Missing Options
Posted: Sat 17 July, 2010 Filed under: Business, Catering, Customer Services, Thoughts, Travel 3 Comments »On Saturday, the Js and I went out to the Olive Branch in Marsden, which they’d been to before and highly recommended.
The place is/was lovely, and the food was really good. Well worth the visit if you’re in the area.
There was one aspect that was really disappointing, though – and that was the vegetarian options. Both of the Js are veggie, and they’d said that the Olive Branch usually had a good selection. On this occasion though, the option was pasta. Fair enough, it’s “Ribbons of pasta, sauteed with mushrooms, garlic & sundried tomato, goats cheese & pine nuts“, but all the same, it’s pasta.
I think it’s still tremendously disappointing to go out to a restaurant and only see one or two fairly desultory veggie options. It just shows a complete lack of imagination and/or interest in the veggie market – and there’s a lot of vegetarians out there.
Even more importantly, if Herself had come along as well, she’d not have been able to eat anything, as she’s a) veggie and b) wheat-intolerant. Now sure, the Olive Branch says that you can let them know about food allergies/issues when ordering, but by then it’s a bit sodding late in some cases.
Doing good vegetarian options doesn’t take much – even a vegetarian stir-fry with some nice spices and a sauce is easily doable – and there are plenty of options out there. I just don’t know why the options aren’t more imaginative. Sure, not everyone is going to run a business like Greens in Didsbury, Manchester which is entirely vegetarian, but any decent chef could get some inspiration from the ideas there, or in any other veggie cookbook.
Sometimes, not often, but sometimes, if you say that you literally can’t eat anything on the menu, the chef will get creative and sometimes the result is nice.
Sometimes.
Also, what’s with the idea that unless you’re a vevgetarian you can’t eat a meat-free dish? Why do all meals have to have meat? Surely these chefs are capable of making amazing foods without meat in them, without going “tut, not the vegetarians, I can’t be arsed” or whatever.
Speaking as a meat eater who gets funny looks for picking the vegetarian option when it looks nice.
You and me both on the “picking the veggie option if it looks good”.
It beats me – I’d have thought you could be just as inspired with non-meat as with-meat.