What could Brexit mean for veganism?

Winnal Nature reserveBefore the referendum I shared my personal view outlining reasons to Remain in the EU, and I was hopeful that a small majority would back staying in. Unfortunately, the result of the Referendum on 23 June was marginally in favour of leaving.

The political establishment is in disarray, but I prefer not to comment, as I believe it isn’t black and white (well, with regard to the actions of some Conservatives I believe it is). However, I would like to consider a few impacts that the decision to leave the EU may have on veganism and related topics.

Please read my blog on the Huffington Post: Brexit Impact on Veganism

Mallorca – my number 1 vegan holiday destination

Sun, sea and island parties are the images that immediately spring to mind when thinking of the beautiful Balearic islands and particularly, Ibiza and Mallorca. But the islands offer so much more. While the beaches are indeed one of the main attractions, we can now enjoy fantastic vegan food everywhere whilst naturally getting our Vitamin D. However, care is needed with that strong sunshine, which I experienced on my penultimate day whilst attempting my first Triathlon (mentioned at the end of this blog).

In May I was cordially invited by the founders of Mallorca Vegan, Stephanie Prather and Manuel Lynch, to sample the many vegan menus across the island. I was pleasantly surprised to find foodies, and moreover vegan foodies, virtually everywhere. The standards of the vegan cuisine on offer are fantastic, and I have to admit many of the restaurants outperform those in the UK (I’m sorry, there are many wonderful UK vegan restaurants too, but Mallorca is just… different!). Who would have thought Mallorca would become Europe’s number one vegan holiday destination, and how did this happen?

My whirlwind gastronomy tour of the island took me to four towns, and in Palma alone I was served the most wonderful vegan food, in five places during three delicious days.

Bagel Café

On my first morning we visited the Bagel Café in Palma, which has the best fresh bagels, croissants, pastries and coffee in town, including gluten-free options from less than €2 to around €8. The majority of the choices on the menu are vegan or can be made vegan. Owners Andrew and Stephan have introduced thousands of people to veganised versions of what most people are used to, including a vegan ‘ensaimada’ pastry (traditionally made with lard). Their reputation is further enhanced by their stylish café ambiance, featuring high beams, a mezzanine and cosy seating arrangements. With relaxing Balearic music playing in the background, this an ideal place to hang out for breakfast, brunch or lunch.

Jasmijn Stephan and Andrew_Bagel cafe

Jasmijn, Stephan and Andrew at the Bagel Café

Bagel cafe

Healthy and delicious breakfast at the Bagel Café

Sabor Vegan Culinary Academy

In the afternoon we went to the Sabor (‘flavour’) Vegan Culinary Academy, founded by Stephanie, which raises standards in plant-based chef training. Very reasonably priced chef courses from 4 days to 4 weeks run throughout the year (sabormallorca.com).

The first graduating class of chefs showed off their skills by creating the most wonderful and amazing vegan dishes. Seven internationals, who called Mallorca their home but hailed from the USA, UK, Germany, and Hungary, loved their training, along with their local Spanish counterparts. Most of them had no prior culinary training. They had started their level 1 vegan molecular culinary course in February. Around 70 hours of taught contact time and homework that included learning about health, flavours and culinary techniques had made these students into competent and very creative plant-based chefs.

First class of Sabor Culinary Academy1

First class of chefs at Sabor Vegan Culinary Academy with Stephanie Prather (far right)

Brazilian colour salad1

Cuban Romance with Brazilian Colours (at Sabor Vegan Culinary Academy)

We were presented with a fantastic seven-course Mediterranean degustation lunch. Senses were aroused by flavour, texture, and creative presentations of intriguing sounding dishes, such as Collision at HollyRoot and Vine, Cuban Romance with Brazilian Colours, From Land to the Sea and Tartly Insane. Gastronomy techniques I had never heard of were skilfully applied. The Santanyi Triple mushroom shots, for example, were wonderful. Batter consisting of pureed asparagus and another one containing sweet potato was scooped up and placed in a liquid mixture of algae. A membrane formed on the outside while the asparagus and sweet potato remained liquid on the inside [see video]. Drinking the ‘shots’ resulted in the balls bursting open in one’s palate providing a very interesting sensation. ‘Spaghetti’ made from almond meal and other ingredients were presented with ‘sweetballs’, made of raw dates, nuts and other ingredients, which were then very briefly deep-fried. It was amazing.

