Swedish award-winning plant-based brand Oumph! is now available at popular family destination, the LEGOLAND® Windsor Resort, located in Berkshire, 25 miles west of London.
Pulled Oumph! and The Oumph! Burger, which was recently awarded Best Vegan Burger 2020, are offered as plant-based options in a selection of dishes in The Tournament Tavern, set within the LEGOLAND Castle Hotel, and Bricks Restaurant, which is located in the LEGOLAND Resort Hotel.
“We pride ourselves on offering our guests a diverse menu selection. There is a growing appetite for a variety of vegetarian and vegan menu options so we are delighted to be working with Oumph! to add another fantastic choice to our Hotel menus”, says Chris Ireland, Commercial and Hotel Director at the LEGOLAND Windsor Resort.
Nick Jacobs, Head of Sales for Oumph! in the UK, comments:
“We’re pleased to see that a family focused establishment like Legoland have chosen Oumph! to add value to their menu. This will be very welcome for the ever-increasing number of Oumph! fans among vegetarians, vegans, flexitarians and meat-reducers”.
LEGOLAND® Windsor Resort details and additional info: About LEGOLAND®
2020 has been an indisputably tough year for everyone and nobody knows this better than independent vegan businesses.
And the latest news to back this up?
News broke yesterday of legendary London food hot spot Young Vegans Pie Shop closing in Camden.
Cue a flood of tears.
Young Vegans Pie Shop was the pride of its owners, Carla and Marco.
For anyone who has had the pleasure of meeting these enterprising vegans, Carla and Marco are not just a force of nature when it comes to business but also two of the nicest people on the London vegan scene.
Young Vegans pies were always the star attraction when they appeared at Hackney Downs Vegan Market and their Camden Pie Shop was a magnet for plant-based eaters from all over the planet.
I reached out to Carla to ask for her to clarify exactly why her Pie Shop in Camden Market is closing and she said:
Our Pie Shop in Camden Market was great as it allowed us to learn a lot and grow our brand. But with uncertainty around COVID it makes sense for us to pivot and focus on expanding our online store and to make Young Vegans a household food brand.
As sad as we are for the Young Vegans Pie Shop to disappear, we can celebrate the fact that we can still buy their delicious pies via their online store.
Click here to shop for Young Vegans pies for UK delivery and be sure to follow them on Instagram to stay updated on future plans.
It’s my favourite food no matter how it is served, but I am particularly in love with crisps.
Of course I never called them crisps until I moved to the UK. Growing up in Australia we called crisps chips and what UK people call chips, we called hot chips.
Ha!
Anyway, back on track.
Mr Singh’s is a family-owned company from London. Known for their hot sauce, the company has branched out into crisp production!
At the moment, the crisps from Mr Singh’s are available in three flavours:
Legendary London community kitchen Made in Hackney is set to host an online class teaching you everything you need to know about vegan samosas.
Taking place via Zoom, the class will take place on Saturday July 25, 2020 between 2:00pm and 4:00pm.
The suggested donation for joining the class is £20 but any donation amounts accepted. All funds raised go towards the Made in Hackney community meal service providing free nutritious, tasty meals to households who need them during these challenging times.
Details for the Zoom class to be provided via email (usually the day before the class). Click here to find out how to to register.
Need more details about the event?
Back by popular demand, plant based chef, Sareta Puri, will show you how to make a healthier version of one of India’s popular and famous street food snacks, based on a recipe handed down to her. You’ll also learn how to make two delicious dips: coriander chutney and cucumber raita, as well as a lovely cuppa Chai.
The class will include:
How to make healthier versions of popular Indian street food samosas
Discover how to make a classic Indian dough which can also be used for breads
Making plant based versions of classic Indian dips: coriander chutney and cucumber raita
‘Chai ‘n’ Chat’ about food traditions and culture across India
Recipe handout
All levels of spice preference will be catered for. See below for ingredients and equipment lists
Who is Sareta?
Sareta Puri is a Scottish-Indian plant based chef who learned how to cook as a child from her chef father and has been mainly self-taught since. Sareta became a chef through hosting supper clubs and has expanded her repertoire to include street food, retreat catering and private catering, as well as recipe development and food writing. Sareta is passionate about creating positive experiences through food and teaches for a range of community-based organisations including Made in Hackney, Life After Hummus, and People’s Kitchen.
Ingredients you will need for the class:
Dough
150g plain flour 100ml water 1 tablespoon vegetable oil 0.25 tsp sea salt 0.5 tsp kalonji (Nigella seeds) – optional
Filling
3 medium sized potatoes (approx 300g) 125g frozen peas 1 tablespoon vegetable oil + oil to brush 1 teaspoon cumin seeds 1 teaspoon coriander seeds 1/2 green chilli 1/4 inch ginger (1 teaspoon) 1 teaspoon ground cumin 1 teaspoon garam masala 1/2 teaspoon turmeric 1/2 teaspoon red chilli powder 1/2 teaspoon sea salt 1/4 teaspoon hing (asafoetida)
Raita
50g soya yoghurt 1⁄4 cucumber Handful of fresh coriander (optional) 1 tablespoon lemon juice 1 teaspoon ground cumin 1/4 teaspoon sea salt Coriander
Chutney
1 cup of fresh coriander (stalks and leaves) Half a lemon, juiced 1⁄2 inch ginger 1 green chilli 1/2 teaspoon ground cumin 1/2 teaspoon sea salt
Chai
Black tea bag Plant milk (oat, almond or coconut – not soy as it curdles!) Fresh ginger, cinnamon sticks, cloves, green cardamon pods, black peppercorns (or whatever you can source) Date syrup to sweeten (optional)
Equipment list
Rolling pin 2 large mixing bowls Pestle & mortar (or rolling pin will do) Chopping board Knife 2 pans Baking tray + paper For the coriander chutney: a blender
The above list gives you enough of a head start to make sure you are ready for the class.
Click here for full details of the class and be sure to follow Made in Hackney on Instagram.
This isn’t new information but I thought as I just received a gift box of these gorgeous Yorkshire puddings from Mabel’s, I should give you all a reminder.
If you are not from the UK or haven’t spent much time here, you might just be a little bit confused about Yorkshire puddings.
I can recall when I first came to the UK back in 1998 how completely confused I was by the concept of Yorkshire puddings. They are doughy like cake but you eat them with gravy?!
A lot of vegans have told me just how much they miss eating Yorkshire puddings as traditionally they are made with egg and milk.
Thankfully, Mabel’s have come along with these vegan beauties.
How good do they look?!
My plans for this weekend include a giant roast dinner with Mabel’s Yorkies as the centrepiece, dripping in gravy.
You can order your own vegan Yorkshire puddings from the Mabel’s online store.
During the past two weeks, I have been living in a London hotel room in order to follow the Government mandated self isolation.
I was originally booked into a hotel with a fridge but during my flight back from Mexico, my booking was cancelled. I ended in a room above a pub with no kitchen and no fridge.
And that means takeout food for two weeks.
Here are my top five fast food items I enjoyed during my stay.
