As an employee and consumer of one of Britain’s biggest fast food/ bakery chain. I feel it is only right to discuss Gregg’s latest move to include more vegan options within their menu. Last year they made headlines with their introduction of the vegan sausage roll. It claims to be composed of 96 layers of puff pastry – just like the traditional sausage rolls – and Gregg’s own bespoke Quorn recipe.
Gregg’s has shown commitment to a high standard of baking and selling procedure of all products, especially vegan products. It has been said that the vegan sausage roll tastes better cold but in my ‘professional’ opinion it tastes decent either way. If you are questioning the accuracy of the sausage roll taste let me also inform you that it tastes not dissimilar to stuffing.
The success of this vegan delicacy has been put down by many – including the BBC- to the uptake of ‘veganuary’ – the roll was released on the 3rd of January 2019. The vegan sausage roll resulted in a 13.5% increase in sales and a £7 million bonus to be distributed amongst 25,000 staff.
Hoping to continue this streak of success Gregg’s has again expanded their vegan range by adding a vegan glazed doughnut, vegan soup and the vegan steak bake.
However, The bake labelled as a ‘steak bake’ has caused some controversy. Many think it should be labelled something more general like the ‘vegan bake’ as the word steak is essentially too ‘ meaty’ and doesn’t convey the true vegan properties of the bake – but sausage roll is OK? The bake has been so successful Gregg’s designed an exclusive ‘PR’ style box and even had to take the bake off of smaller shops to meet the demands within busy city centres.
The Vegan steak bake – taste wise – is the same as a ‘healthier?’ crispy pancake. If that’s you cup of tea a vegan steak bake will be a clear choice for your next Gregg’s order.
