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VEGFEST 2018: Ashton Gate, Bristol

Ashton Gate’s in-house Heineken Lounge and Doughballers Pizzeria will serve a number of delicious 3-course vegan meals for lunch and dinner on both days of Bristol’s vegan festival.

Vegfest

Heineken Lounge

Located on Level 2 at the West Stand of the venue

Lunch service: Saturday 1pm and Sunday 1pm
Dinner service: Saturday 8pm and Sunday 7pm

Bookings are by pre-order only. To reserve your 3-course vegan meals, please email Ashton Gate directly at katie.griffin@ashtongate.co.uk with “VegfestUK Bristol 3 course meals” in the subject of the email (places are limited so reservations are taken on a first-come-first-served basis).

Full menu

STARTERS

Parsnip and burnt apple soup, croutons

Tomato, smoked garlic and basil soup, soya cream

Avocado, macadamia and heritage tomato salad

Quinoa salad with mango, asparagus, cashew nuts, olives and lime dressing

MAIN COURSES

Baked red pepper, Israeli couscous, apricots, lime, coriander, sundried tomato dressing

Grilled vegetable terrine, warm olive potato salad, sundried tomato dressing

Chickpea curry, cumin fried rice

Baked aubergine and lentil ragu

DESSERTS

Tofu chocolate tart, mixed berries

Fruit platter, raspberry sorbet

Gingerbread cake, coconut ice cream, grilled pineapple

Please note: bookings of 3-course vegan meals with Ashton Gate do NOT include tickets to the whole VegfestUK Bristol event. Please ensure to purchase a ticket either in advance here or on the gate for entry.

 

Doughballers Pizzeria

Located on the Ground Floor, between the South and the West stands

Click here for full menu

For advance bookings, please email bookings@doughballerspizzeria.co.uk. Bookings taken on the day too.

For more information on Vegfest 2018 visit; www.bristol.vegfest.co.uk

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West Country FOODLOVER is a print magazine and news based website offering a foodie’s guide of what’s hot across the South West. We inspire foodies with great seasonal recipes, competitions, news and events. The magazine, website and newsletter reach more than 128,000 foodies each issue.