Chef’s eye view: Sustainable or tasty?

In this session we bring together a team of chefs from different venues, to get their perspective on creating sustainably led menus. What are they doing to create sustainable and circular kitchens, how are they working with the needs of event planners and, is there a ‘friction’ between producing menus that are plant based / vegan / sustainable, and the need to indulge visitors with great tasting food.
The session will address:
• How do chefs create truly sustainable event menus
• What are the latest tricks and techniques they are using
• How are they sourcing to minimise food miles
• The importance of beverage as well food