An evening at The Savoy, London

In case you missed it, here is a recap of our evening at The Savoy, London, as featured on our Instagram page.

A very good evening from The Savoy, London.

A special landmark event is taking place tonight to show how eating more plants can help save the planet. Hosted by Women in Advertising Communication in London, a vegan feast on this scale is a first for The Savoy, and we were thrilled to be asked to create and cook this ground breaking organic vegan banquet. We will be celebrating the fantastic diversity of vegan food - which gives us free reign with spices and seeds along with our favourite English roots, fruits and leaves and some foraged delights too.

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Driven by the critical need to move to a more sustainable food system with less meat and dairy in our diet, WACL invited @philipjlymbery CEO of @ciwf to put together a landmark event to remember. Philip’s inspired idea was to create the first ever plant-based banquet at The Savoy in order to start a dialogue with the high profile guests present. The future of protein and the wider implications for animals and people on the planet is on the menu.

As patron of @ciwf, Hugh was thrilled to be asked to deliver the organic feast, supported by Executive Head Chef @gelfalderson and our hugely talented River Cottage chefs who travelled up from HQ to work with the brilliant Savoy kitchen team today.

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Hugh took to the stage just now to delight guests with details of the specially crafted vegan menu and wines, and to share his ethos on the future of our food including his #waronwaste

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The first course of the first vegan banquet to be served in the history of the softly lit, beautiful ballroom of London’s most famous hotel is a River Cottage classic ~ Beetroot hummus with dukka, sourdough and crudities.

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It’s been such a buzz for Executive Head Chef @gelfalderson and his chefs to work alongside the talented team @thesavoylondon. The menu echoes the season and features all of our favourites ~ beetroot, celeriac, radicchio, smoked onions, spices squash, cavolo nero, apple, chilli, walnuts, English red lentils, cauliflower, pumpkin and pears.