Vegan extravaganza courtesy of Harrison

Our Company Executive Chef Mark Stower has got used to being offered as a charitable donation – you can imagine how tempting it would be to have a stunning dinner for 12 cooked by a chef of Mark’s calibre, especially if you were donating to a worthwhile cause in the process!

The usual pattern is that Mark and the lucky recipient will set a date, then Mark works up a menu which they will approve ahead of time – knowing that they can relax and enjoy the decadence of the evening without any of the hassle of cooking. But the most recent occurrence of this activity created quite a challenge: several of the winner’s guests on the evening were Vegan, and as such the menu had to be suitable for all those who would be present.

For those who aren’t fully clued up – and I have to admit I wasn’t – the Vegan lifestyle was created in the 1940s with a view to removing the use of animal products from food or clothing. Essentially, the culinary rules are vegetarian but aim to prohibit the use of all animal products, including seafood, fish, poultry, dairy products, eggs – even honey. So you can imagine how a classically-trained chef would find these rules a little restrictive.

However, what is so impressive about Mark’s range of skills is that he can draw on professional influences from all over the globe. Before joining Harrison Mark was Executive Head Chef for the Industrial Bank of Japan and Nomura, and as such became proficient at Japanese and other East Asian cooking – much of which, being influenced by Buddhist, Hindu and Sikh religious teachings, follows rules which are comparable to Veganism – so it soon became clear that this was the route to take. Mark’s menu therefore went as follows:

Asparagus on Wild Mushroom Stuffed Artichoke with Roasted Beetroot and Balsamic Dressing

Tempura of Courgette Flower with Tomato and Spring Onion Salad

Indonesian Caramelised Coconut Milk, Chick Pea and Squash Curry with Coriander Oil

Sticky Rice with Black Sesame Seeds

Roasted Fruits with Star Anise

Cheeseboard with Chutneys and Breads or Houmous with Red Pepper Coulis

Coffee and Chocolates

When I read it, my immediate thought was not ‘where’s the meat?’ but ‘I want to try all of that!’ and I’m delighted to say the recipients were equally thrilled – in fact they thought the meal better than that which they had enjoyed at New York’s leading Vegan restaurant (one of the top 3 in the US – the true home of Veganism). It’s exciting to know that a chef of such diverse talents is influencing every menu we create, whether it’s for a small primary school, a leading independent school or a business.