Molecular culinary cooking techniques, with Rafael

Collission at HollyRoot and Vine2

Collision at HollyRoot and Vine (at Sabor Vegan Culinary Academy)


From the Land to the Sea in preparation (tomato ‘sushi’ at Sabor Vegan Culinary Academy)

Vegan paella

 From the Land to the Sea in preparation (Vegan paella, at Sabor Vegan Culinary Academy)

Santanye mushroom shots

Santanyi Triple Mushroom shots (at Sabor Vegan Culinary Academy)

The lunch guests included three chefs of a Michelin star hotel; a radio presenter; the Editor of the Mallorca Daily Bulletin; Tony Rodriguez, the head chef of the oldest vegetarian (now vegan) restaurant in Mallorca, Bon Lloc; Svenja Gallé, head chef of Bellaverde Restaurant; General Manager Sven Rausch of the 4-star hotel Valldemossa; the Director of Tourism; and raw food goddess Mimi Kirk, who was named ‘sexiest vegan over 50’ at the age of 71, by PETA, several years ago.

Restaurante Bellaverde vegetariano & vegano

That evening we were pampered, once more. Of 133 restaurants in Port de Pollença, vegetarian and vegan Bellaverde restaurant ranks number one on Tripadvisor. Head Chef Svenja Galle has built up standards over the past three years and now enjoys a fantastic reputation. She aims to create vegan food that non-vegans really enjoy, that takes them by surprise, and make them want to come back for more. It is a place where people feel happy and relaxed. It is set in a romantic courtyard under 80-100 year old fig trees, accompanied by very friendly staff, as well as cats and dogs, which have been rescued by Coloma, who runs the lovely Pension Bellavista adjacent to the restaurant. Accordingly, Bellaverde is a major vegan hotspot. The inspiring haute cuisine dishes include as many locally sourced and sustainable ingredients as possible. The bread and olives were served with olive oil from 100-year old trees. I tried the delicious fresh truffle paste spaghetti, and my partner had the sweet potato filo pastry with sautéed spinach, cherry chutney and edible flowers. The vegan wines are clearly marked, and the desserts were to die for (we shared three between the two of us). Prices range from €6.50 for starters, and from €12 up to around €25 for mains.

Bellaverde filo pastry (iPhone pic)1

Sweet potato filo pastry with sautéed spinach, and cherry sauce (at Bellaverde Restaurant)

Spaghetti with truffle pesto

Fresh Truffle Spaghetti (at Bellaverde Restaurant)

Bellaverde sorbet2

Elderflower sorbet (at Bellaverde Restaurant)


Bellaverde Restaurant courtyard

AK Svenja JdB and Stephanie

Andrew, Svenja (Head Chef at Bellaverde Restaurant), Jasmijn and Stephanie

Valldemossa Hotel and Restaurant

After a healthy and tasty Bellaverde breakfast and a yummy muffin the next morning, we made our way to the mountains where an amazing 5-course lunch was being prepared at four-star Valldemossa Hotel and Restaurant, which has magnificent views over the hills and valleys. Manager Sven Rausch is one of several at top end Mallorca hotels and restaurants who have embraced the vegan and vegan-curious visitor. Their reputation extends to Germany and beyond. Chef Ricardo had crafted two beautifully presented starters, two divine main courses, particularly the special risotto, and a mouth-watering dessert tasting including balsamic strawberries with mint gel, ‘Piña colada’ foam, chocolate cake with vanilla crème and Brazil nuts, and a touch of fruit tartar with ‘Pisco sour’ foam. Call ahead for an experience that will make you want to stay there forever.


Valldemossa Hotel and Restaurant

Creamy rice at Valldemossa

Risotto with coconut cream (at Valldemossa Hotel and Restaurant)

Beetroot couscous at Valldemossa

Beetroot couscous (at Valldemossa Hotel and Restaurant)

Valldemossa dessert tasting

Dessert tasting (at Valldemossa Hotel and Restaurant)


Stephanie, Jasmijn and Ricardo (Valldemossa Hotel and Restaurant)

Cantina Vegana

Our tour continued that evening, with Kerstin Hering at Cantina Vegana. Kerstin has made an art of veganising local Spanish dishes and tapas, such as ‘sobrasada’, a traditional meat dish, which is a great combination of sundried tomatoes, spices and nuts, at Cantina Vegana. The mushroom ‘anchovies’, and homemade succulent vegan burgers are also best-sellers. Her juices and green smoothies are legendary. Kerstin commented that being in the business district of Palma meant that her clientele mainly consists of non-vegans who love the food so much, and keep coming back for reasonably priced healthy brunch, lunch and dinner options, ranging from around €4 to €12.

