Peach Pubs partners with chef Gemma Ogston

To mark the launch of its new spring menus in each of its 22 venues, Peach Pubs has launched a collaboration with chef and author Gemma Ogston (pictured) to showcase plant-based dishes.

As well as bringing more "bright and beautiful plant-based options" to plates, Peach says the partnership also aims to improve the welfare of its team. 

One of Ogston's best known recipes, the Rainbow Lasagne (below), will be introduced to the pub menus from now until the middle of June, with Peach Pubs making a 25p donation for each dish sold to Fareshare UK to fight hunger and food waste. 

The lasagne is made with 15 different vegetables, from sweet red pepper to butternut squash, fresh pesto plus and a cashew béchamel sauce. The dish is served with a rocket and basil balsamic salad. 

“Gemma’s passion for nourishing food that’s as good for the soul as it is for the planet mean that her values align perfectly with ours, thoughtfully sourced ingredients, bold seasonal flavours and taking care of the people who make it happen,” says Trevor Blake, food operations manager at Peach Pubs. "Her Rainbow Lasagne not only looks and tastes delicious; the fact that it uses seasonal plants balanced with the proteins, fats, carbohydrates, vitamins and minerals needed for a healthy body and mind, means it also helps nourish and energise the body."

Promoting wellness in pubs 

As well as being know for cooking plant-based dishes, Ogston is a promoter of community wellness and healthy living. As part of the collaboration, she provided training to 22 Peach chefs on nutrition, hydration, sleep and self-care, hosting a day at University College Birmingham dedicated to talking practical mental health advice and looking after yourself. The chefs learnt about mood-lifting foods and used them to create their own nourish bowls. 

"I’ve worked in hospitality for many years and haven’t always been great at looking after myself," she says. "Now that I practice what I preach, I’m in a position to encourage others to make small changes and create mini habits that will improve their wellbeing. It’s been a breath of fresh air working with Peach, something which hasn’t just opened up the conversation around mental health but also taken positive action."

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