London Vegan March News

frutti di bosco - Saporous Suppers

frutti di bosco – Saporous Suppers

London Vegan March News

Saporous Suppers

Above is a lovely photo of the frutti di bosco our Saporous Suppers attendees enjoyed last month. The dessert was the most decadent item of the evening. It was so sinful you’d swear there was butter and cream in it. Next month’s dinner is sure to be a crowd pleaser too. Join us on Saturday March 22nd, meet some interesting people and eat some of the best contemporary food in London.

You don’t want to miss it.

Limited places. To find out more and to book please visit Saporous Suppers.



VegFest Brighton

March 29th – 30th Vegan Peasant Catering will be attending VegFest Brighton, taking place at the Hove Centre. We’ll be sharing a booth with the lovely guys of Fry’s Vegetarian. If you’re planning to attend or live in the area do stop by and say hi.
Head Chef Adrian will also be conducting a demo; you can read more about it here.

See you there!



Around the World with FGV

Thanks to everyone who came out for the Caribbean night hosted by FGV on Friday.
Judging by the clean plates that came back I’d say that a good time was had by all.

Pics coming soon!

…Next Friday is Brazilian night with Vanessa of Essential Vegan.

Upcoming events…

Food Blogger Connect (#FBC14)

6th – 8th of June 2014 is the world’s leading international food blogging conference in London.
Vegan Peasant Catering will be attending the #FBC14 StrEAT Party on Friday & Saturday. It’s an opportunity for us to showcase our food to travel, food, lifestyle and tech bloggers coming from across the UK and the world. Other traders returning this year will be African Volcano, Terra Rossa, Coconut Chilli and Grand Luchito.

For more info visit Food Blogger Connect.

I hope you have enjoyed our March news round up. Please consider forwarding it to a friend who might enjoy it. If it was forwarded to you, you can sign up right here.

And of course, if you want to talk to us about any of your catering needs just ask us .


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