It can be tricky for those of us on special diets to be sure of finding meals that meet our needs when we’re in a ski resort.
Ski holiday companies are increasingly aware of this growing sector of the market though and are usually happy to do what they can to cater for all dietary requirements, especially when asked in advance.
The leading chalet company, Ski Beat, has been particularly proactive in this area and has gone from organising special ‘vegan food weeks’ some winters ago to creating healthy, wholesome menus specifically for vegans, vegetarians, pescatarians, and those intolerant to lactose, gluten and nuts.
“Skiers can state their menu preferences at the time of booking to give them the certainty that they will eat according to their home diet, while the advantage of dining in-chalet takes away the risk of eating out in French restaurants, where meat, dairy and nuts often head up the menu, and where control over ingredients is uncertain,” a company spokesperson explained.
Ski Beat’s chalet meals include cooked breakfasts, afternoon tea and three course evening meals, prepared by chalet hosts who have completed specific training in food preparation and intolerances, for both meat, and non-meat eaters.
“Carefully designed and regulated menus are served alongside the company’s usual meal plan, enabling guests to join in the meal times with other skiers, without feeling compelled to question the ingredients, or feel under the spotlight,” the spokesperson continued.
Ski Beat’s Chalet Papillon, for example, will see trained chalet hosts prepare lactose free meals on 10th December and nut free alternatives on 31st December.
This season Ski Beat will also advise skiers on chalets where others have already chosen alternative meal plans, allowing like-minded guests the chance to dine together and enjoy the same dishes.
Ski Beat also offers vegan and lactose free dairy alternatives, and home-made cakes with afternoon tea, free of eggs, dairy, nuts or wheat.
“Ski Beat have recognised the importance of catering to today’s changing tastes, and to making all skiers feel welcome, in a homely, sociable chalet environment, where food is often the focus of social interaction with other guests,” the spokesperson concluded.
RECIPE – Ski Beat’s hearty balsamic vegan tomato soup
800g of tomatoes, 2 onions, 2 celery sticks, 2 carrots, 2 garlic cloves, 2 tbsp tomato puree, 4 tbsp olive oil, 50ml balsamic vinegar, 1.2 litres veg stock, salt and pepper.
Peel and chop onion, garlic, and carrots.
Heat the oil and sweat off the onion garlic, carrot and celery until they start to soften.
Add the balsamic, tomatoes, purée and stock, season and simmer for 15 minutes.
