About us
A small kitchen with a big idea: food made from plants that nobody eats out of duty.
Contact usOur story started back in
2014.One food truck, one chickpea burger and a queue round the block every lunchtime. Two years later we signed the lease on an old print shop and built the open kitchen we cook in today.
Our vegetables come from three farms less than an hour away, our bread from the bakery across the street, and nothing on the menu ever saw a freezer.
The story behind our vegan restaurant
Our chefs trained in steakhouses and taquerias, and it shows: we cook plants the way they cooked meat, over high heat, with smoke, salt and patience. Nothing on the menu is a copy of something else; it is just good food that happens to be vegan.
Our vegetables come from three farms less than an hour away, our bread from the bakery across the street, and nothing on the menu ever saw a freezer.
Our mission to bring vegan food to everyone
Good food should not be a luxury or a lecture. We cook plant-based dishes people crave, at prices that make them an everyday choice.
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Our chefs
The three people who taste everything before it leaves the kitchen.
John Carter
Co-founder and head chef
Carl Doe
Co-founder and manager
Sara Weeslin
Head of pastry
