A New Masterclass is Helping Levy Chefs Perfect Exceptional Plant-Based Desserts as Part of our Sustainability Strategy
What do a pumpkin seed frangipane, a sweet potato brownie, and a mille feuille with silky plant-based cream all have in common?
They are just some of the sweet treats on our brand-new plant-based desserts masterclass – a course to help Levy chefs hone their skills in plant-based pâtisserie and ensure the quality of Levy food remains as high as ever.
Empowering our chefs to be the best they can be is a key focus at Levy and this course in sustainable, plant-based cuisine teaches leading and innovative techniques in vegan patisserie as well as showcasing the best plant-based ingredient alternatives.
We’re talking pumpkin seed frangipane and tahini. Silky oat milk chocolate mousse and cakes and bakes made with regeneratively-farmed British flour from Wildfarmed, Levy’s flour of choice.
“Historically, pastry chefs were trained in butter, cream, and milk – so plant-based pâtisserie is a whole new world,” says Jacqueline Francis, Head of Pastry Training & Development, who designed and leads the course. “This course helps evolve our chefs’ patisserie skills, with the planet and people in mind.”
Levy first launched plant-based desserts in 2023 - part of a commitment to reduce our use of dairy and a key pillar in our sustainability strategy. We have been steadily rolling them out across partner venues since last year, with the current aim of ultimately reaching 100 percent across the business.
Dairy has high greenhouse gas emissions due to the land and energy usage associated with its production, and the methane released through enteric fermentation in cattle.
Reducing dairy is just one part of Levy’s sustainability strategy, helping us progress on our deep decarbonisation journey.
Adding a health and nutrition focus into the mix on the course is Levy chef, Sophia Sotiriou, the brains behind the whole food concept, Baking Forward.
Her recipes, like a sweet potato brownie, use skin-on fruit and vegetables, unrefined flours and natural sugars, which helps reduce food waste and increases fibre in the desserts.
The course recipes have been carbon rated via our expert partner Foodsteps with the majority carbon rated A (very low) or B (low).
The two-day course is the first of several sustainability-focused culinary courses Levy is hosting to upskill its chefs, and for Jacqueline, the future looks bright.
“The knowledge and (plant-based) ingredients out there are getting better and better all the time, so we’ll constantly review and evolve our teaching,” she smiles. “It’s fantastic to see Levy chefs creating such beautiful desserts.”
