For the third part in our sustainable gastronomy series, we’re visiting a local landmark, the Mount Lavinia Hotel, famed for its vegan buffets on Poya days.
Ralf Vogt, Director of Operations – Food & Beverage, explains why cooking vegan is of growing importance for F&B outlets and cooks up a delicious dish en papillote.
In support of UN Sustainable Gastronomy Day on 18 June 2019, Hospitality Insider partnered with Executive Chefs who created their own exquisite dishes on a sustainable theme. In Part 1 of the series, Chef Meththa from Mövenpick Colombo talked about the importance of minimizing food waste. In Part 2, Chef Kennedy at Jetwing Blue made the most of local produce. Here in Part 3, Chef Ralf rounds off our series with his views on sustainable vegan cuisine.
Going vegan was one of Hospitality Insider’s hotel trends for 2019, click here to discover the others.