Greenhouse - Plant Based Dining

Greenhouse - Plant Based Dining Pop-Up Restaurant, Supper Club, Private Dining & Catering. Serving plant based, vegan and gluten-free food using organic, seasonal and local produce.
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Bristol, South Glos, Bath

by Rachel Mills, Eco Chef

Please message or call if you have any enquiries.

Just a little reminder 💚
19/01/2025

Just a little reminder 💚












It's the news you have been waiting for...NEW DATES!Sat 5 Apr 25Sat 24 May 25Sat 21 Jun 25Sat 5 Jul 25🍴 Five course menu...
14/01/2025

It's the news you have been waiting for...

NEW DATES!

Sat 5 Apr 25
Sat 24 May 25
Sat 21 Jun 25
Sat 5 Jul 25

🍴 Five course menu 🍴
🌱 Vegan . Organic . Seasonal 🌱
🍷 £40pp - BYO 🍷

@ The Manor Hall, Coalpit Heath

Yep, that's a FIVE course menu.
It's going to be AWESOME!

We will be opening booking this Sunday at 6pm.

(Booking links for each dage will be accessible via the Greenhouse Linktree page; link in bio)

Cannot wait to serve you,
Rachel & Jason












Last night at the Manor Hall!A beautiful evening with lots and lots of new faces, as well as our lovely regulars.It was ...
12/01/2025

Last night at the Manor Hall!

A beautiful evening with lots and lots of new faces, as well as our lovely regulars.

It was a real honour to meet so many guests who were dining with us for the first time. I'm so happy you enjoyed yourselves!

It also fills me with happiness when guests choose to come to Greenhouse to celebrate with friends and family. We love being part of this; seeing people of all ages coming together, making memories, and enjoying veg-forward organic vegan food.

Also - many thanks to the Manor Hall for coming to the rescue with their spare fairy lights, after our second set broke just before service!

On the menu:
roasted purple sprouting broccoli . sweet potato cornbread . sweet potato & sun-dried tomato mole . lemon zest dust .
charred red cabbage . sweet chestnut velouté . apple, tarragon & caraway salsa . toasted hazelnuts .
confit portobello mushroom . white bean purée . roast potatoes . h**p seed parmësham . thyme oil .
baked apple . spiced sticky toffee pudding . brown sugar &. dark rum crema .


Thank you,
Rachel & Jason












. charred purple sprouting broccoli . sweet potato cornbread . sweet potato & sun-dried tomato mole . lemon zest dust . ...
11/01/2025

. charred purple sprouting broccoli . sweet potato cornbread . sweet potato & sun-dried tomato mole . lemon zest dust .

All the beautiful flavours & textures in this smokey and zingy dish.

Mole is a sauce used in traditional Mexican cooking, made using smoked chillies, dried fruits, nuts, spices such as cumin and cinnamon, and often dark chocolate. It's rich, sweet, smokey, earthy, salty, tangy and utterly delicious.
There are many, many different variations on this sauce In this version I have added roasted sweet potatoes and sun-dried tomatoes.

Suppliers of organic produce:
- sweet potatoes from
- broccoli & lemons from
- sun dried tomatoes, raisins & dark chocolate from












. confit portobello . white bean & thyme puree. roast potatoes . h**p seed parmësham . thyme oil .This dish is comforti...
10/01/2025

. confit portobello . white bean & thyme puree. roast potatoes . h**p seed parmësham . thyme oil .

This dish is comforting, luxurious and absolutely massive on flavour. Bold and bright, it's guaranteed to put a smile on your face.

The dense and earthy portobello mushrooms are cooked confit-style with garlic, thyme, cumin, paprika, smoked salt, lemon zest, sun-dried tomatoes, cold pressed rapeseed oil and naturli butter. The result is a mushroom with incredible texture, and infused with all those beautiful flavours.

The aromatic oil with all those ingredients is then blitzed to a sauce, which is served in generous spoonfuls over the mushrooms.

The bean purée is velvety smooth, and has a delicious creamy and nutty flavour. Enhanced with lemon and thyme, it brings freshness and acidity balance the buttery mushrooms.

The roasties are made using red skinned sentanta potatoes, resulting in that perfect crispy outside and fluffy inside.

Our signature h**p seed parmësham adds even more depth, umami and texture. This is a guest favourite, for good reason!

