News: National Vegetarian Week a Big Success at Sundial Venues
25 May 2012
Last week saw National Vegetarian Week taking place at Sundial Venues. The week is an annual, UK-wide campaign designed to promote the benefits of a meat-free diet and was marked by a series of gourmet taste treats at each of the three UK conference hotels owned and managed by Sundial Group.
Sundial Group managing director, Tim Chudley said, "At Sundial Venues, special dietary requirements such as vegetarianism and veganism are fully catered for all year round but we felt it was important to participate in National Vegetarian Week to introduce more of our guests to our meat free meal options. Every vegetarian dish we serve has been accredited by the Vegetarian Society. This accreditation states that the procedures and practices we use in the preparation and cooking of a meal adheres to the high standards set by the Society, and confirms that these practices are adopted across all of the meat-free options available from Sundial Venues."
Headed by Chef of the Year Lee Gaskin, Sundial's flagship Northamptonshire meeting venue, along with Sundial's Surrey meeting venue, Barnett Hill and Warwickshire conference hotel, Woodside provide vegetarian, vegan, halal and glucose-free options for all guests.
Sundial also endeavours to keep their menus seasonal and appropriate for all clientele. In keeping menus flexible, this gives kitchen staff across the Surrey and Midlands meeting venues the capacity to accommodate any dietary requirement with little notice. The ingredients used in many of Sundial's recipes are sourced locally where possible, helping to reduce the amount of harmful additives and ensure that the food does not come into contact with any meat or fish, like it could when coming from an unseen warehouse in another country. As well as adhering to dietary requirements, this also guarantees that food is fresh- sourcing local food means the time it takes to go from field to kitchen is dramatically reduced, ensuring flavoursome dishes from starter to dessert.
Many of those who adopt vegetarianism as a lifestyle choice are also conscious of the ‘green' factor which has become an important aspect of choosing menus. In using locally sourced products, less chemicals and factories are used, and the shorter transport times help to reduce the carbon footprint of Sundial venues. Each country house meeting venue also practices the responsible disposal of food waste, making compost wherever necessary and recycling the packaging the food is delivered in.