Cauldron Foods and National Vegetarian Week 2009

“We are thrilled that Cauldron Foods are to be the headline sponsors of National Vegetarian Week for the third consecutive year. The Week is a well established event in the British Culinary calendar, a celebration of delicious food and fresh ingredients. Cauldron Foods range fits the Week perfectly offering anyone thinking of trying meat-free meals a great choice of ingredients and flavoursome dishes.” said Annette Pinner, Chief Executive at the Vegetarian Society.

“Cauldron is very proud to be playing a central role in National Vegetarian Week once again” commented Jana Dikosova of Cauldron. “During the week we’ll be launching a great competition to win a place on some very special cooking courses, and involving the ever popular Simon Rimmer.”

“We’re really excited about 2009 as we’re going to be focused on spreading the word about tofu and taking the mystery out of this delicious and versatile ingredient. We’ll also be continuing to inspire people all over the UK to give vegetarian dishes a try.”

“We’re fully in support of National Vegetarian Week’s efforts to raise awareness of meat free feasts and I hope it will help more people discover the possibilities and benefits of vegetarian cooking.”

National Vegetarian Week (NVW) is the annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. Last year over 1400 businesses, schools, pubs, caterers, libraries and retailers all got involved with finding out the benefits of a meat-free lifestyle

Notes for editors

· For more press information, logos, or to get a copy of the action pack, please contact Su Taylor in The Vegetarian Society Press Office: 0161 925 2012. Email: su@vegsoc.org or outside office hours on 07973 108 165/7.

· The Vegetarian Society of the UK (founded in 1847) was the first organisation worldwide to adopt the term “vegetarian”. The Vegetarian Society’s definition of a vegetarian is: ‘Someone who eats no meat, poultry, fish, shellfish or crustacea and also avoids the by-products of the slaughterhouse such as gelatine, rennet and animal fats.’ The majority of vegetarians eat free-range eggs.

· To receive a National Vegetarian Week press pack please contact su@vegsoc.org