How hospitality is leading in creative alternatives to classic fish dishes

In 2018, what was thought to be Britain’s first vegan fish and chip shop opened in London. Launched by traditional chippie Sutton & Sons after its trial vegan menu proved popular, it served up everything from plant-based prawns and scampi to battered fish.

In the years since, fish alternatives have popped up on menus all over the UK. In October, the No Catch company opened up on Brighton seafront, serving up ‘tofish’ and chips. Then in January Lewis Hamilton’s vegan restaurant Neat Burger created its own plant-based take on McDonald’s Filet-O-Fish using jackfruit. A raft of regular pubs and restaurants have tried vegan twists on classic fish dishes too.

So why is hospitality leading the way when it comes to creative fish alternatives?

“We find chefs are more than willing to experiment in plant-based, so you get some really exciting dishes being served to customers,” says Simeon Van der Molen, CEO of Moving Mountains. “Supermarkets are definitely being led by this, and are getting more adventurous, but we’d like to work with our retail partners further to make their plant-based offering even more diverse.”

This is echoed by Chad Sarno, founding chef of Good Catch. “We are seeing more restaurants adding plant-based seafood to their menus and this is set to increase.”

Where hospitality outlets aren’t equipped with top plant-based chefs, the trend is creating fresh opportunities for plant-based brands. Native Snacks’ vegan prawn crackers were stocked by the likes of Rosa’s Thai Cafe and Pho before entering retail, for example. Quorn’s range is also making its way on to hospitality menus as an easy swap.

So while hospitality may have led the way in bringing vegan fish and chips to the mainstream, growing demand for plant-based across less specialist UK restaurants is both an opportunity and inspiration for grocery.