Well, how does freedom feel? Back to life, back to the joys of someone else doing the cooking! Eating out has never felt so good and Team Quattro is embracing our brave new world with rapture, although for now, we’re only eating outdoors and the great British weather is not always conducive to al fresco activities. So, as we button up and enjoy outdoor dining with good old British stoicism and a stiff upper lip, we look forward to May 17th when we can ditch the scarves and mitts as the doors of restaurants across the country reopen. Eating indoors – in a restaurant! Never, ever again will we take dining out for granted. At Quattro Foods we are celebrating for the industry and being fully supportive by booking up as many tables as we can, planning outfits, selecting friends and – for the first time in a year – looking forward to birthdays!
We’re beefing up our summer offerings to allow our loyal customers in the restaurant trade to get back on their feet with the freshest and tastiest ingredients around. One eating trend that has not fallen victim to the pandemic is veganism, which is simply growing and growing in popularity. Always aiming to please, we’re using mountains of plant-based meat substitutes in forthcoming launches as well as vegan whole-food pasta sauces, using whole vegetables, including stem, seeds and skin. All hail the courgette – knobbly bits and all. Carrots? Every little bit. Cauliflower leaves? Leave them in please! Plum tomatoes? All the better for the seeds. And our firm favourite, that thick green broccoli stalk – the healthiest part of the leafy superfood – who knew? As the plant-based revolution ploughs onwards, making inroads into our conscience, our health and our menus, Quattro’s talented chefs continue to innovate with the freshest local ingredients to create delectable meat, fish and dairy-free delights.
From Italian to pan-Asian and South American, our international fare is bursting with vibrant flavours and textures, although as always, our most popular choices are the Asian, Moroccan and Middle Eastern products, with spices to warm us up as we face the chill in restaurant terraces and gardens across the UK – still not complaining!
Some of the most exotic of our plant-based international food products include:
- South African Bunny chow – a hollowed-out loaf of white bread filled with curry
- South African Chakalaka, made with beans and tomatoes
- North African vegetable chermoula, spicy veggies, couscous and chickpeas
- Central American charred vegetable salsa made with tomatoes, jalapeño, red onion, garlic, cilantro and lime
- Chana Masala – a rich curry with chickpeas and cassia bark
- Jasha Maroo – vegan version of a Bhutanese stew made with vegan chicken stock, bamboo, leeks, spinach, ginger, onions, chillies, tomatoes, garlic and coriander
Our chefs take particular pride in our range of hearty veggie soups. Versatile and bursting with flavour, healthy ingredients and endless creative possibilities, some of the most exciting plant-based ingredient combinations we’ve come up with for your long-awaited indoor meal out include:
- Corn and pepper chowder
- Butternut, carrot and coriander
- Lentil with parsley and coriander
- Super green vegetable
- Smokey aubergine
- Tuscan chickpea
Restaurants are opening their doors to indoor dining, we’re fully on board and we’re uncontrollably excited. So, get your glad-rags on, start booking up, gather your nearest and dearest and make your way to a restaurant, yes, into a restaurant, and have a great meal!