The Castle Hotel in Windsor has announced it will extend its vegan menu options to the MICE market to fulfil the demand from event planners looking to provide healthier mealtime alternatives to delegates.
The vegan menu, which was created in collaboration with vegan consultant Alison Knight and head chef Suraj Lokhande, was initially launched as part of the hotel’s Veganuary campaign, but will now become a permanent fixture of events packages.
It includes a variety of plant-based dishes such as beetroot tartare, cauliflower steak and butterbean cassoulet. The pudding list features dark chocolate and orange cake and apple and rhubarb crumble.
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Knight is a former deputy leader of Windsor & Maidenhead Council, where she also held the sustainability portfolio. She is also passionate about animal welfare and reducing her impact on the environment.
Sam Goss, general manager of The Castle Hotel Windsor, explains: “We launched the Veganuary menu last month offering delicious gourmet dishes which appeal to a Vegan or conscious diner. It was designed to be good for the planet and our health. The feedback we received on the menu was phenomenal and we decided to continue the theme by offering these menu options to meeting and event enquiries.
“We have certainly seen a trend towards team wellbeing and sustainability from meeting organisers and if we can help companies to further fulfil their own corporate and social responsibility, then it is overall much better for the planet and our carbon footprint.’’
The Castle Hotel Windsor offers a wide variety of meeting rooms and boardrooms, each decorated with period details – with 10 rooms in total, including the Balmoral and Sandringham Suites, The Castle Hotel offers a variety of event spaces to suit all manner of occasions. The opulent Windsor Suite holds up to 400 guests, whilst at the other end of the scale, the boardrooms hold eight to 14 guests.