Sausage, bacon and roast dinners, staples of the British diet, are on the wane as ‘flexitarians’ forgo meat.

Forget lentils and tofu. Vegetarian cooking is enjoying a makeover, prompting meat-eaters to put down their steak knives. New green cuisine is tapping into the rise of the “flexitarian”, the occasional vegetarian who is helping their waistline and the planet by eating less meat.

A new crop of vegetarian restaurants is springing up, catering to rising demand for meat-free dining options. Even established restaurateurs, such as Aldo Zilli, are jumping on the bandwagon: Zilli is considering axing meat from one of his London eateries to cash in on the new trend. He is even mulling rechristening one of them Zilli Green. And other chefs, including Oliver Peyton, are increasing the number of meat-free choices on their existing menus. Continue reading →