I'm a certified high-impact vegan hospitality consultant.
Find me here: https://www.veganhospitality.com/consultants
I aim to build trusting partnerships with food and hospitality establishments across the North-West UK.
My mission is to positively impact my community by helping establishments get more customers, generate higher revenue, become more inclusive and help save the planet, one vegan meal at a time.
I never thought I'd become vegan. It wasn't until 2018 I made the connection between where the food on my plate came from and the processes for it to get there. Through self-education, slowly cutting animal-based products out of my diet and the help of my partner Catie, I've been vegan since 2019. I haven't missed meat one bit because tasty plant-based alternatives help fill any potential craving.
Since turning vegan, the options available to me at restaurants became limited. I've always enjoyed dining out and exploring fresh and creative dishes I wouldn't normally eat at home. Even though some establishments are doing fantastic things with vegan food, there's still some way to go. That's why myself and Catie set up Viridis Vita to act as a catalyst for positive change in our community.
When I'm not thinking of the possibilities of vegan food for the future, I'll either be at the Man City game, listening to experimental hip hop or planning my next vegan-friendly European weekend break.
I look forward to supporting restaurants and hospitality establishments that are forward-thinking, committed to first-rate customer service, and ready to see 5-star reviews on their vegan-friendly offerings.
If you're a hospitality business and would like assistance in your plant-based/vegan offerings, please contact me at email@example.com. I'll be more than happy to talk through my strategies for successfully tapping into this market.
I have always had an interest in nature, biology, ecology, conservation, and food. It took me a long time to make the connection between diet and the environment, but after turning vegan in 2017 I have never looked back.
I am an inventive and creative cook and am always looking for the next culinary challenge, whether that's creating a vegan Babka, experimenting with tofu or creating new flavours and textures with versatile seitan. I believe that anything can be made vegan without sacrificing on taste or texture. In fact, I have found that a vegan diet has allowed me to be more creative, to enjoy food even more than before and to really enjoy cooking everyday from scratch. It is rare that we cook the same meal twice - not because we wouldn't have it again - but because there's just so many amazing vegan creations to be made and experienced.
I work full time as an ecological consultant and want to bring my consultancy experience, culinary knowledge and passion for veganism together. This is how our passion project Viridis Vita - Vegan Hospitality Consulting was born.