Ski chalet specialist, Ski Beat, reports that over 20% of guests now request alternative menus to cater for vegan, vegetarian, nut, gluten or lactose free diets, and the number of guests requesting plant-based diets is at the highest level since the company started nearly four decades ago.
This season Ski Beat have added gluten free croissants and pastries to their breakfast menu, alongside meat-free sausages, a vegan cheeseboard, and options for dairy and egg-free home made cakes for afternoon tea, and separate meals tailored for guests with alternative dietary requirements.
Ski Beat’s Laura Hazell says “Since the company started in the late 1980s Ski Beat has catered for vegan and vegetarian skiers, and those with food intolerances, so that all of our guests can dine just as they would at home. We not only provide an environment in which all guests can enjoy healthy and tasty meals, but Ski Beat’s catering team are also very aware of the environmental impact of food miles, source seasonal produce, locally where possible, and incorporate plant-based ingredients into many dishes.”
She adds, “New generations of skiers in particular are very ecologically aware, driven by environmental and health concerns, and this is one of the main driving factors we are seeing in the change to skiers’ diets during the past four decades.”
Alternative weekly meal plans can be selected when booking any of the company’s ski holidays, with choices to cater for food intolerances and plant-based meal plans. A week’s Ski Beat chalet holiday this season costs from £784pp, departing on 13th December 2025, based on two sharing a twin or double en-suite room in Chalet Vallon Blanc in the heart of the vast Three Valleys. The price includes a host to prepare breakfast, afternoon tea, three course evening meals with wine, return flights from London Gatwick or Manchester, and transfers.
