Increasing the proportion of veg-led dishes on menus to combat
environmental damage and purchase high welfare meat and dairy
products.
Celebrated vegan chef, Adrian Smith, works with us to train and
inspire our chefs and helps us to get the best from ingredients.

  • Vegetarian dishes are an integrated part of our inclusive menus
  • We have reduced meat dishes by 20% to offer more vegetarian options
  • We partner with social enterprises to cultivate veg
  • At least a quarter of menu options are plant-led
  • We champion Meat Free Mondays
  • We give our customers meat confidence

2020 TARGETS

Increase vegan meals by 15%
Increase Freedom Foods (gluten-free) by 10%
Achieve a Good Egg award to recognise our commitment to using cage-free eggs and egg products