Attitudes towards the consumption of meat have changed. With demand for plant-based dishes on the rise, we think it’s time to get a new butcher.
21.5% of consumers said they cut down on meat during the Covid-19 lockdown1.
Vegans and vegetarians look set to make up a quarter of the British population in 20252.
Many consumers concerned about the environmental, ethical and health impacts of eating meat have chosen to cut down their intake in recent years, leading to a huge increase in people identifying as flexitarian. But just because your customers are cutting back on meat, that doesn’t mean that they no longer like the taste.
The Vegetarian Butcher is here to help foodservice businesses with a range that cooks like meat, tastes like meat and has the text of meat – it’s that simple! With our wide range of meat alternatives, we aim to make quality vegetarian butchery the new standard throughout professional kitchens.
A brief history of The Vegetarian Butcher
With over 10 years’ experience, we like to think we know what we’re talking about when it comes to meat alternatives…
Jaap Korteweg is a 9th generation farmer and founding father of The Vegetarian Butcher. But how does someone, having grown up on a farm among the cows in the Dutch countryside, decide to become a Vegetarian Butcher?
When swine fever and mad cow disease were holding the Netherlands in their grip, Jaap witnessed first-hand the disastrous consequences to livestock.
From that moment on Jaap decided to become a vegetarian. But he missed the taste of animal meat, so decided to commit himself to developing meat substitutes that replicated real meat.
After a three-year search, Jaap developed and found innovative meat substitutes with a spectacular bite and texture. With the help of top chefs, The Vegetarian Butcher range evolved to ensure it delivered the flavours, textures and cooking experiences that you expect from animal meat.
1. Kantar w/e 19.4.20