FRESH VEGAN Issue 2
Issue 2 we travel further afield to Prague, seeing the first traditional Chez Republic vegan restaurant serving traditional home cooked inspired food. Sweden and Ayurveda is in this issue with the most amazing lady creating wonderful food from age old recipes and techniques and incorporating raw into this way of creating healthy natural recipes to enjoy. We have a talented new Vegan Chef from Edinburgh cooking in a traditional hotel restaurant creating monthly vegan fine dining nights, Ryan Walker is inspiring the North! UK’s first fully licensed sustainable Seaweed company from Cornwall talking about how it all started, how they harvest and dry the seaweed that we use to create recipes and how to use seaweed in your diet. We celebrate 70 years of the Vegan Society and how they plan to celebrate, what changes they have seen, and the new surge of interest in veganism. Salads and juices from an Australian company who travel all over UK doing the festivals, and articles on being vegan in Germany and how this is growing in Europe! Street food, for vegans from Scotland to Brighton. We talk to a local organic farmer and shop owner in Cornwall and discuss seasonal local foods and how this is working in the UK without soil association approval. Demuths cookery school is known the world over and we talk to Rachel, the owner and founder about the rise in vegan cooking classes and she shares a seasonal recipe with you. A feature on where to go, eat and sleep in Cornwall and over 30 recipes from our contributors to share with you and more, much, much more….
Issue 2 we travel further afield to Prague, seeing the first traditional Chez Republic vegan restaurant serving traditional home cooked inspired food.
Sweden and Ayurveda is in this issue with the most amazing lady creating wonderful food from age old recipes and techniques and incorporating raw into this way of creating healthy natural recipes to enjoy.
We have a talented new Vegan Chef from Edinburgh cooking in a traditional hotel restaurant creating monthly vegan fine dining nights, Ryan Walker is inspiring the North!
UK’s first fully licensed sustainable Seaweed company from Cornwall talking about how it all started, how they harvest and dry the seaweed that we use to create recipes and how to use seaweed in your diet.
We celebrate 70 years of the Vegan Society and how they plan to celebrate, what changes they have seen, and the new surge of interest in veganism.
Salads and juices from an Australian company who travel all over UK doing the festivals, and articles on being vegan in Germany and how this is growing in Europe!
Street food, for vegans from Scotland to Brighton. We talk to a local organic farmer and shop owner in Cornwall and discuss seasonal local foods and how this is working in the UK without soil association approval.
Demuths cookery school is known the world over and we talk to Rachel, the owner and founder about the rise in vegan cooking classes and she shares a seasonal recipe with you.
A feature on where to go, eat and sleep in Cornwall and over 30 recipes from our contributors to share with you and more, much, much more….
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Wheatberry is a vegetarian-cumvegan-cum-largely<br />
gluten-free<br />
street food venture, based in the<br />
Northeast.<br />
Full of healthy ingredients using<br />
‘Salads, Spreads and Sprouts’<br />
and is the brainchild of Victoria<br />
Turnbull. Fresh Vegan finds out<br />
more...<br />
Hello Victoria can you tell our readers<br />
about your background and how you<br />
went about setting up Wheatberry in<br />
the North East UK<br />
I’ve dipped in and out of catering over<br />
the years (freelance chef, head chef<br />
of a local hotel), doing other things in<br />
between, my last full time job before<br />
I started working as a freelance chef<br />
was for a local advertising agency.<br />
Having been there 8 years I decided<br />
to go back to my first love which was<br />
cooking. That was 9 years ago and I<br />
haven’t looked back since!<br />
I set up Wheatberry as I’ve always<br />
been a massive salad fan! After<br />
being exposed to shops like<br />
Wholefoods on holiday in the USA<br />
and visits to London I spotted a gap<br />
in the market here in the North East.<br />
There really just isn’t anywhere that<br />
specializes in the sort of products we<br />
produce. We get a lot of comments<br />
from customers when we do the food<br />
festivals saying “it’s such a refreshing<br />
change to see vegetables on a food<br />
stall rather than all the burgers and<br />
sausages in buns”! Wheatberry is on<br />
a mission to “Spread vegetable love<br />
across North East England”!<br />
How long have you been doing this<br />
for Victoria?<br />
I had the idea for Wheatberry late<br />
2012 and decided to go for it in<br />
February 2013 launching at the<br />
Bishop Auckland Food Festival at the<br />
end of April 2013 – so quite a quick<br />
turnaround!<br />
Where can people expect to find you<br />
and what times of the year do you do<br />
stalls?<br />
Wheatberry are currently doing a<br />
pop-up in Fenwick Department Store,<br />
Northumberland Street, Newcastle.<br />
We have a fabulous self-serve salad<br />
bar (Wed to Sat) where you can also<br />
try the signature Wheatberry wrap<br />
and a new range of whole juices plus<br />
our own “Grab & Go” refrigerated<br />
cabinet (Mon to Sun), stocked with<br />
boxed salads, whole juices, spreads<br />
and sprouts.<br />
What festivals and markets can we<br />
expect to see you in, in 2014?<br />
There’s lots on the horizon for 2014!<br />
We’re hoping to trade year round<br />
in 2014, doing Farmer’s Markets in<br />
Morpeth, Tynemouth and Newcastle.<br />
Food Festivals in Newcastle, Whitley<br />
Bay, Tynemouth, and the North East<br />
Chilli Fest at Seaton.<br />
We regularly add new events to our<br />
website - please check for further<br />
details<br />
All events are currently to be<br />
confirmed so please check our<br />
website for up-to-date information of<br />
when and where we’ll be!<br />
www.wheatberry.co.uk<br />
It’s a lot of work setting up and doing<br />
these stalls how long do you have to<br />
prepare before each of the markets/<br />
festivals?<br />
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