Delicious, creative plant-based dishes have been long-standing staples on the menus at Tredwells but in the spirit of Veganuary, we’ve rounded up some of the exciting plant-based happenings taking place this month.
VEGWELLS X THREE SPIRIT
This month, the Vegwells tasting menu is back. 5 delicious plant-based courses celebrating seasonal tastes and flavours, perfect for those who are giving Veganuary a go or for those who just want to experience something different. The plant-based tasting menu sits alongside the regular, 5-course ‘Taste of Tredwells’ menu so both menus can be enjoyed by vegan and non-vegan diners alike. In addition to this, we are excited to announce that we have partnered with the fresh, new non-alcoholic brand Three Spirit whose naturally uplifting elixir is the perfect accompaniment for those laying off the booze this new year. Kick off your meal with The Sour made with lemon juice, agave, and aquafaba or end your meal with the Out Out, a feel-good take on a classic Espresso Martini (without the hangover).
Vegwells Menu: 5-courses for £35
THE PERFECT PLANT-BASED ROAST
Chef Chantelle Nicholson has been developing and perfecting the ultimate plant-based roast. Just in time for Veganuary, our vegan roast is now ready to launch with the lentil based roast consisting of caramelised onions, jackfruit, combined with a Moving Mountains meat-free patty. Packed with nutrients and flavour, our plant-based diners can enjoy a traditional Sunday roast with all the trimmings – no roast is complete without Yorkies and roast potatoes…
Vegan Roast: 3-courses for £30
Please book 48hrs in advance for the vegan roast
With more people than ever embracing a plant-based lifestyle this month, be sure to keep an eye on the MWR Kitchen Diaries for recipe inspiration. With a recent feature in The Independent, find seasonal, plant-based recipes a-plenty from our very own Chef Chantelle. So if you’re looking to rustle up a rosti or serve a special Sage and Shallot tart this Veganuary, we’re on hand to help. Follow our Kitchen Diary for recipes and share your attempts on social media by tagging @chefchantelle with #Planted.