The result of a sell-out tasting event and a collaboration with Cornwall and Devon Vegan, the new star on the menu at the Pig and Olive in North Devon is a delicious Grilled Aubergine & Rosemary vegan pizza.
Built on a vibrant San Marzano tomato base, the new pizza features grilled aubergine, slow-roasted cherry tomatoes, garlic, rosemary, and a hint of chilli flakes. It's served on Pig and Olive’s signature long-fermented dough and is smoky, herby, naturally vegan, and completely shaped by community feedback.
"We set out to create something vegans really wanted to eat, but it’s not just a ‘vegan pizza’. It’s a great pizza full stop, and it’s become one of my favourites on the menu", commented Alysa Freeman, from the Pig and Olive.
The new dish was shaped by an online survey, promoted in partnership with Cornwall and Devon Vegan, and a sell-out Vegan Pizza Night at the Westward Ho! restaurant, which saw guests taste and score five new vegan pizzas.
Lesley Rigg of Cornwall and Devon Vegan said: "They’ve taken the time to get it right. Not just ticking a box, but really investing in what plant-based pizza can be. It was fantastic to see such care and creativity go into the process."
Feedback showed a clear preference for vegetable-forward toppings over imitation meats or heavy vegan cheese.
Now available at the Westward Ho! restaurant, Barnstaple takeaway, and via Pig and Olive’s mobile van.