The monthly online
magazine for all
catering professionals
Essentially Catering Magazine

Catering news - For this month's news - View magazine »

Veg takes on Meat & Fish in battle of chefs

Veg takes on Meat & Fish in battle of chefs

On 22 May, 12 of London’s top chefs will be battling for the coveted ‘Dish of the Night’ vote in London’s only charity fine dining contest that is open to everyone to attend and where the general public selects their favourite dish

Now in its third year, this annual foodie event has been extended and renamed Meat vs Fish vs Veg to include a new and all important ‘Veg’ category.

Meat vs Fish vs Veg is a one-night-only event held in aid of Hospitality Action. It is sponsored and organised by luxury hospitality recruiter, The Change Group in partnership with Flat Iron Square (London Bridge). The restaurants, chefs involved, organisers and venue all donate their time and ingredients in order to raise as much money as possible for Hospitality Action.

Dishes are judged by attendees to the event who sample the food and vote for their favourite creation.

The decision to include a ‘veg’ category this year reflects the growing interest and preference for vegetable-based dishes, and the number of the capital’s top chefs who now offer specialised vegetable menus.

Four chefs will be taking on the challenge of showcasing some of the capital’s best fine dining vegetarian cuisine. Alyn Williams (Alyn Williams at The Westbury), Jimi Tegerdine (The Gun, London) and Dale Osborne (Bistrot Bagatelle) have already committed to the vegetarian contest.

Jimi Tegerdine from The Gun London said: "We signed up for Team Veg because we wanted a challenge and we’ve decided to make our dish entirely vegan. We strive to offer plenty of choices for those adopting this lifestyle even if it’s just for one meal. Many people are consuming less meat and dairy for mind, body and environment. We plan to create a dish that captures this spirit but does not compromise on taste. Our dish will also be zero waste.”

Others in this year’s line-up include Joo Won (Galvin at Windows), Adam Handling (The Frog Hoxton), Simon Gregory (Bluebird), Lewis de Haas (La Goccia at Petersham Nurseries) and Joshua Hooper (Bistro Union).

p>Last year’s winner was Zelman Meat’s ‘Dirty Steak’ - made with Scottish sirloin, cooked directly on the coals and served with beef fat mash potato and chimichurri sauce - in an event that raised just under £5000 for Hospitality Action.

Hospitality Action supports people suffering from physical and mental life-changing illnesses and also helps people who are experiencing poverty, domestic violence, addiction, legal or financial difficulty and bereavement.

Visit to book tickets for the event. Tickets cost £25 per person and include a meat, fish and veg dish, as well as a free drink.

Your feedback is important to us – please comment any time. Leave feedback »

Previous issues - For latest news & articles view this month's magazine »

Inside this issue

Sign up for more

Sign up today and get Essentially
Catering Magazine delivered every
month to your inbox.

You’ll also get:

  • Weekly news updates
  • Exclusive catering product offers
Sign up »
Advertisement BB Foodservice
Follow Essentially Catering Magazine on Twitter

Essentially Catering @MagazineEC 19 MAY

RT @ChefGruel: When the shutdown ends, I’m inviting everyone who retweets this to my chicken concept Two Birds. Double birds on me. https:/…

Essentially Catering @MagazineEC 28 APR

NEWS!! After 13 years EC magazine is closing on the 30th April, it’s a decision from the top, nothing to do with CO…

Follow Essentially Catering Magazine on Facebook

Article Archive

Mental Health

Christmas may be heralded as a time for customers to be jolly and let their hair down, but the extra pressure on hospitality workers can take its toll. This year has witnessed an unprecedented amount of media attention being given to mental health. Read more >


Back in the day, the availability of cocktails out of home was very much limited to eponymous bars where your drinks were served by expert mixologists with a flair for spinning and twirling bottles as they created their offer. Read more >

View previous articles > 191
Advertisement Cooking oil offer