With more of us choosing to eat less meat or no meat at all, the demand for recipes focused on fish and vegetables is on the up. So, the more inspiration there is out there to help chefs and caterers meet the demand, the better.
The Flexible Pescatarian is not overly demanding in content. Rather, it provides a plethora of simple ideas that foodservice caterers and pub operators might be keen on tapping into. It is written by Jo Pratt, a food stylist and author of seven books, who has made frequent appearances cooking on television and has worked with Gordon Ramsay, Marcus Wareing and Jamie Oliver on their books, so she knows what chefs are looking for in a recipe.
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