Event moved to Central Hall Level 1 & 3 at Olympia, website live in February
Big thanks to the Lifefood team for their generous support of VegfestUK 2015 :)
BOGOF until Feb 28th 2015, BOGOHP until Mar 21st 2015; pay-on-gate options also available
Massive interest in vegan lifestyle as we approach 70th year of veganism
2015 dates and venue TBC
- 10 Tips for Easy Vegan Activism ''At this point in time more than ever before, we need our fellow vegans to... t.co/21cSEOq5UM
- ''One of the most compelling aspects of the rise of the vegan way of life in the UK is the growth of regional... t.co/oxVeUufLcb
- RT @BishopWeston: #ThursdayThoughts So you gave money to @CR_UK Cancer research, studies say eat more #plantbased #foods but still haven't…
Head chef and co-owner of organic Italian veggie restaurant Amico Bio in London
Appearing on Sunday at 2pm in the Cookery Demos Theatre
Pasquale Amico is a devoted vegetarian and prides himself on using fruit and vegetables from his cousins' organic farm in Italy.
Pasquale gained experience with some of the top chefs in Italy and London - Gualtiero Marchesi, Don Alfonso, Gary Rhodes, Bruno Loubet and Giorgio Locatelli. After a spell in Japan he went on to open Via Condotti in London and was awarded a Michelin Bib Gourmand. He has appeared on radio and national TV programs.
In 2010 Pasquale opened up his first restaurant, Amico Bio, situated in the Cloth Fair, city of London, with his two cousins, Enrico and Bruno, who run the family's organic farm "La Colombaia" in Capua, Italy.
Pasquale's aim is to bring the best of Italian vegetarian cuisine to London, using the freshest organic produce, cooked in the simplest way.
Pasquale’s menu has a rustic style and versatility that appeals to vegetarians as well as non-vegetarians.
Amico Bio ingredients are sourced from Pasquale’s family organic farm in Capua, Italy. Organically grown vegetables are picked, packed and “trucked” over to Amico Bio restaurant twice a week – Pasquale can truly say that his ingredients are “farm-fresh” and authentic Italian! The farm exports mainly to Europe and also uses its own produce at the three on-site restaurants.
Amico Bio Restaurant
Pasquale’s restaurant is situated in a charming side street close to the Barbican, overlooking the historical Church of St Bartholomew. The atmosphere in the restaurant is relaxed and informal and the food served is full of Italian passion and flavour.
Vegging out: How Amico Bio converted a committed carnivore to its meat-free menu - Gavin Allen, Mail Online.
“The vegetarians are wrong, at least that’s what I’d always told myself. Like most committed carnivores I believe a meal is meat plus garnish ... and yet...
Here is a chef – an Italian nonetheless – making vegetarian food so good I can no longer continue under that misapprehension...”
Go green for a taste of Naples at Amico Bio - Fay Maschler, London Evening Standard.
“Presumably to give Italian leaves and vegetables the starring roles in the menu, Pasquale has decided to make cheese, tofu and seitan (wheat gluten) the sources of protein and specify cheeses where plant enzymes have been used for coagulation.
Amico Bio is effectively a lacto-vegetarian restaurant, or as the couple next to us described themselves, for “people who don’t want to eat too much meat...”
London vegetarians have never been happier - Time Out, London
“The dining room is quirky and cosy, featuring a glass front and a narrow fireplace. As for the food, well, London vegetarians have never been happier – all-organic vegetables and olives from the owners’ farm near Naples dominate the menu, as well as homemade bread, a variety of pastas and vegetarian versions of the beautiful cheeses Italy is so famous for. Desserts like apple, fig and date tart or cantucci and sweet passito wine will tempt you into staying on, as will the extensive range of wines, all of which are vegetarian and organic...”
Amico Bio in the City - The London Word
“Pasquale Amicos new menu features dishes which are either free from meat, dairy, gluten or a combination of all three. The influence of his southern Italian background permeates the entirety of the menu with regional specialities given the vegetarian or vegan treatment. After some homemade focaccia bread and Gaeta olives, it was onto a fennel, rocket and orange salad. Its appeal lay in the interplay between the orange and fennel, the sweetness of the fruit taking the bitter edge off the fennel. As a salad, it was a good set up for the rest of the meal, light and with a good contrast of flavours...”