At Novo Farina, we are always eager to connect with culinary innovators who are making significant strides in sustainable and plant-based cooking. We first met Graeme Collie, Executive Chef at Kings College London, at an event last year and introduced him to our pea protein meat replacement ingredients. Today, we are excited to introduce Callum, the visionary Head Chef at Kings Food, Kings College London. With a commitment to sustainability, inclusivity, and nutrition, Callum is leading the charge in redefining campus dining. We asked him a series of questions to explore his culinary journey, the challenges and triumphs of introducing new ingredients, and his experience with our pea protein products.

Pioneering Plant-Based and Hybrid Menus

Callum's approach to menu planning is both progressive and inclusive. "We currently have around 70% plant-based offerings across the business. Some outlets are exclusively plant-based while most are hybrid," he explains. Moving from popular options but which could be seen as more 'processed' to cleaner ingredient alternatives, Kings Food is constantly evolving. This transition includes a strong focus on dairy-free cooking with plant-based butters, creams, and cheeses, alongside a range of plant-based cakes using egg alternatives like aquafaba and flaxseed.

Overcoming Challenges with Diverse Palates

Introducing new ingredients and recipes to a diverse student body is no small feat. Callum notes, "Our community is very diverse. We have success in offering foods they are familiar with such as tofu and tempeh; however, when we push 'modern' options, there is hesitation to engage with the unknown." Balancing the preferences of more traditional diners who prefer meat options with the innovative plant-based offerings is a continuous challenge.

Commitment to Sustainability

Sustainability is at the core of Kings Food mission. The team's dedication to environmentally friendly practices earned them the prestigious Green Gown Award in 2023. Callum emphasizes, "We consider it an essential criterion as we develop our food and drink offers across all our sites, and we are proudly pushing ourselves and our community to do better."

Embracing Pea Protein

Callum's experience with pea protein products, including Novo Farina's Pea Mince, has been overwhelmingly positive. "We have used a wide variety of PBMA’s (plant-based meat alternatives) and have had generally good feedback for them," he shares. Recently, Pea Mince was featured in a keema dish for a 100% plant-based graduation finger food offer, which received warm and positive feedback from 1,500 students.

Nutrition and Affordability

When selecting ingredients for University meals, Callum prioritizes regionality, nutrition, and cost. "We try to strike a balance of all the following: regionality (is it local? Is it sustainably grown and transported), nutrition (is it balanced? Is it ultra-processed?), and cost," he says. Ensuring the health of the community is paramount, and plant-based options are integrated thoughtfully to meet these criteria. This is why Novo Farina, British made ingredients are an excellent addition to our store cupboard - they meet all of the essential criteria. 

Exploring Pea Mince Applications

Pea Mince has found its place in various dishes at Kings Food, particularly in saucy and mince meat-based recipes like stews and curries. Callum appreciates its versatility and good nutritional profile. As the plant-based offerings become standard, Kings Food aims to normalize these options, moving away from terms like "meat-free Monday" to promote plant-based dishes as a regular part of the menu.

A Future of Sustainable Dining

As Kings College London continues to innovate in sustainable and plant-based dining, we at Novo Farina are thrilled to support and collaborate with leaders like Callum and Graeme. Their commitment to creating inclusive, nutritious, and environmentally friendly menu options inspires us all to strive for a greener future.

Discover More

Stay tuned for more insights and innovations from Novo Farina as we continue to explore the potential of yellow peas and sustainable food solutions. Follow us on Instagram or Linked In and join the conversation about the future of food!