Very healthy, veggie holidays

A STUDY conducted by the Association of Restaurants, Bars, Cafeterias and Night Recreation (Abreca) has shown that the availability of vegetarian and vegan food has become a major factor for some holidaymakers when choosing a holiday destination.

In large groups of tourists, there is almost always at least one vegetarian or vegan guest and having options on the menu can be the deciding factor when booking.

Ten per cent of hotel and restaurant guests are now asking for vegan food, and including these dishes in the main menu or a separate sec­ tion is an advantage. Hotel buffets in Benidorm are starting to devote part of the display to vegan and vegetarian food, which is also popular with athletes and guests who like to watch their figures while on holiday.

The Centre for Tourism (CdT) in Benidorm is now offering a specialised course for chefs wanting to learn more about vegan, vegetarian and functioning cooking, which will provide information about the benefits to health, the environment, and production costs of offering veggie options, such as 100 per cent vegetable risottos and rice dishes.

Proverb Of The Week

ONCE again the annual Club Championships at Benitachell Bowls Club (BBC) produced an exciting finale to the bowls competition which started back in September 2022. Over 100 hundred entries were received across nine bowling disciplines with the competition coming to an end with the Final’s Weekend on Friday March 10 to Sunday March 12.

The final game was a drawn pairs game that went to the last bowl. This excitement was followed by the presentation of the prizes, cups and trophies to the winners and runners­up and a selection of tapas for all. The photographs of the presentations and the full set of results can be seen on the BBC website at www.benitachellbowlsclub.com

Catering was provided by Petra and her team througout the weekend.

A special mention must go to Grace and Gary Murphy who are new bowlers and both won