, they are asking questions of the venues and businesses where they eat; as an ethically strong business, this is something we are looking to take a lead on.
“Plant-first isn’t about banning meat and fish, it’s about offering plant-first options as viable dishes in their own right. It’s also about inclusivity; events are places where people come to meet and form relationships, and food is a great way to do this.
“We don’t want to isolate a growing proportion of our delegation because of the food choices they have chosen to make, and we certainly don’t want them to have a lesser taste experience either.”
