Wagamama & Willy’s Pies Made the Mushroom, Kimchee and Edamame Pie
Laura McQuarrie — March 4, 2024 — Lifestyle
References: wagamama & vegconomist
Japanese-inspired British restaurant chain Wagamama teamed up with Willy's Pies to create a savory plant-based pie: the Mushroom, Kimchee and Edamame Pie. This savory pie fuses British cuisine and Asian flavors and it plays with ingredients like king oyster mushrooms and edamame in a katsu curry sauce. This umami, vegetable-rich pie is topped with kimchi and served with a side salad and Wagamama’s raisukatsu sauce.
Previously, Wagamama and Willy’s Pies collaborated to create a chicken katsu pie. This new vegan option aligns with Wagamama’s commitment to a 50% plant-based menu and the 50 by 25 sustainable dining initiative.
These pies are set to be available at select Wagamama locations across the UK, and a tour truck will be sharing samples in honor of British Pie Week.
Previously, Wagamama and Willy’s Pies collaborated to create a chicken katsu pie. This new vegan option aligns with Wagamama’s commitment to a 50% plant-based menu and the 50 by 25 sustainable dining initiative.
These pies are set to be available at select Wagamama locations across the UK, and a tour truck will be sharing samples in honor of British Pie Week.
Trend Themes
1. Fusion Plant-based Dining - The Mushroom, Kimchee and Edamame Pie fuses British cuisine and Asian flavors with plant-based ingredients like king oyster mushrooms and edamame.
2. Sustainable Menu Initiatives - Wagamama's 50% plant-based menu commitment and the 50 by 25 sustainable dining initiative highlight a shift towards more sustainable dining practices.
3. Promotional Food Truck Events - The tour truck sharing samples during British Pie Week signifies a trend towards unique promotional tactics in the food industry.
Industry Implications
1. Hospitality - The hospitality industry can explore the fusion plant-based dining trend to create innovative menu offerings that cater to diverse culinary preferences.
2. Food and Beverage - Within the food and beverage sector, a focus on sustainable menu initiatives presents opportunities for brands to align with changing consumer preferences towards more eco-friendly choices.
3. Event Marketing - Event marketing in the food industry is evolving with promotional food truck events like those during British Pie Week, providing experiential opportunities to engage with customers in unique ways.
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