Plant-based brand V2Food boosted by Sydney fine-dining partnership

Robert Stockdill

Robert Stockdill

High-profile chef and restaurateur Neil Perry, left, is giving the profile of plant-based meat alternatives a big boost in Sydney, Australia, by adding dishes created with V2Food to the menu of his new restaurant Margaret. 

Plant-based proteins will replace animal ingredients in some dishes created by Perry and his team at Margaret as the renowned chef puts his weight behind more sustainable ingredients. 

“We’re including only the most sustainable practices across all our partners at Margaret. V2Food has been selected for its commitment to sustainability, which benefits both our customers and the environment,” said Perry. 

Plant-based brand V2Food boosted by Sydney fine-dining partnership
V2Burgers served by Neil Perry at Margaret.

“For many years, I’ve strived to source the finest produce for my restaurants and the addition of V2 to our menu is a new way of doing this.”

Located in Double Bay in Sydney’s up-market eastern suburbs, Margaret is named after Perry’s late mother, considered the family matriarch. Perry puts community and the environment at the forefront of the restaurant’s ethos focusing on premium produce, simplicity and quality in his meals.   

Founded by CEO Nick Hazell (pictured on the right in our featured image) in 2019, V2Food is an Australian company backed by the government science and research body CSIRO and with a deep focus on sustainability. Its products V2Sausages, V2Mince, and V2Burgers are sold through major Australian supermarkets and served at fast-food outlets including Hungry Jack’s (Burger King’s trading name in Australia) and Soul Burger. The addition of a high-end restaurant to the brand’s partners can potentially increase consumer perceptions of alt-meat products. 

“Margaret is a world-class restaurant and we are thrilled V2 is on the menu,” said Hazell of the partnership with Perry. “Neil and his amazing team can show the world how good plant-based food can be served alongside the world’s best sustainable Australian meat and fish.”

Plant-based brand V2Food boosted by Sydney fine-dining partnership
A dish created by Neil Perry using V2Food at Margaret in Double Bay.
Robert Stockdill

Robert Stockdill

Robert Stockdill is a content writer with more than 30 years of experience in five countries. His style has built upon award-winning success in news and features in the print media to leadership in digital communication, spanning news websites, social media, magazines, brochures, and contributing to books. Recognising the devastating impact of consumer behaviour on the planet and wanting to help make a difference Robert launched Viable.Earth as a platform to celebrate positive contributions by brands, companies and individuals towards reducing environmental impact and improve sustainability – especially in the fields of fashion, beauty, food, lifestyle, and transportation.

1 comment

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    This plant-based proteins is really interesting that will replace animal ingredients is some dishes. This is indeed a great idea. This will surely benefits both customers and the environment.

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