Veggie on the rise…

heritage carrots(9)

We’ve seen that there has been a growing trend towards healthier diets and meat free eating and here at Opus we have seen the shift in tastes first hand. Following the demand for more veg, we are now offering a bespoke vegetarian menu at our Restaurant over lunch and dinner.
Recent research by the Vegetarian Society has expressed how almost three in ten people have reduced their meat intake in the last year. 58% of people expressed this change in eating habits was for health reasons with other motives being concerns for environment, animal welfare, food safety and money saving.
Our vegetarian menu includes gluten free and vegan dishes and as with our A La Carte and Market Menu, which changes seasonally. Our commitment to sourcing this way showcases the freshest British produce from our long-standing suppliers, Carroll’s Heritage Potatoes in Northumberland and Worcester Produce in the Vale of Evesham.
Our chefs have experience of working with high quality vegetables and are able to create some beautiful dishes highlighting the flavours, textures and colours of vegetables. The current menu displays delicious dishes such as Assiette of beetroot, Roasted butternut squash tortellini, Porcini mushroom risotto and Celeriac, red onion and feta pithivier.20160113_132455
Keep updated on our website for the next vegetarian menu!
Why not join us on Friday 11th March for our Potato Source Dinner with Carroll’s Heritage Potatoes in Northumberland or on Friday August 19th for our Vegetable Source Dinner with Worcester Produce.

Food Made Good Good Food Guide Two AA Rosettes Michelin