Brighton, UK, 21.10.2023 – Good news for vegan and vegetarian skiers, those following a plant-based diet or watching their environmental footprint as the UK’s leading package ski chalet company to France, Ski Beat (www.skibeat.co.uk) adds new vegan and vegetarian ski weeks, has sourced new meat-free sausages for their vegan/veggie cooked breakfasts, introduces a new vegan cheese board, and created new recipes incorporating tofu, nutritional yeast and paprika roast chickpeas as part of their extensive and varied, optional plant based ski chalet menus. Ski Beat’s Sales & Marketing Director Laura Hazell says “Our vegan, vegetarian and flexitarian menu choices reflect our commitment to sustainability, as well as to satisfying our guests’ dietary requirements, while other guests are free to follow menus that incorporate meat, poultry or fish, alongside plant-based ingredients.
This will come as some relief to skiers who want to take part in Veganuary, in January 2024, while we also respect that many of our guests follow a plant-based diet out of compassion for animals, and for environmental concerns.” Vegan and vegetarian skiers are encouraged to join other like-minded diners in chalets where plant-based skiing is being promoted, alongside the standard menus, with Ski Beat currently offering specific plant based menu weeks, on 9th December – Chalet Ibex, Val Thorens, 16th December – Chalet Marmotton, Plan Peisey, 27th January and 10th February, Chalet Papillon, La Rosiere, while the option for alternative and plant-free dining is available in every chalet, throughout the ski season. Ski Beat has pioneered alternative weekly menus for vegans, vegetarians, flexitarians and pescatarians since the company was established in the late 1980s.
The company reports that up to 20% of their guests now request meat, nut, gluten or lactose free meals at the time of booking. The expansion of Ski Beat’s commitment to vegan and vegetarian ski holidays comes as leading supermarket, Sainsburys, predicts that up to 25% of the British population will be following a plant-based diet by 2025, and ahead of the 10th anniversary of Veganuary in January 2024 which attracts hundreds of thousands of would-be vegans to take a 31 day meat and dairy-free pledge. A typical plant based three course evening meal served this winter in a Ski Beat chalet could include Pea & mint soup followed by Moroccan Chickpea Casserole, Parsley CousCous, Cabbage, Cumin Roasted Carrots, and Vegan Chocolate Mousse.
Ski Beat maintain that the initiative to supplement and enhance existing vegan and vegetarian ski chalet menus not only satisfies guests’ requirements for following the same diets as they would do at home, but is also part of the company’s drive towards sustainability, by using seasonal produce, sourced locally where possible, and incorporating plant-based ingredients into many of their dishes. Laura Hazell says “New generations of skiers in particular are very ecologically aware, driven by environmental and health concerns. How we grow, produce, package and transport food is vitally important, with science now recognising that diet is the single biggest way of reducing our environmental impact through responsible food choices.“ Ski Beat has recently joined forces with the environmental campaigners, Protect Our Winters, who aim to minimise the impact of winter sports and the company follows the Japanese principles of `Lean’, applying ways of minimising waste of time, energy, materials and resources and streamlining the operation accordingly.
Ski Beat’s chalet hosts attend pre-season training to prepare cooked breakfasts, afternoon tea and three-course evening meals, for both meat and non-meat eaters, sharing the same chalet. Guests are offered dietary choices at the time of booking, and where possible, Ski Beat reservations staff offer guidance to skiers, to host them in chalets where other, like-minded, skiers are staying.
A week’s catered stay in a Ski Beat chalet this season costs from £675pp, staying at the cosy, homely Chalet Bouquetin in Plan Peisey, linked to the vast Paradiski area by the nearby Vanoise Express. The price includes return Gatwick or Manchester flights, cooked breakfasts, home made cakes with afternoon tea, and three-course evening meals with wine, and airport to resort return transfers.
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