‘Bleeding’ Vegan Burger Launches At Over 400 Pubs Across The UK

The vegan burger is available from September 5th.

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moving mountain's marston's vegan burger

From September 5th over 400 Marston’s pubs across the UK will begin selling the Moving Mountains ‘bleeding’ vegan burger.

The new burger will be available in 413 Marston’s pubs and has become the fastest taste-to-table menu offering in the pub brand’s history.

Quorn Invests £7 Million To Develop Vegan ‘Bleeding’ Burger

Working with a team of scientists, Moving Mountains created a plant-based burger which sizzles, smells, tastes and bleeds like meat yet has zero grams of cholesterol.

The burger is made from oyster mushrooms, pea, wheat and soy proteins, beetroot juice, coconut oil, oats and vitamin B12.

Click here to find your nearest stockist.

Moving Mountains differs from other plant-based meat brands outside of the UK, it has no shareholders from the meat industry, meaning it is a fully independent brand.

“Growing demand for healthier and alternative options”

Nicola Arrow, Marston’s Senior Food Development Manager said: “We have listened to our customers and taken the growing demand for healthier and alternative options across the pub sector as a great opportunity to develop and update our menu.

moving mountain's marston's vegan burger

“The Moving Mountains B12 Burger is such an innovative addition to our menus. It not only caters to our vegetarian and vegan customers but also to those who are trying to make more conscious health or ethical choices when eating out.”

“Fastest listed food product in Marston’s history”

Simeon Van Der Molen, CEO of Moving Mountains added: “We are delighted that Marston’s has chosen us to supply our B12 Burger across the whole of the UK.

“It has become the fastest listed food product in Marston’s history after tasting the B12 Burger and recognising that they had to be the first major chain to roll out this revolutionary food item.

“Moving Mountains is a British business building an exciting brand at a time of great change in how and what we eat.

This marks a huge leap in innovation for humanity and will allow consumers to bite into a future that is better for their health and the health of our planet.”

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