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KITLIVING

Power to the plants

A plant-based food has made it onto the

menu of London's Michelin-starred pub

The Harwood Arms. The award-winning

eatery known for its focus on British

food and game is using THIS plantbased bacon to mimic the taste, texture

and appearance of meat, in its first-ever

creation of a meat-free alternative to its

famous scotch egg dish. The meat-free

Glamorgan Scotch egg (£5.50) features a

mixture of herbs, leeks, cheese and THIS

plant-based bacon to create a savoury

and meaty taste. The partnership follows

the increased demand for meat-free

options from diners as an estimated 8

million Brits are eating more plant-based

food now than ever before, while the

global meat substitute market is expected

to reach $17.5bn by 2027 largely due to

Covid-19. Andy Shovel, Co-Founder of

THIS, said: "This collaboration represents

a major step forward in plant-based food

innovation where products are now so

realistic, they are welcomed into the world

of fine dining."

www.harwoodarms.com

Early doors

A gastropub in the Midlands will start

serving breakfasts in a bid to attract more

customers. House of Darwin, in Derby,

was granted an extension to their opening

hours back in August. When lockdown

restrictions are lifted, the pub will open

from 9am until closing, seven days a week

to cater for breakfast. Dishes will include

eggs benedict, granola with yoghurt and

honey, and a full English breakfast. A

takeaway service will also be available.

The owner, Easton Andrea, says that

the decision has been made as the pub

looks to boost revenue following a difficult

year for the hospitality industry and hopes

that the move will help protect jobs. "If

people are on their way to work, they can

pop into House of Darwin for a coffee

and croissant or a bacon sandwich," he

added, "it will be breakfast - but with a

sophisticated, House of Darwin twist."

www.houseofdarwin.co.uk

Stay home, eat out

A nationwide feast-box delivery service is

going from strength to strength and adding

more fine restaurants to its gourmet menu

line up. Dishpatch brings together the UK's

best independent food and drink suppliers

delivering restaurant-quality meal kits and

produce to your door. It works directly

with independent suppliers and chefs, so

every order supports a network of British

producers. Tom Trubshaw of restaurant

Andrew Edmunds says, "With so much

uncertainty around what restrictions might

be in place from one week - and even one

day - to the next, Dishpatch means we

can take our food into people's homes if

they can't come to us."

Menus from Dishpatch: Andrew Edmunds (top) and Ferang.

continued over

FOOD

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