Be it for environmental, ethical, or health reasons, people around the world are increasingly adopting a more vegetarian way of life. Gone are the days of there being one token vegetarian risotto on the menu, with restaurants now going above and beyond to make their vegetarian offering the best it can be. With World Vegetarian Day coming up this Sunday 1st, followed by International vegetarian week for the week following, we’ve compiled a list of our international and UK clients alike who have taken their vegetarian offering to the next level.
Identical twin brothers, Ivan and Sergey Berezutskiy, are about to launch their new restaurant in Moscow, TWINS GARDEN, along with its own 120-acre farm. The chefs are committed to providing fresh, local and seasonal ingredients in their menu. Self-production means that they will be able to guarantee supply and quality to the restaurant with many different varieties of vegetables, including; tomatoes, radishes, cabbages and herbs. Having acquired a farm two-hours outside of Moscow, the Berezutskiy brothers’ aim for TWINS GARDEN to be 80-90% self-sufficient – a unique project for Russia.
Orto di LUME
LUME’s new Orto di LUME is a mesmerising spectacle – a calming white, grey, and green oasis away from the busy streets of Milan. Within the rectangular 160 sqm outdoor area, the focal point is a large 60 sqm birdcage, in which guests are seated. Surrounded by the plants that bear the fruits of many of the dishes’ core ingredients, such as lemon, basil, rosemary and many more, guests gain a further insight into Executive Chef Taglienti’s simple and seasonal approach to cooking, and are able to recognise the innovative techniques used in LUME’s kitchen to transform these ingredients into dishes that surprise and delight.
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The scientific team behind the sell-out Modernist Cuisine trilogy is now about to launch Modernist Bread: The Art and Science on the 7th November. This 5-volume work is a culmination of four years of nonstop research, photography, experiments, writing and baking by the Modernist Cuisine team, with over 1,500 new recipes; ‘An inclusion can be added to a recipe to enhance a bread’s flavour and appearance. We could have chopped and roasted purple sweet potatoes and used them as a chunky inclusion in this Ube Sandwich Bread. Instead, we pureed the potatoes to make a colourful loaf and topped it with toasted sesame seeds.’
Pollen Street Social
Jason Atherton’s original Michelin-starred restaurant, Pollen Street Social, doesn’t shy away from vegetarian food – its veggie and vegan tasting menus are a staple offering. Using British grown, seasonal produce, the vegetarian tasting menu comes in at £80 and includes the likes of Heritage tomato tartare, sesame, summer herbs, verjus granite and Bosworth Ash goats cheese gnocchi, mint sauce buttermilk dressed pea & broad beans (subject to change and seasonality). A vegan tasting menu is also available – the first Michelin-starred vegan menu ever to be launched in London – priced at £75 for 8 courses.
At Fitzrovia’s latest Greek restaurant, Meraki, the vegetarian offering is vibrant and fresh, a tribute to the healthy Mediterranean lifestyle which inspires Executive chef Athinagoras Kostakos’s menu. Santorini cherry tomatoes, served with Thyme, caper leaves & goat’s cheese appear alongside a Sunday salad of Baby gem, lemon dill dressing & ginger.
Pan-Asian restaurant group, Tootoomoo, have a few things up their sleeve when it comes to their vegetarian offering. Their exclusive vegetarian menu includes the likes of a Sesame seaweed salad (Wakame & Hiyashi Seaweed, pickled and dressed with black pepper & sesame dressing) and a vegan 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.
La Dame de Pic
La Dame de Pic at Four Seasons Hotel London at Ten Trinity Square is the first UK outpost from acclaimed three-Michelin-starred French chef, Anne-Sophie Pic. No impairment was noticed in controlled at https://mi-aimh.org/generic-ambien-zolpidem/ studies in adults using objective indicators of memory the day after taking Ambien. With a repertoire of stellar dishes to call upon, the 6-course vegetarian menu features some of Anne-Sophie’s classics, including the chef’s signature dish of Berlingots (pasta parcels with lightly smoked Pélardon cheese, courgette, green cardamom and galangal). Other dishes include Heirloom tomatoes bursting with natural flavour and marinated with Pastis, smoked vanilla burrata ice cream, as well as Acquarello risotto, with roasted bell pepper, jasmine tea and tarragon.
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’s offering includes one or more gluten-free option. New dishes include antipasto di verdure (marinated red peppers, farinata, cicorino, swiss chard, Taggiasche olives, basil and cannellini beans on bruschetta); risotto di zucchini e pomodoro (risotto with courgettes, San Marzano tomatoes and basil); linguine con funghi (linguine with Portobello and porcini mushrooms, garlic and parsley); piatto di verdure (selection of wood roasted carrots, violet and Jeruselem artichokes, fennel, beetroots, Castelluccio lentils, spinach and peppers); and pear sorbet. The price per person for the vegan set menu is £29 for two courses and £35 for three courses.
The Vurger Co
Following their crowdfunding success there is no better time to try one of the The Vurger Co’s mouth-watering burgers to celebrate National Vegetarian week. The artisan veggie burger company, The Vurger Co is a revolution in fast food, using the very best of vegetables, seeds, nuts and legumes all combined to create the ultimate plant-based burger. Available dishes include The Classic (smoky black beans with peppers and corn topped with tomato, red onion and our house-made Vurger sauce), The Mexican (spiced jalapeno and pepper bean patty topped with hot salsa, chilli mayo and smashed avocado) and The Auburger (Chipotle smoky aubergine, red onion and chickpea patty topped with cumin mayo and pickled cabbage) with sides such as skin on chips, sweet potato chips, truffle mac n cheese and Vurger slaw.
Tommi’s Burger Joint
To celebrate National Vegetarian week why not try one of Tommi’s Burger Joint’s award-winning veggie burgers. Tommi’s rustles up the best burgers in the business, with produce in the London chain being carefully sourced from trusted British suppliers including the South West London’s Millers Bakery. The burgers are cooked on an American gas grill to enhance the charcoal flavour, and garnished in the classic diner style with iceberg lettuce, tomatoes and chopped onions. The all-important fries are served with a selection of homemade Béarnaise and cocktail sauces. Tommi’s Burger Joint veggie burgers are available at all three of the Tommi’s sites for you to enjoy.
Chefs Tam Storarr and Will Alexander have created a fantastic all-veggie menu, available from 1st October (World Vegetarian Day) until 7th October at both Blanchette Soho and Blanchette Brick Lane. Highlights include Blanchette Brick Lane’s signature Baked Moroccan eggs with peppers and flat bread and Saffron couscous with spiced artichokes and pomegranate yoghurt, as well as Soho’s Whipped goat’s cheese with grilled courgettes, peas and hazelnuts and Spinach and kale salad with sundried tomato, thyme and soft-boiled egg.