ANOTHER YEAR OVER… AND A NEW ONE BEGINS
In the immortal (and very slightly paraphrased) words of John Lennon, another year is now over and a new one has just begun. Yes, January 2026 is here and, as a result, many of you will be making resolutions, tweaking lifestyles and wandering bravely into uncharted territory. Some of you may even be having a crack at Veganuary (yes, apparently it’s still a thing), pledging to remove all animal products from your diet - at least for a month.
OUR TAKE ON VEGANUARY (AND MEAT)
Here at Turner & George, while we can’t entirely endorse this idea (we would, quite literally, be out of business), we do wholeheartedly support the principle of eating less meat. Since day one, our mantra has been simple: eat high-quality, ethically sourced meat, and eat it in moderation. Make that rib roast or prime bird the star of your week, rather than dining daily on cheap mince of mysterious origin.
IN PRAISE OF FLEXI-VEGANISM
In other words, we’re quietly in favour of something approaching flexi-veganism - or, put more sensibly, a varied and balanced diet. One that delivers vitamins, minerals and proteins from vegetables, fruits, nuts and fats… with the occasional dry-aged Galician Bone-In Sirloin making a perfectly timed appearance.
GOING ALL IN? A FEW WORDS OF ADVICE
But if you’ve decided to go all in this month - hemp shirt purchased in the January sales and all that - here are a few tips to help you survive the journey.
TIP ONE: DON’T GO IN TOO HARD
First, don’t go in too hard. There’s no need to impress your mates by seeing how much asparagus, sweet potato and mooli you can demolish in five minutes. Pace yourself. Over-egg the pudding and the consequences can be severe. Young James at EC1 tried Veganuary last year and consumed two kilos of kohlrabi on day one. We didn’t see him again for several days.
TIP TWO: TAKE IT EASY ON THE CARBS
Second, go gently on the complex carbs. We’re told we all love quinoa, but variety is key. Mix things up with lentils, buckwheat or perhaps those Carlin black-eyed peas lurking at the back of the cupboard. Just check the use-by date - you probably bought them in Whole Foods sometime around 2011.
TIP THREE: A WORD ON PULSES
Third, a word on pulses. Remember to soak your mung beans, haricots and chickpeas for at least 96 hours before boiling them for another fortnight. This may sound excessive, but it gives you ample opportunity to build layers of flavour. A dash of Star Anise here, some lemon zest there… perhaps even a scoop of marrow. Again, don’t worry, we won’t judge.
TIP FOUR: EASE YOURSELF IN
Fourth, ease yourself in. Don’t ditch the meat protein on day one - taper it gently over a few days. Even if that means slipping a few lardons of Cumberland streaky bacon into your warm beetroot and butternut squash tabbouleh, or quietly adding a Barnsley chop to your vegetable Rogan Josh. Remember, it’s like that old adage: if no one sees you eat meat, did you eat it in the first place?
A FINAL WARNING
Finally, be prepared for hallucinations, particularly by week three. As your body adjusts, everyday objects may begin to morph before your eyes. A tea towel casually draped over the counter can look alarmingly like bavette. The plump fronds of your yucca plant may start resembling sausages. And your dog’s squeaky plastic pork chop? Frankly, it’s going to start looking irresistible at some point.
IN CASE OF EMERGENCY…
If things do get out of hand and you find yourself in urgent need of a high-quality protein fix, simply message us on socials using #MEATMERGENCY with your location or postcode, and we’ll point you towards the nearest source* of ethically reared relief.
Let’s be careful out there.
Team T&G
*This will most likely be EC1, SE1 or SE5 - or we’ll direct you to our dedicated online service.
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