Family firm hopes to attract people keen to try plant-based alternatives to meat
In the kitchen of Saorsa 1875, Luca Sordi is decorating a scoop of zesty almond butter with a sprinkling of fermented spruce tips.
“With [dairy] butter, there are so many more interesting alternatives,” insists the Italian-born, London-trained chef as he perfects his menus for the opening weekend of the UK’s first 100% vegan hotel. Dishes include watermelon sashimi, rainbow polenta gnocchi and – perhaps inevitably, since this establishment is in the Scottish Highlands – his own reinterpretation of haggis.
Related: Meera Sodha’s vegan recipe for baked pasta with sweet potato and miso | The New Vegan