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.
“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.”
