Previous slide Next slide Carousel slide Pause slide movement Resume slide movement
use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menu open menu
Click to read more about this recipe
Includes

Subscribe to our newsletter and stay up to date

  • Keep up with the latest and greatest plant-based recipes
  • Get more inspiration on how you can create plant-based and profitable menus

Popup Image
SIGN UP NOW
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Chocolatemousse

The Plant Dispatch Spring Edition

Back to overview

Want to know more about plant-based eating & simple swaps?


DOWNLOAD THE EBOOK FOR FREE

By pressing ‘Submit’ below, you agree to us processing your personal data solely for the purpose of marketing communications.

Please tick the box to receive exciting news, offers and competitions by email, SMS and online advertising about Flora Professional and its other Flora Food Group brands. Click here to see the list of Flora Food Group brands.

 

For details on how we hold and process your data, please see our Privacy Policy.

The freshness of Spring is right around the corner and the Easter long weekend marks the start of Spring in the UK, which is an eagerly anticipated dining out occasion. A more inclusive menu brings in more business, and this is where Flora Professional can help. Read the latest issue of The Plant Dispatch to get our best plant-based recipe inspiration and industry news.

 

We also spoke to Alexis Gauthier, the chef behind the SoHo restaurant Gauthier. Alexis curated a plant-forward menu well before it became trendy. His journey to remove animals and their counterparts from his menus hasn’t been simple, but it has been extremely rewarding.

Download our new Insight paper 'The Plant Dispatch Spring Edition' here to read the full interview with Alexis Gauthier and learn how he translated his knowledge of French gastronomy and classical cooking into the pioneering world of plant-based.

DOWNLOAD THE EBOOK FOR FREE