Going vegan at VegFest Scotland

Scottish Exhibition and Conference Centre

Wednesday 16 December 2015

Europe’s premier vegan festival, VegFest, arrived in Scotland on December 5th and 6th at The Scottish Exhibition and Conference Centre (SECC).

With over 10,000 attendees welcomed over two days, Levy Restaurants UK, the official catering partner of the SECC focussed its operation to create new vegan menus and items from ‘grab and go’ bites to a more formal fully Vegan Restaurant.

Under the supervision of Brendan O’Connor, Executive Chef at The SECC, a fully Vegan Restaurant was created featuring produce drawn from Scotland’s famous larder. Menu items included a mushroom and chestnut tart with cranberry jus and roast potatoes and a vegan shepherd’s pie with roast parsnips.

Brendan O’Connor, executive chef at The SECC, comments: “It was a real privilege to welcome VegFest Scotland to The SECC. The opportunity to transform one of our facilities into a fully Vegan restaurant provided us with the platform to showcase and celebrate just how diverse vegan cuisine can be. We love events like this as they allow us to devise new menus and innovations – we are really looking forward to more exciting and inventive events like this in the future.”

Alan Lee, on behalf of VegFest, said: “We were very grateful that the SECC and Levy Restaurants UK put plenty of thought into their vegan menu which provided a lovely balance of food for our visitors.”

Levy Restaurants UK is the onsite catering partner of The SECC and delivers world class catering services for the diverse range of conferences, concerts, exhibitions and events taking place at the SECC and The SSE Hydro.