While some chefs may not be overly excited at the prospect of vegetarian food, many might sneer at the prosepct of gourmet vegan food.
But spare a thought for Paul Russell, lecturer in hospitality and culinary arts management at University College Birmingham, who just won the Vegan Catering Challenge at the West Midlands Vegan Festival in Wolverhampton for his menu of soupe of pistou with a potato ravioli crisp fried baby artichokes in a poppy seed coating served on a pea and roasted red pepper risotto with a cashew aioli dark chocolate truffle cake with cherries
Yammy!
(pic credit www.flavourphotos.com)