Cantina vegana

Cantina Vegana

Bon Lloc

On the third day we visited the oldest Mallorcan vegetarian restaurant (now completely vegan), Bon Lloc, founded by Juanjo Ramirez, who offers everyone a warm welcome and infects you with his smile. I had expected tasty but relatively simple dishes. However, I couldn’t be more wrong. Each dish is prepared with skill, talent and above all, dedication, by international high-end vegan chef, Tony Rodriguez, who creates the most wonderful raw and cooked dishes offering an adventurous menu. Hidden in the raw cannelloni that I tried was the richest creamy cashew paste I had ever tasted. I am highly motivated to buy one of Tony’s best-selling books. If you visit Palma, Bon Lloc is a must-stop destination. Prices vary from around €8 to €25.

Bon Lloc vegetarian restauran

Bon Lloc Restaurant

Canneloni at Bon Lloc

Raw Cannelloni (at Bon Lloc)

Cake at Bon Lloc1

Dessert (at Bon Lloc)

Tony and JdB

Tony (Head Chef at Bon Lloc) and Jasmijn

Ziva to Go

More raw vegan goodness came my way the next day at Ziva to Go, run by charming Swedish Petra Wigermo, who has a substantial following of both locals and internationals who have made Mallorca their home. A wide range of smoothies, juices, raw ‘burgers’ and ‘lasagne,’ as well as delicious chia seed porridge, spicy Mexican red cabbage salad and other amazing raw delights, feed the body and soul. Petra echoed Kerstin’s words and mentioned that many of her non-vegan patrons keep coming back as they just love the food. Drinks and food start at around €3.50 up to around €9 or €10.

Jdb and Petra

Jasmijn and Petra (at Ziva To Go)

‘Taste of the Mediterranean’

We ended the gastronomy tour, but not our stay, by visiting the Sabor Culinary Academy once more for a tasting event. Vegan versions of traditional dishes of 21 Mediterranean countries were served to around 60 people, including savoury and sweet treats, such as Greek dolmadas (stuffed vine leaves), flatbread and hummus from Syria, French mini quiches, creamy fake oysters, broadbean falafel from Cyprus and celebratory Hamantash (a triangular pastry stuffed with prunes) from Israel. The public verdict was unanimous; stunning food!

Fake oysters

Vegan ‘Oysters’ (at ‘Taste of the Mediterranean’)

Vegan-fuelled athletic attempt

After four days dedicated to just eating, my very overfed partner and I had been entered into the Mallorca Olympic Triathlon the next day. We feared we might sink during the 1.5 km ocean swim phase, but despite virtually no training, and never having swum in a wetsuit, or in fact doing a triathlon of any kind, we somehow managed to finish in respectable times. Compared to the top international triathletes present my result at just under three hours was nothing special; however, even finishing it, not coming last, and, more importantly, having hardly any pain afterwards, can only be attributed to a vegan diet, and in particular, all the amazing vegan food we had enjoyed during the previous week. Clearly vegan food is not only delicious, but seriously good for you too. Next year I hope we can field a large vegan team in the triathlon as it is amazingly good fun, and the best part is gorging on vegan food for days prior to the event, which I now consider an essential part of my preparation.

JdB finishing Triathlon

Finishing the Olympic distance triathlon in 2:58:50 (women started 5 minutes after the Elite men)

AK JdB triathlon finishers

Andrew and Jasmijn completed the Triathlon

JdB and Bruno

Relaxing with Bruno before the race

Need to know

Bon Lloc


Facebook Bon Lloc Restaurant


Cantina Vegana

Facebook Cantina Vegana


Sabor Vegan Culinary Academy


http://www.VeganGastronomy.com (videos)

Bellaverde restaurant


Facebook Restaurante Bellaverde


Ziva to Go


Bagel Café


Valldemossa Hotel and Restaurant


Mallorca Vegan



Vegan in the Caribbean

Coconuts, beaches, sun, the Atlantic Ocean and Caribbean Sea…


Coconut juice


I have been privileged to be staying on St Kitts for nearly 4 weeks. Sadly, I’ll be flying back to the UK tomorrow evening. It’s been a great opportunity to work remotely with the world’s best office view (see below) and have time to relax, have adventures, enjoy the amazing wildlife and the occasional rum punch or other cocktail.

