In celebration of ‘Veganuary’, InterContinental London Park Lane has created a Vegan Afternoon Tea packed with enticing flavours to rival that of its non-vegan companion.
With the demand for Vegan options ever growing, the talented pastry team has developed a Vegan Afternoon Tea to ensure that guests wishing for a plant-based menu have an equally delicious experience of the time-old British tradition of Afternoon Tea. Whether part of everyday routine or for the month of January as a New Year Resolution, the Vegan Tea presents a delicious foray into plant-based dishes with indulgent savoury and sweet delights. Click here to have a look at the menu.
Inspired by the natural bounty of Mexico, modern Mexican restaurant Ella Canta’s seasonally changing ‘We Eat Colour’ menu will take on a vibrant new vegan twist for the month of January.
As with each of acclaimed Mexican Chef Martha Ortiz’s menus, ‘We Eat Colour - Vegan Edition’ is a culinary response to the stories and spirit of her home, Mexico. With abundant plant-based ingredients grown across the country, Martha has combined these with British-isles favourites to create a selection of inspired dishes. The newly created menu will channel the rich flavours and colours of plants, beautifully showcasing how Mexican cuisine lends itself to veganism.
Launching on 9th January, the menu will be a curation of dramatic plant-based dishes filled with bold flavours - making the most of Mexico’s cornerstone vegan ingredients, such as avocado, aguacate and chayote. Available until the end of the month, the menu will see its three most popular dishes earn a permanent place on Ella Canta’s menu. Click here to see the menu.
Theo Randall at the InterContinental
Theo Randall charges headfirst into Veganuary with his acclaimed vegan menu taking on new dishes for 2020. Bursting with rich Italian flavours, the revitalised menu has expanded dishes that are sure to tempt even the most carnivorous of palates.
The menu offers mouth-watering flavours on each course, with antipasti highlights including deep fried violet aubergines, courgettes, squash and Jerusalem artichokes complemented with fragrant sage, chilli and mint sauce. The Primi course sees hearty Italian dishes including a Minestrone Verde - a rich Tuscan bean soup with Swiss chard borlotti beans, tomato, celery and carrots. For the main course, guests can enjoy the earthy flavours of the acquerello risotto with wild porcini and portobello mushrooms, garlic and parsley, amongst other delicious dishes. Click here to see the menu.