Tredwells

Veganuary Continues at Tredwells

Delicious, creative plant-based dishes have been long-standing staples on the menus at Tredwells and keeping the spirit of Veganuary going, we’ve rounded up some of the exciting plant-based happenings taking place in the restaurant.


VEGWELLS X THREE SPIRIT

The Vegwells tasting menu is back. 5 delicious plant-based courses celebrating seasonal tastes and flavours, perfect for those who are giving vegan dishes 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

VIEW SAMPLE MENU


THE PERFECT PLANT-BASED ROAST

Chef Chantelle Nicholson has developed the ultimate plant-based roast. Launched just in time for Veganuary, our lentil based roast is available to enjoy every Sunday and consists of caramelised onions, jackfruit, and a Moving Mountains meat-free patty — plus 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

BOOK TABLE


VEGAN-SPIRATION

With more people than ever embracing a plant-based lifestyle, 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, we’re on hand to help. Follow our Kitchen Diary for recipes and share your attempts on social media by tagging @chefchantelle with #Planted.

KITCHEN DIARY