Classic Cuisine’s launches new range of vegetarian meals

By Luke Nicholls

- Last updated on GMT

Related tags: Classic cuisine, Parmigiano-reggiano

Classic Cuisine's new vegetarian range includes a Mediterranean-inspired Aubergine Parmigiano tart
Classic Cuisine's new vegetarian range includes a Mediterranean-inspired Aubergine Parmigiano tart
Northampton-based Frozen ready meal firm Classic Cuisine is launching a trio of vegetarian meals to help caterers capitalise on the growing demand for meat-free meals in 2014. 

Product details:

The new product range includes a Mediterranean-inspired Aubergine Parmigiano tart, featuring layers of courgette and aubergine topped with a coating of Parmigiano Reggiano cheese and a breadcrumb topping.

Also in the range is a brie and redcurrant tart encased in a decadent shortcrust pastry.

And the third meat-free addition is a vegetarian tikka pie which consists of peppers, aubergines, onions, red lentils and spinach in a tikka sauce enclosed in a puff pastry infused with turmeric and coriander.


Paul Hunt, new product development chef at Classic Cuisine, said: “At Classic Cuisine, innovation comes from thinking outside the box and because we hand finished our dishes we have more flexibility than our competitors.

“We can make adjustments and add individual components to each dish, making each one totally unique. Due to the increased popularity of vegetarianism, it is essential that we can create imaginative and unique products to cater for this growing market.

“We spend a great deal of time developing delicious and original products good enough to tempt even the most carnivorous of meat eaters.”


Further details on Classic Cuisine’s core product listing can be found on the website​ - for further details of the company’s bespoke ranges, call Classic Cuisine on 01604 644 884.

Why you should buy it:

Charles Banks, director of food trends agency, The Food People, said: “Of late, there has been a seismic shift in attitudes towards celebrating vegetables and opting to eat less meat. We expect meat-free eating and Flexitarianism to soon be a mega trend.”

Mark Dean, sales director at Classic Cuisine, added: “As a company, we work closely with our customers so that we gain direct insight into the market and are able to gauge the changing trends firsthand.

“The demand for our vegetarian options has risen from all our clients including branded national pub chains, hotel chains, in-store dining and high street restaurants. With that in mind we continue to develop and create new and exciting meat free dishes every year to enhance our range.”

Ore information:

Recent data from the Office of National Statistics indicated that 1.2 million individuals in the UK consider themselves vegetarian and new research by The Food People has predicted a 50 per cent rise in vegetarianism over the next two years.

Related topics: New Products, Food

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