TV chef Simon Rimmer creates new vegan burger for DMU menus

A vegan burger created, tasted and developed by a celebrity chef has the recipe for success at De Montfort University Leicester (DMU) after its official unveiling at the Riverside Café.

Simon Rimmer of Channel 4’s Sunday Brunch helped launch ‘The Green Burger’, the latest addition to DMU’s food offer.


As Simon got hands on in the kitchen, staff and students turned out in their hundreds to get their first taste of the burger, made from entirely local produce.

Simon a culinary expert for DMU’s catering provider Chartwells, said: “It’s been a mega success, everyone has loved it and it’s really tasty.

“It’s full of flavour, has two delicious sauces, green goddess and spicy sriracha mayonnaise. I love it.

“Even if you’re not vegan, or you’re not a vegetarian, you have to get down here and try it.”


The new vegan burger contains vegan and gluten-free patty, kidney beans, oats and porcini mushrooms, providing flavour and texture, served in a homemade spinach bun.

The Riverside Café which opened in January is the newest addition to DMU’s catering provision and has a dedicated vegan and gluten-free dishes.


The response comes as a result to changing consumer demands and requirements not only in the Riverside Café, but across campus too. 

Situated on the ground floor of the brand new Vijay Patel Building, the Riverside Café offers indoor and outdoor seating facilities for lunchtime and evening meals, right by the River Soar.

With figures suggesting more than 20% of women aged 18-30 are adopting a plant-based diet, the new food provision is a great place for students and staff at DMU, as well as local business and residents to enjoy.


One of those who tasted the bun on launch day was Estates and Commercial Services Duty Officer at DMU, Jack Richardson.

He said: “It offers a bit more than your ordinary cheeseburger I’ll say that.

“It is really good quality, has a nice flavour and is extremely fresh. I really like it.”

Not only is all produce local sourced, but some is even grown right here on campus.

Trinity House has a garden to the rear where Craft Gardener Daniel Kirk grows a variety of herbs including mint, fennel and chives, plus vegetables which Chartwells utilise on a regular basis.

They use local dairies, delis and independent companies to get the very best produce from within a 50-mile radius.

Simon added: “I’ve been working with Chartwells at DMU for a while now and I have to say I am so impressed with their on campus offer.

“Whether your vegan, whether you want halal food, whether you want something spicy or you just want a good cup of coffee or a packet of crisps, we can pretty much offer you anything.

“The price is good, we have really enthusiastic staff and they can help you with anything, but most importantly they take on board advice, so they can continue to improve what I think is already a magnificent offer.”

Keep your eyes open for further additions to menus across campus in the very near future and for more information visit:

Posted on Tuesday 16th May 2017

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