In a radical move challenging traditional norms, the descendants of a family of Irish master butchers are making waves in the plant-based food revolution under the Sons of Butchers brand.
Hailing from Galway, Ireland, the legacy began in 1975 as traditional animal meat butchers. However, the new generation of Loughnanes is rewriting their family's narrative, shifting their focus to plant-based alternatives.
Source: Sons of Butchers
This innovative family, now known as fourth-generation master plant-based butchers and foodie masterminds, is set to make a significant mark at the upcoming Plant Based Europe expo in London from 15th - 16th November.
Their product line spans from mince to bangers (sausages), to burgers, to balls, all ingeniously recreated to be entirely plant-based, showcasing their dedication to sustainable sourcing. Every ingredient, soya and pea protein, is consciously sourced, aiming to create a better future for the planet.
Source: Sons of Butchers
What sets them apart is their playful approach; they affectionately term their creations as 'cheat,' emphasising the protein balance and nutritional completeness.
Their journey has been a life spent working in nature, evolving from herds to herbs. They've meticulously crafted a range of plant-based meat alternatives, preserving the flavours and textures people love, while embracing the nutritional and environmental benefits of plants.
Source: Sons of Butchers
This ethical journey isn't just about being plant-powered; it's about being conscious and balanced. Their products are a testament to their dedication to a planet-friendly lifestyle, catering to both vegetarians and vegans. They've recently expanded their offerings to include plant-based cheese lines, Chedda Cheats and Notzarela.
Source: Sons of Butchers
As they step onto the stage of the Plant Based Europe expo, these master plant-based butchers will undoubtedly leave an indelible mark on the industry, capturing the essence of innovation and
sustainability in every delicious bite.
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