Sales of the new Sobell House Vegetarian Cook Book – Food & Wellness – have soared thanks to Veganaury.
Featuring vegan and vegetarian recipes from Oxfordshire’s favourite chefs, restaurants, pubs and celebrities, their dishes are being concocted in kitchens across the country.
From local actress Florence Pugh‘s favourite tzatziki, hailing from her father Clinton Pugh’s restaurant Coco’s on Cowley Road, to Rick Stein (who grew up in Oxfordshire)’s very own Egg Coconut Masala. (Buy at www.sobellhouse.org/shop/online-shop/food-and-wellness-cookbook) there are some big names featured,
HAVE YOU READ OUR GUIDE TO OXFORDSHIRE’S BEST VEGGIE/VEGAN PUBS, CAFES, RESTAURANTS AND FOOD? READ IT HERE
But alongside the celebs, plenty of Oxfordshire eateries have also got involved in the vegetarian and vegan cookbook, from Bhoomi Kitchen in Headington to The Eyston Arms‘, The Yurt at Nicholsons with their twice-baked cheese soufflé and Taste Tibet in East Oxford.
Acropolis Greek Taverna, The Randolph, Cafe Coco, Kazbar and Tarifa are also contributing as are The Gardeners Arms, The Old Bookbinders, Parsonage Grill, Pierre Victoire, The White Hart Fyfield, Tite Inn, White Hart Wytham, The Plough in West Hanney, Taste Tibet, Worton Garden Kitchen and White Rabbit.
“WE ARE SO PRIVILEGED TO EVEN BE ASSOCIATED WITH THE WORK THEY DO AT SOBELL HOUSE! WE WERE HUMBLED JUST TO BE ASKED TO BE IN THE COOK BOOK”
As if that wasn’t enough East Hendred’s Jolly Good Brownies, elite caterers Oxford Fine Dining, The Picnic Hamper in Chalgrove, Pindy’s Samosas in Headington, The Secret Supper Society and even Studley Wood Golf Club have all got involved – a magnificent Oxfordshire effort.
Take The Plough in West Hanney‘s famous bhaji burger recipe, concocted by head chef Luke Mayor read about Luke here. Fellow landlord Owain Llwyd-Jones said: We are so privileged to even be associated with the work they do at Sobell House! We were humbled just to be asked to be in the cook book!”
The Plough also brought out their own 2023 naked calendar to raise much needed funds for the Oxford hospice. read about it here
Head chef at The Yurt, Andrew Carr, whose cheese soufflé recipe features says: “Sobell House has been a long standing partnership which started at The White Hart in Wytham with Baz who supported them through many events there and has continued to the Yurt where I am as proud as ever to support them. This soufflé recipe is a great vegetarian recipe that can be recreated at home for a special occasion.”
The collection of over 30 stories and recipes from the wide range of celebrities and local chefs, brought out in November, reflects the support this much love charity holds amongst Oxfordshire’s hospitality industry, who have Sobell House close to their hearts.
Julie Kleeman and husband Yeshi from Taste Tibet say: “We were so thrilled to be asked to contribute to Food and Wellness.
“The dish we chose to share, Taste Tibet’s Mixed Veg Creamy Coconut Curry, is the star of our vegan specials board. It’s super easy to make, and you can adapt it to suit whatever is in season. We are very proud to feature alongside so many local heroes, and our kids are particularly excited to find themselves on the front cover of the book!” Julie says. (see below).
Sobell House hospice has been providing specialist end-of-life and palliative care to local people with life-limiting illnesses as well as supporting their families since 1976. The staff believe that every adult should be able to die with dignity and without pain.
Food & Wellness is a 128-page paperback costing £17.50. Available to purchase directly from Sobell House at www.sobellhouse.org/shop/online-shop/food-and-wellness-cookbook as well as www.mezepublishing.co.uk, otheretailers include Waterstones and Amazon.
