Andy Tibbs

What do Morrissey, Ellen DeGeneres and Albert Einstein have in common? They are (or were!) all vegans. More and more people are turning to veganism as a life choice, both to improve their diet and to try to live more compassionately on the planet.

If you are curious about making the change but don’t know where to start then this Quality Endorsed course, run by Poco Culina's chef Andy Tibbs, will equip you with everything you need to know about the wonderful world of veganism!

More and more people are looking towards veganism as a healthy lifestyle option and one that has a profound impact on protecting the planet. At least 542,000 people in Britain are now following a vegan diet, this is a whopping increase since the last estimate of 150,000 ten years ago.

So if you are intrigued by the idea of veganism but not sure how easy it'll be to change your diet, then this course is for you. Aimed at those of you who want to extend their knowledge of the philosophy and cooking principles of a vegan lifestyle and make healthy choices. Some cooking and tasting will be involved as you learn to 'veganize' recipes.

You will learn:

- about the philosophy behind a vegan lifestyle
- be able to identify transition foods
- have a clearer understanding of wholefoods and nutrition labelling
- ​how to consolidate this knowledge for meal planning

​By the end of this course you will have a clearer understanding of what it means to be vegan and some healthy recipes and ideas to take away with you.

Your tutor:

After years in the creative marketing industry, Andy Tibbs left it all behind to start Poco Culina, here in Cheltenham. His fusion of fun, ethical vegetarian and vegan food has become a firm favourite amongst those who enjoy fine dining and Andy can often be seen cycling round the town delivering his fresh, delicious food.

"After 30 years as a vegetarian I became vegan 2 years ago and I set up Poco Culina to explore and develop my cooking skills and to learn more about the catering industry. Aside from my need for new challenges, I also wanted to create a business that took food much further than the bland, often ill-considered vegetarian options on the menus of cafés and restaurants."