For skiers following a plant-based lifestyle, or anyone looking to make more sustainable food choices on holiday, Ski Beat has made vegan skiing easier than ever. The UK’s leading package ski chalet company to France now offers vegan and vegetarian catering options in every chalet, all season long, for no extra charge! This means no more compromising or self-catering, just hearty, delicious, home-cooked meals that align with your values.
A COMMITMENT TO PLANT-BASED DINING
Over the years, Ski Beat has seen a growing demand for meat-free and dairy-free dining, with up to 20% of guests now requesting alternative menus. What started as a few dedicated “vegan weeks” has evolved into a year-round offering, available in all chalets and resorts.
Sales & Marketing Director, Laura Hazell, explains:
“Our vegan and vegetarian menu choices reflect our commitment to sustainability, as well as to satisfying our guests’ requirements. Many of our skiers follow plant-based diets for environmental and ethical reasons, while others simply want healthier or lighter meals during their holiday. We’re proud to be able to offer that choice to everyone.”
Each Ski Beat chalet host receives specialist training before the season begins, ensuring they can prepare flavourful vegan meals alongside the company’s traditional menus. Guests are asked about dietary preferences when booking, allowing staff to pair them with chalets where other like-minded skiers are staying.
WHAT TO EXPECT FROM A SKI BEAT VEGAN MENU
Ski Beat’s vegan dishes are designed to be just as hearty and satisfying as their classic options, perfect after a day on the slopes. A typical three-course evening meal might include:
- Starter: Pea and mint soup
- Main course: Moroccan chickpea casserole with parsley couscous, cumin-roasted carrots, and sautéed cabbage
- Dessert: Rich vegan chocolate mousse
The team has also introduced new favourites such as vegan cheese boards, meat-free cooked breakfasts, and creative recipes featuring tofu, nutritional yeast and paprika-roasted chickpeas.
Even the afternoon tea spread includes plant-based options, from cakes to savoury snacks, so vegan skiers never miss out on any of the chalet experience.
SUSTAINABILITY AT THE HEART OF SKI BEAT
Ski Beat’s move towards more plant-based menus is about more than just meeting demand; it’s part of a wider commitment to sustainability. By sourcing seasonal, locally produced ingredients wherever possible, the company reduces its carbon footprint and supports local suppliers in the French Alps.
“How we grow, produce and transport food is vitally important,” says Hazell. “Diet is one of the biggest ways to reduce our environmental impact through responsible food choices.”
The company has also partnered with Protect Our Winters, an environmental organisation focused on preserving mountain ecosystems and reducing the impact of winter sports. Internally, Ski Beat follows the Japanese principles of Lean, streamlining operations to minimise waste of time, energy, materials and resources.
A CHALET EXPERIENCE FOR EVERYONE
Whether you’re a lifelong vegan, flexitarian, or simply curious about plant-based eating, Ski Beat’s flexible menus ensure that no one is left out. Mixed dietary groups can share the same chalet, with hosts catering to each guest’s preferences and intolerances, from vegan and vegetarian to gluten-free, nut-free and lactose-free.
As Hazell puts it:
“Our aim is to ensure all of our guests eat heartily and healthily, and that our hosts cater for every food preference and intolerance.”
SAMPLE RECIPE: SKI BEAT’S HEARTY BALSAMIC VEGAN TOMATO SOUP
To bring a taste of the Alps home, try this guest-favourite soup, rich, warming, and completely vegan.
Ingredients:
- 800g tomatoes
- 2 onions
- 2 celery sticks
- 2 carrots
- 2 garlic cloves
- 2 tbsp tomato purée
- 4 tbsp olive oil
- 50ml balsamic vinegar
- 1.2 litres vegetable stock
- Salt and pepper to taste
Method:
- Peel and chop the onion, garlic, and carrots.
- Heat the oil in a large saucepan and gently sweat the onion, garlic, carrot and celery until they soften.
- Add the balsamic vinegar, tomatoes, purée and stock.
- Season well and simmer for around 15 minutes until the flavours combine.
- Serve hot with crusty bread and enjoy a little taste of chalet comfort at home.
BOOK YOUR VEGAN SKI HOLIDAY
With vegan skiing now available throughout the entire winter season, guests can enjoy Ski Beat’s signature chalet experience, complete with home-cooked meals, warm hospitality and eco-conscious dining, without compromising their lifestyle or values.
To find out more or to book your vegan ski holiday, contact our team today!
