Going Pescetarian - Peach Pubs

Going Pescetarian

After a busy 2017 focusing on my wedding in October, I have to admit, I was daunted by 2018. What was I going to do with all the time I had previously dedicated to wedmin?

So, in December last year, to combat the wedding blues, I set myself monthly challenges for 2018. From skiing to raising money for the Stroke Association, I set out to have a different focus for each month. On the whole it has been successful, apart from when I had to give up wine for April…

In November my challenge was to attempt being pescetarian.

A pescetarian diet is plant-focused with the addition of fish and seafood. Some pescatarians eat dairy and eggs, while others limit animal products to fish and seafood only. I have friends that rave about the benefits of being pescetarian too, such as improved nutrient intake, boosting brain power and improving mood. I was quite looking forward to giving it a go.

Although I missed my roast chicken on a Sunday I found the challenge quite fun. My working day staple became our daily ‘What’s the Fish?’ specials, and the delicious meat-free superfood salads. At home my veggie-based diet continued and I made made quite a few curries and halloumi stir fries.

Even when I went to friends and family for dinner they embraced the challenge too. My friend Emma made a lovely Haddock Risotto, and my brother James made a delicious Vegetable Wellington.

Not only is eating less meat good for you, it’s also good for the environment, and after a full month of being pescetarian, and finding that I didn’t miss meat too much, I am keen to keep up my veggie and pesectarian choices when possible. Which, it turns out, has a term of its own – a semi-vegetarian or flexitarian diet is one that is plant-based with the occasional inclusion of meat. But good flexitarians do try to make sure their occasional meat feast is ethically sourced and environmentally friendly.

Peach always serves the good stuff, and work with suppliers who have high ethics just like we do. We care about the environment, and source quality produce, with all our meat is British and of the highest quality, from Aubrey Allen; an eighty year-old Warwickshire butcher suppling many of Britain’s finest restaurants as well as holding The Queen’s Royal Warrant. Our steaks are from Britain’s finest (increasingly rare) beef herds, 28-day dry-aged for stupendous flavour. Our Cotswold White chickens are free-range, as are our eggs, pork and ice-cream. Our lamb is Cornish. Our fish is native where possible, and we follow the ever-changing advice on sustainability.

As I start to write my list of challenges for next year, any suggestions for 2019?