The year of the vegan “We’re all going vegan on January 1st,” jokes Irish Times restaurant critic Catherine Cleary, picking up on the widely forecasted trend for an increasing interest in veganism and vegetarian diets.
Some of those predicting the surge of veganism are a case of “well, they would say that, wouldn’t they?
Some, such as Bombay Pantry, has their own own vegan menu, proving there is more to Indian food than chicken tikka masala.
Restaurant consultant of Host & Company Tim Magee also predicts “We will see more seafood restaurants, more vegetarian and vegan restaurants”.
He mentions America Village Apothecary in Galway, which makes wonderful tinctures and syrups from locally foraged plants, fruits and barks, and plans to open a physical apothecary retail space and tasting room in early 2018.
While there is an increase in vegetarian and vegan eating, Cleary says Bord Bia figures show a slight decrease in vegetable sales, and meat consumption rising in line with the economic up-turn.
In 2017 Kai applied for the UK Sustainable Restaurant Association awards, and were awarded three stars (following the footsteps of Loam restaurant, also in Galway).
As well as creating less food waste, the huge project involved everything from weighing their bins, to where they got their fish, fruit and veg, to smaller details.
Starchy vegetables convert to sugar when cooked, and it’s very seasonal to use veg when there are no berries around.” 2.
Waking the food women Jess Murphy of Kai agrees: “It will be the year of the woman in restaurants, especially in light of what’s been happening in the US - it has a knock on effect.