Bramble Ski Launches Plant Based Menus By Chef Phillippa Fern Kenyon Shutes In Lech & St Anton

As the ski season draws to a close, Bramble Ski are changing the mountain culinary landscape by offering a new plant-based menu for their guests, which will be available for the remainder of this season and all of next season. 

This spring season, Bramble Ski are partnering with chef Phillippa Fern Kenyon Shutes to create delicious and innovative plant-based menus for guests seeking a healthier alternative to traditional Austrian fare whilst staying at Bramble Ski’s luxurious mountain properties in the picture-postcard resorts of Lech and St Anton. Phillippa’s unique menus promise to deliver on flavour and delight visually, compromising none of the indulgence while promoting a plant-based lifestyle.

Having trained in plant-based cuisine at the world-renowned Matthew Kenney Cuisine Academy in New York, London born chef Phillippa is combining her passion for delicious recipes with her understanding of the important role that food plays in fuelling our bodies to feel our best. Phillippa understands the necessity of good food when out on the mountains and that’s why her plant-based menus champion vitamin rich recipes to ensure both body and mind are ready for the day.

Available on request at Bramble Ski’s luxury Lech and St Anton properties when taken on a catered basis, Phillippa’s curated plant-based menus will start the day with an energising breakfast featuring options such as a warm Chickpea Shakshuka and Winter Tomatoes or Sweet Vanilla, Chia and Flaxseed Baked Oats with Cashew Cream and Blueberries. After a day spent exploring the 276km of slopes that make up the impressive Ski Arlberg area, guests can relax with a decadent afternoon tea featuring Spiced Winter Squash Carrot Cake, Mini Chocolate Mousses and energy balls made from Cashew Flour and Dehydrated Strawberries. In the evening, Austrian meaty stews are replaced with delicious Celeriac Arancini, Spring Herb & Hazelnut Plant Ricotta Gyoza Tortellini, and finished with a Lime Leaf Oat Ice Cream or Aquafaba Meringue to hit the sweet spot. Whilst Phillippa is based predominantly in Austria, Bramble Ski chefs across the other resorts in France and Switzerland will be pleased to adapt their menus to accommodate the dietary requirements and preferences of their guests.

Bramble Ski offers a stunning collection of properties in Switzerland, Austria and France. With chalets in the luxury resorts of Verbier, Zermatt, St. Anton, Lech, Méribel and Val d’Isère Bramble  Ski pays  the highest attention  to detail,  offering  superb food,  exquisite wines, scrupulously selected staff, and some of the most desirable properties in resort on both a catered and self-catered basis. Bramble Ski are set to redefine the ski chalet experience. 

Phillippa’s innovative plant-based menus provide the perfect culinary pairing for Bramble Ski’s exceptional properties which include the stunning Brunnenhof Penthouse that was completed last year and features ultra-modern alpine design, a shared indoor swimming pool, hammam and sauna and sleeps up to 10 guests. Just moments away from the chairlift, Chalech 4 is one of five stunning new homes in the impressive Chalech development, spread across three floors and sleeping up to 14 guests, with a strong design aesthetic of rich traditional dark wood and sleek finishing touches. Meanwhile, Brunnenhof 12 is perfect for a family or friend group of up to six, located just a stone’s throw from the village centre, whilst Brunnenhof 10 is an idyllic alpine apartment for up to ten guests just 100 metres from the slopes.

Chef Phillippa Fern Kenyon Shutes commented “As a chef for Bramble Ski, I am delighted to bring my expertise and passion for plant-based cuisine to their luxurious mountain properties. I hope to enhance guests’ experience by showcasing how delicious and nutritious plant-based cooking can be. I know that plant-based recipes are not always thought of when one comes to the mountains, but I hope that my menus change people’s perception and inspire a new mountain dining concept.”