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Feel the Plant Power




If you’re one of the 250,000 people doing Veganuary, you’re in for a delicious month. Velvet visits three local venues, all offering truly top-notch plant-based options.

The Weeping Willow, Barrow

Already loved for its meadowland setting, luxurious interior and seasonal, locally sourced menus, Barrow’s Weeping Willow has added a vegan string to its bow. The top-selling dish thus far is the local grey oyster cluster mushroom, charred, smoked and served with garlic and thyme polenta chips,green tomato ketchup, and a salsa verde, roasted red onion and wild rocket salad.

Part of The Chestnut Group, The Weeping Willow is at Bury Road, Barrow, Bury St Edmunds. See theweepingwillow.co.uk for more.

The Gog Farm Shop, Stapleford

The Brook's vegan ready meals are now stocked at The Gog (24597938)
The Brook's vegan ready meals are now stocked at The Gog (24597938)

Want to eat delicious plant-based meals at home, but lack the time (or desire) to cook? The Brook’s award-winning vegan dishes - from mac and cheese to jackfruit rendang, which has two Great Taste stars to its name - are now in stock at The Gog. Starting life as a London restaurant, The Brook is now known for its sustainable, simple to prepare and seriously tasty ready meals. The Gog is also introducing a range of packaging-free products this month: a nice planet-friendly touch.

The Gog Farm Shop is at Heath Farm, Babraham Road, Stapleford. See thegog.com for more.

Meatless x Ta Bouche, Cambridge

Meatless is popping up at city centre bar Ta Bouche (24597935)
Meatless is popping up at city centre bar Ta Bouche (24597935)

Meatless, the much-loved vegan street food venture, is moving into the kitchen at Cambridge bar Ta Bouche this month. Pledging “to put vegetables front and centre without compromising on taste”, Meatless, the brainchild of acclaimed city chef Jay Scrimshaw, will be offering an all-day menu from January 6. With a 50% discount on orders throughout the three-day soft launch, expect everything from classics (burger, curry) to global flavours (Thai larb salad, Korean bipimbap).

Says Jay: “More and more people are choosing a more meatless way of life for health and the environment. With that in mind, not only is our food light on the planet but we want to keep our carbon footprint low too. So our residency at Ta Bouche will be light-touch: just small changes to their already welcoming space so we can focus all-importantly on making food that gets people talking.”

Ta Bouche is at Market Passage, Cambridge. Visit tabouche.co.uk for more.



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