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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

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