Many years ago I became vegetarian for
humanitarian reasons and for the love of animals. I became
increasingly aware not only of the cruel practices in the food industry, but of
the environmental impact of a largely carnivorous diet, and how this is not
sustainable in the future. There is increasing evidence too of the health
benefits of eating a plant-based diet. I became Vegan seven years ago in
the strong belief that it is the most sustainable and ecologically sound way of
living which impacts on all aspects of my life, not just diet.
am really fortunate to have moved to a lovely village and as I have some rooms
to spare, I felt I would like to share my good fortune with others. So as resources for Vegans
are far and few between and I am passionate about promoting all things Vegan, I
decided to start up my bed and breakfast and aim to provide a good,
wholesome breakfast for my guests.
I have solar thermal and photovoltaic panels on the roof. I also have a secondary return system so that when the pump is on, hot water is almost instant. I request the co-operation of guests to use the facilities as indicated in the welcome pack to maximise efficiency.
Sample breakfast menu:
Organic porridge: Plain, Ginger, Sesame, Banana, Chocolate, Coconut, Cinnamon
Organic cereals: Cornflakes, Weetabix, Muesli, Mini-wheats
Fruit juice: Orange, Apple, Pineapple, Cranberry, Apple and Mango, Red grape
Breads or Toast: Granary, White, Rolls, Ricecakes, Crispbread, Oatcakes, Crumpets
Cooked food: Sausages, Bacon, Burger, Spiced burger, Mushrooms, Baked beans, Sweetcorn fritter, Tomatoes, Fried bread, Fried potato, Potato cakes, Pancake.
Also: Jam, Marmalade, Yeast extract, Peanut butter, Soft soya cheese, Vegan yoghurts (please ask for varieties), Tinned grapefruit, prunes or mandarin
Tea: Caffeinated, decafeinated, Redbush (all loose leaf or bags), Herbal (please ask)
Coffee: Fresh, Instant, Caffeinated, Decaffeinated, Barleycup
Milk: Soya, Rice, Oat, Soya cream , nut milks by arrangement