With thousands of people going vegan for the month of January we are getting in the ‘vegaunary’ spirit. To make the transition easier we have put together a round-up of some of the best vegan dishes London has to offer for you to try this January…
Pollen Street Social
Jason Atherton’s original Michelin-starred restaurant, Pollen Street Social, doesn’t shy away from vegan food, and its vegan tasting menu was the first Michelin-starred vegan menu ever to be launched in London. Using British grown, seasonal produce, the vegan tasting menu comes in at £75 for 8 courses, and includes the likes of Salted baked beetroot tartare, apple, sourdough croutons and herb salad and Braised broccoli stem, lemon purée, toasted almonds & seaweed (subject to change and seasonality). An accompanying organic wine flight is also available. www.pollenstreetsocial.com
Pan-Asian restaurant group, Tootoomoo, have a few things up their sleeve when it comes to their plant-based offering this January. Their exclusive ‘Veggie menu’ includes a high proportion of vegan dishes, such as Kappa maki (Futo maki rolls of cucumber and roasted mixed sesame seed, served with gari pickled ginger, soy and wasabi) and a Lemongrass tofu stir-fry. The menu is available to eat-in or take away from Tootoomoo’s Whetstone, Crouch End, and Islington branches, and to take away from the Highgate branch.
The Redemption Bar
Based in Shoreditch and in Notting Hill, Redemption Bar serves up all vegan, sugar-free and wheat-free food in a gorgeous setting. Their menu includes Voted one of the best vegan restaurants in London, the ethos of the Redemption Bar is firmly rooted in caring for the planet.
For more information, please visit: http://RedemptionBar.co.uk
Theo Randall at the InterContinental
Award-winning Italian restaurant Theo Randall at the InterContinental is now offering a flavourful and varied vegan brunch for guests following a plant-based diet. A la carte and set menus of two or three courses celebrate the simple yet robust flavours of Italian cooking, with seasonality at heart. Each course offerings include one or more gluten-free options, often a rare find for vegans and vegetarians. Though situated at one of the capital’s most prestigious addresses, the menu is made up of the same simple rustic dishes Chef Theo Randall enjoys when he goes to Italy – unfussy yet utterly delicious, a million miles away from the complicated fancy fare you would normally expect to eat on Park Lane.
For more information, please visit: TheoRandall.com
Darcie & May Green from the Daisy Green Collection
Darcie & May Green, the two eye popping canal boats have recently barged into Paddington Central. Designed by legendary British pop artist Sir Peter Blake in collaboration with Prue Freeman, the fabulous founder of the Daisy Green collection, Darcie & May serve everything from scrumptious brunches through to innovative cocktails. They offer a generous menu with plenty of options for their vegan customers including the jackfruit curry with turmeric rice, coconut sambal, house pickles and flatbread (pictured above).
For more information, please visit: http://www.daisygreenfood.com/venues/darcie-may
It’s great news for vegan diners at Tuyo because their signature falafel dish with ajo blanco, black olive and piquillo tapenade and Habas fritas, is entirely meat and dairy-free. Tuyo is situated next to the canal on Broadway Market and serves a menu of Mediterranean and Levantine small plates with a Spanish twist. The restaurant’s bright and airy décor, open kitchen and hanging baskets of vibrant plants make it the ideal retreat on a gloomy winter’s day.
Tom’s Kitchen and The Vurger Co
This Veganuary, Tom’s Kitchen will be hosting the popular plant-based burger company, The Vurger Co, with both restaurant teams putting two mouth-watering burgers head to head for the month of January. The Vurger Co has created a brand-new burger for the collaboration, with their very own take on a hoisin roll. The Vurger Burger features a hoisin glazed mushroom patty with crispy Pak Choi, topped with hoisin stir-fried oyster mushrooms and shredded crunchy spring onions, cucumber and red cabbage. By contrast, Tom’s Kitchen will serve The Grand Lamb Slam, an exclusive lamb merguez burger, topped with a sweet potato hash, fermented cabbage and dill coleslaw with a dollop of cashew nut mayonnaise and a saffron, turmeric and chia seed bun. Proving that Veganuary doesn’t have to mean detox, these burgers are available for lunch and dinner at Tom’s Kitchen restaurants in Chelsea, Canary Wharf and St Katharine Docks, from 2 January – 31 January 2018.