After recently coming back from the vegetarian kingdom of India to a world where beef is horse and horse is beef, I’m tempted by the herbivore’s life. And reading the foodie news this week, it seems I’m not the only one. This week’s Foodie Friday takes a look at whether suspicious sausages and baffling beef have affected conversions to vegetarianism. And we look to the rest of the world and their vegetarian ways, from the very vegetarian India, to confusions over whether pork is a meat in China.
This week, The Guardian reported that Quorn, the UK’s biggest vegetarian ready meal brand, has seen a rise in its sales since the horsemeat scandal which, in case you missed it, dominated every single newspaper and headline for what felt like about 87 years. Other vegetarian brands have seen 30% sales rises and huge demands for non-meat products as more people are now keen for the greens.
If vegetarian food was a country of people, India would be their king. Quite simply a vegetarian haven, India arguably offers the most diverse and exciting range of vegetarian foods in the world. It is no wonder, then, that fast-food powerhouses with branches in India have extensive vegetarian options on their Indian menus. This week, we discovered that Subway has taken this one step further by opening a completely all-veg outlet in Ahmedabad.
Over in meat-enamoured Russia, a bold Korean-influenced vegetarian chain has opened its doors with the claim that they do not cook “anything with a face” (fish do not count). The restaurant, Retseptor, specialises in pescatarian options for diners, aiming to tempt locals away from their beloved beef borsch and stroganoff, and over to the face-less feasts of fish and veg.
In China, if you order vegetable noodles, you may get noodles with beef. If you say you’re a vegetarian, the waiter brings you pork. This is what Frederika Whitehead discovered during a tour around Asia in search of vegetarian cuisine. Vegetarianism simply doesn’t seem to exist. Navigating around the meat in street food stalls in Shanghai, Whitehead finally finds some vegetarian delights. One such interesting veg dish is qingcai baozi, a steamed bun with a bok choi, mushroom and tofu filling. If you’re going on a trip to China and you’re not a carnivore, then watch out for some tofu that is marinated in pig’s blood, and check which eggs you’re picking up, as some are fertilised boiled eggs with foetuses inside…
Lily Cooper has been causing a stir amongst animal rights activists and vegetarians alike after announcing that she would be slaughtering a pig for a Twitter follower in aid of Comic Relief. In a unique event for Red Nose Day, Cooper is giving twitter followers the chance to donate money and then be picked at random to have a pig named after them, and then slaughtered or spared for them depending on their dietary preferences.
Pig activities have been wreaking further havoc where it was discovered a primary school in Suffolk was having children look after pigs before they were sent to the butcher. The school has received hundreds of emails protesting against this meat lesson for children, with the school responding that it had “100% support from parents.” Given that my Mum told me that we only ate animals that were already dead when, at the age of 6, it dawned on me that the piggies snuffling around in the fields were possibly being killed to be put on my dinner plate, I imagine this school lesson could be enough to make any child go veggie.
Sauce is proud to introduce the Great Northern Hotel which is re-opening its doors after 12 years to the public this April. Fully restored to its former glory, Great Northern Hotel occupies a prime position between St Pancras International and King’s Cross stations, the busiest rail transport hub in Europe. The privately owned Grade II listed building has been thoughtfully restored by owner-operator Jeremy Robson of Ram. The signature dome of the new Western Concourse at St Pancras International and King’s Cross station is designed to fit the crescent shape of the hotel itself and is also just 18 metres away from the main Eurostar entrance to St Pancras International.
Originally designed by architect Lewis Cubitt, the Great Northern Hotel opened in 1854 as the first of the new generation of Victorian railway hotels. Reflecting its architectural heritage, the 91-bedroom hotel has been sensitively refurbished and its interior design exudes a timeless elegance with a hint of modernity. The intention has been to evoke the romance of rail travel from a bygone age and to preserve a sense of history and style. David Archer and Julie Ann Humphryes, co-founders of Archer Humphryes Architects (Hakkasan, Sans Souci Hotel Vienna), were commissioned to execute the concept and interior design of the hotel. The hotel houses a destination restaurant, Plum + Spilt Milk and the glamorous GNH Bar.