Peninsula view

Bird in flight

Of course there were the daily household chores, and helping my partner, Andrew, to move back to the UK after having worked here for over 1.5 year. But I will be sad to lose this view, and all the outdoor opportunities. Vegan life on St Kitts is somewhat more challenging than being in the UK or USA. While most food can be bought from the supermarket, it can be screamingly expensive as a lot of it is imported from the UK or North America. It is hard to find cereals without honey, and a bag of gluten-free (the only honey-free) muesli is a Waitrose-branded 500g bag for 37 East Caribbean Dollar – a whopping £9.25! Oops! I guess I should have stuck with porridge…

Even a lot of fruit is imported, whereas I can see papayas growing right outside the apartment (out of reach). Unfortunately, it was the wrong time of year for native mangoes, which are really sweet and tasty. So I’ll have to come back! papayas out of reach

When eating out, veganised pasta is usually available, and there is Indian cuisine on the island (which we didn’t go to this time). We bought Ital food (vegan Rastafarian) twice, which was really nice. We were invited to a posh restaurant on the peninsula last week, where Andrew and I decided to do a little salsa dance between courses. Andrew has had classes since January and expected me to follow in just a few training sessions, and it was surprisingly fun.

Highlights included:

  • A very steep hash run in soaring temperatures, something that the Birmingham Hash House Harriers would have loved 😉
  • A lovely trip through a gorge to a bat cave. We were advised not to walk in the water due to Leptospirosis, however, it was difficult to stay dry. As I slightly slipped on a rock at one point I smashed my shin.

JdB ladder


  • An ascent to the volcano rim, descent into the crater, crossing to the other side to the sulphur vents and back, which took us 8.5h, and we only just managed to get out of the forest by daylight

Ak and JdB tree

JdB descent


  • A catamaran cruise to Shitten Bay, where snorkelling was great, followed by a visit to Nevis, the sister island, and dancing on the cat on the way back

Brain coral

Stingray 2


JdB snorkel mask

Nevis beach

  • Kayaking from Whitehouse Bay to Shipwreck beach (Andrew swam it in about 1.5h)
  • Seeing amazing awe-inspiring waves crashing on ‘Black Rocks’. I held my breath when Andrew crossed the whirlpools and suckholes to get to the largest rock (‘the castle’, which is about 4-5m high), climbed on it, had a wave washing over him and then jumping off it and swimming back to shore…

Black rocks

This wave is big

  • Going down water slides and climbing a bouncy castle climbing wall
  • Dinners with Andrew’s colleagues and friends
  • Visiting Nevis for the weekend. This included high-end dining and breakfast, as well as borrowing a kayak and going across the ‘channel’ to Booby island (between St Kitts and Nevis), where we saw three massive green turtles, and on the way back we saw two of them. On Sunday we were mad enough to do a roundtrip run of around 12K over a 250m hill at the hottest time of day (12:30-14:30)! I haven’t run further than 5K in months! We walked a bit, fed a starving pig, took some wrong turns, visited Andrew’s former neighbours and went off road to run on Lover’s Beach…

JdB kayak


JdB Booby Island

Ak and JdB

AK and JdB start run

Starving pig

JdB AK Nevis airport

JdB running Lovers beach

JdB AK finish

  • Seeing the wild green vervet monkeys gorge on ripe palm berries

Monkey snack

Monkey snack ground

  • Enjoying the swooping pelicans right outside the apartment window (the one below is drying its wings)

Pelican close-up

  • Amazing sunsets

Sunset Nevis

Sunset SaltPlage

Oh, and did I mention lying on deck chairs by a pool or beach?

Deck chairs

Sadly, I didn’t do much of that! I was also hoping to visit St Eustatius or Saba, the Dutch Antilles, which are visible from here, but unfortunately, there were no ferries and flying was too expensive.

So tomorrow I’m heading back to a cold, dark and probably wet UK. However, I will treasure the memory of this beautiful place for a long time.