Skip to main content
Search Results


12th Apr 2021 - 10:37


Meat free pioneer, Quorn has set itself an ambition to tackle climate change by making great tasting food.

Phil Thornborrow, Head of Foodservice at Quorn Professionals, says: “Meat free is high on the agenda at the moment and we have been trailblazing its development for over 40 years. Health and sustainability are driving the conversation and that’s why we’re supporting Public Sector Caterer’s Plant Based Week, that we hope will inspire caterers to create positive changes to build a more sustainable future, one plate at a time.”  

Meat free dishes are no longer on the menu to cater for the minority, whether consumers follow a meat free diet or not, 25% believe it is important that the meals they eat Out of Home do not contain much meat*. 

The Education sector in particular is embracing this more flexible approach to meat consumption, driven by younger generations leading the fight against climate change and rising concerns over childhood obesity. 

“We’re proud sponsors of LACA’s School Chef of the Year competition. Now more than ever before, we believe it is crucial that we help pupils make healthier choices in their habit-forming years. We’re feeding the minds of the future - we want to inspire future generations to eat healthily and establish sustainable eating habits,” adds Phil. 

Earlier this year Quorn also announced a partnership with HIT Training to inspire and empower chefs through the UK’s first plant-based training programme by highlighting just how easy it is to add creative meat-free dishes to menus. 

The eight-month Plant Based training programme is available to chefs at all levels and is being delivered by HIT’s award-winning Chef Academy. The course will feature a module on Quorn to showcase its versatility across different dishes and cuisines, alongside a module on sustainability to highlight the positive role plant-based proteins can have on both the health of the planet and people. 

“We have reached a pivotal moment in climate crisis and it is critical for our planet’s future that we continue to educate the industry and consumers about food and sustainability,” adds Phil. 

“That’s why we’re so passionate about our super protein, mycoprotein. It is nutritious and sustainable like no other protein and has a texture identical to meat. It’s extremely versatile and can be used as both the finished product or as an ingredient, opening up a huge potential for chefs across all foodservice channels to use it to create delicious and sustainable choices for their menus.” 

* CGA BrandTrack 2020. Sample size 4987 

Quorn Fillet


Kati Roll


Check out Quorn’s Food For Our Future video that explains why mycoprotein is such an important protein for the future of our planet. 

Follow us;