The UK's first dedicated vegan Trade and Media show
Glorious weekend at Olympia London with VegfestUK showcasing the best of veganism to around 13,500 visitors
Just under 15,000 people (13,500 visitors and 1,400 people working at the event) were at this hugely growing vegan lifestyle festival
For those planning to visit VegfestUK London 2016 and buy tickets on the gate instead of buying tickets in advance...
Visitors to VegfestUK London 2016 please take note of the 2 separate entrances that will be in use for various tickets
80 page programme with floor plan, stalls list, caterers, info on talks, cookery demos and performances
- Extremely happy to announce that Mooncup will be exhibiting with us at VegfestUK Brighton 2017 and they will have... t.co/4Ngme56P73
- How much pus is there in Cow's milk? This article by Dr Michael Greger explains..... Thrilled that Dr Greger... t.co/BBl28zqQEU
- Christopher Sebastian is this weeks vegan rock star ! Check this awesome interview with Marla Rose on Vegan... t.co/sqfCIpCvSb
Appearing Saturday 5pm in the Cookery Demos
Elisabeth Haljas is an Estonian born chef who found her true love for food when going vegan at the beginning of 2010. This inspired Eli to study Health and Nutrition in Scotland, during which she also started her cookery and experimentation blog Nutrinformed. The recipes are created to unite nourishing with delicious. As an advocate of high raw diet, many of the recipes are done using a dehydrator instead of an oven. After graduation, the occasional event catering became Eli's full time job in a vegan restaurant, from where she moved on after nine months to create an organic, vegan, gluten and refined sugar free tea room in a brand new spa called bhuti in Richmond. A step closer to her dream to open her own restaurant one day was made with her first four course raw vegan pop up dinner at bhuti in May 2016, followed by one in July; shortly after which she moved on to join another start-up in central London called Rawligion. Having found a second home in this mostly raw plant based take away restaurant is slowly but surely helping her progress on to a fully raw lifestyle, incorporating foods and ingredients not even a nutrition graduate has heard of before.
With the little extra time left in the 24 hours a day, Elisabeth is working towards publishing her own first cookery book to connect her passion for food preparation with another essential part of her life - music.