New Monthly Cookery Magazine To Reach Out To Meat Reducers

These so-called ‘meat reducers’ are a valuable emerging market, as recently recognised by Marks & Spencer amongst others – which is why Cook Vegetarian is being produced with a message that is both inclusive and upbeat.

“We believe the time is right for a title that offers recipes and practical advice to people who want to know how to cook delicious meals without meat or fish, but are perhaps less keen on labelling themselves as ‘vegetarian’ or subscribing to the entire lifestyle that such a label still evokes,” explains Helen Tudor, publishing director at Aceville. “Cook Vegetarian is all about the food. We’re not interested in turning people away from meat, but rather, recognising that an increasing percentage of the population is coming to the conclusion that it doesn’t need to be the focal point of every dish that goes on the table.”

“This magazine will reach out to so many people, because it offers something that’s unique on the newstand: a monthly instalment of good quality, delicious recipes that celebrate the versatility of meat-free cookery,” adds editor, Rachel Callen. “It will appeal to meat-reducers and vegetarians alike because it will serve vegetarians without compromise, but also embrace a wider audience who don’t want agenda or campaigning – just great food without meat.”