Glasgow restaurant puts Quorn ChiQin on the menu

This month has seen the return of the ChiQin Roadshow, an event developed by plant-based food product manufacturer Quorn.

The brand hosted a private event with chefs and operators at Innis & Gunn in Glasgow to showcase the ChiQin range, which is made exclusively for hospitality venues. ChiQin includes the brand's first vegan wings and the buttermilk burger. 

As part of the event, Quorn worked with BLOC+, an independent venue in Glasgow, to trial ChiQin on the menu. 

Dishes include the CoQ Blocker – Quorn's Buffalo Vegan Wings with a maple soy and sriracha glaze, sriracha mayo drizzle, pickled red chilli, toasted sesame seeds, chili peanut crumb, chilli flakes and spring onion; and You Can Wing My Bell – Quorn's ChiQin Crispy Vegan Wing with a chipotle and maple glaze, smoked maple mayo drizzle, crushed cornflake crumb and chipotle dust. 

"We are a 50/50 restaurant," says Andy Nielsen, head chef at BLOC+. "We do 50% meat, 50% vegan and veggie. Some days we're more like a vegan and veggie restaurant than a meat restaurant. The street food scene in Glasgow has definitely got better in the last couple of years, especially now we're getting back to normal after the pandemic. Thats why it's important for ys to keep all our dishes really interesting, especially the vegan food. It needs to be more interesting that just a burger or cauliflower wings.

"Quorn's ChiQin range will help us do that really easily," he adds. "We'll definitely be keeping it on the menu."

Earlier this year, Quorn Professionals launched an in-depth report for its hospitality customers in partnership with the Sustainable Restaurant Association. The study of 2,000 UK adults who identify as flexitarians found that the burger is still the top meat-free meal choice when flexitarians dine out, but there is a growing desire for more chicken-like dishes, such as wings, strips and tenders.

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