Harwood Arms debuts scotch egg made with vegan ‘meat’
Gastropub The Harwood Arms in west London has become the UK’s first Michelin-starred restaurant to use vegan ‘meat’ on its menu in a scotch egg.
Having gained a reputation for its venison scotch eggs, the Fulham venue, which focuses on seasonal British ingredients, has added a vegetarian version to its menu made with plant-based ‘bacon’.
Priced at £5.50, the Glamorgan scotch egg is made from a mixture of herbs, leeks and plant-based bacon created by vegan food brand ‘THIS’, which specialises in plant-based alternatives that mimic the taste, texture and appearance of meat.
“The venison scotch eggs at the Harwood Arms have become a much-loved favourite over the years, so we knew that if we were going to offer a vegetarian version, it had to really deliver on taste and texture,” said head chef Sally Abé.
“We spent a great deal of time perfecting the recipe and the addition of THIS has given us just what we were looking for,” she added.
Andy Shovel, co-founder of THIS, said Abé’s decision to use the meat-free bacon on the menu was “a major step forward in plant-based food innovation”.
“Meat alternatives have often been met with skepticism by Michelin-starred restaurants and chefs, so I was quite emotional when The Harwood Arms team told us they wanted to put THIS on their menu.
“Our collaboration represents a major step forward in plant-based food innovation, where products are now so realistic, they are welcomed into the world of fine dining,” he said.
“To get a Michelin star stamp of approval within a year of launching is a real validation for all of the hard work that our team has been putting in and chefs at Sally’s level don’t mess about when it comes to ingredients,” he added.
THIS recently raised £4m following the launch of a Seedrs crowdfunding campaign, including investment from international footballer, Chris Smalling. According to Meticulous Research, the global meat substitute market is expected to be worth US$17.5 billion by 2027.