Our suppliers of gorgeous organic produce:
Mushrooms (Shropshire) from
Potatoes (Borders) and lemons (Spain) from
White beans from
H**p seed & sun-dried tomatoes from
Butter from












. roasted red cabbage . apple, sweet chestnut & caremelised onion velouté . tarragon cream . caraway . Recipe developmen...
02/01/2025

. roasted red cabbage . apple, sweet chestnut & caremelised onion velouté . tarragon cream . caraway .

Recipe development for pop-ups this January. The flavours in this dish work SO WELL together; I know I'm on to a real winner with a few minor adjustments...

The cabbage is roasted to perfection; softened whist still retaining a little bit of bite, and *just* stating to char. The veloute is sweet, rich, creamy and nutty, and pairs beautifully with the cabbage. Tarragon is the perfect aromatic herb to complement cabbage and apple, but I think a more acidic sauce, to cut through the creaminess of the veloute, would work best...
Perhaps a tarragon chimichurri with a smoked apple cider vinegar? Yes... Thats the one!












. dark chocolate, carlin pea & spiced fruit brownie . orange, cinnamon & brown sugar cream . orange zest sugar. Course 4...
10/12/2024

. dark chocolate, carlin pea & spiced fruit brownie . orange, cinnamon & brown sugar cream . orange zest sugar.

Course 4 of 4 on all pop-up menus throughout December.

The brownie is a Christmassy adaptation of our signature dark chocolate & carlin pea brownie, with the addition of (vegan) mincemeat. The spices, dried fruit and citrus work SO WELL with the dark chocolate, and make the texture of the brownie even more moist and fudgy.

Made using:

- Organic UK grown Carlin Peas from
- Organic oranges from
- Organic dark chocolate & ground almonds from
- Organic butter from

The beautiful bowl this pud is presented in is handmade by from Tree to Treen.
I'm so excited to be invited to his workshop at as chef for 'Banquet in a Bowl'. A three course meal served in a bowl made by Geoff, set in his workshop at Grow Wilder.
Link in bio if you would like to find out more about this unique event!












. celeriac pave . rosemary & smoked garlic oil . lemon zest dust . Course 2 of 4 on all pop-up menus throughout December...
09/12/2024

. celeriac pave . rosemary & smoked garlic oil . lemon zest dust .

Course 2 of 4 on all pop-up menus throughout December.

I served this dish on Saturday at The Manor Hall to much delight, and will be serving it again on Thursday 19th December.

It's so gorgeous and luxurious!

Layers and layers of thinly sliced celeriac are dressed in butter*, garlic, smoked salt, nutritional yeast & chilli flakes. Then baked in the oven for an hour, letting out steam every 5 mins, until soft and starting to caremlize. Then cooled, compressed, sliced, then fried in more butter until crispy on the outside.

Drizzled with highly aromatic smoked garlic and rosemary oil, and zesty lemon for citrussy zing - those bold flavours work so well with the creamy & buttery pave.

I absolutey adore how the celeriac is transformed; it looses it's astringent aniseed like quality and turns all sweet and nutty. It also has a wonderful 'bite', a little bit of resistance whilst still being soft, creamy and buttery. The the mouthfeel is so satisfying.

It's incredible just how many Kg's of veg go into these dainty slices of pave. It looses about half of its volume as steam during the bake, meaning flavours are super concentrated!

Made using the best organic celeriac and potatoes from

* block vegan butter is my absolute fave; it's so delicious and works as well as any dairy butter in recipes. It's a blend of organic fats such as shea, rapeseed and almond, and doesn't include any gumpf or nasties.












Last night's pop-up at The Manor Hall, Coalpit Heath.The menu was a resounding hit! Lots of guests said that it was the ...
08/12/2024

Last night's pop-up at The Manor Hall, Coalpit Heath.

The menu was a resounding hit! Lots of guests said that it was the 'best yet' and couldn't pick a favourite dish. Loved every mouthful and morsel. It's so satisfying for me to see those plates come back absolutely scraped clean.

Thank you to everyone who came for venturing out in the blustery winds.

Fortunately the worst of the storm had passed and had been downgraded to yellow by the time it started. There were many times during the 48hrs of food prep when I thought we would have to cancel the event. It was tense. I am SO glad I was able to feed you in the end!

(A small part of me thinks Darrah clocked the name of our little business and understood the on-the-nose reference to the climate emergency, and thought 'You know what? These guys are trying their best... Let's go lightly on them and let them enjoy that organic & vegan food".)

If only it worked this way. Unfortunately it disproportionately affects the world's most vulnerable, and not those most responsible.

We Strive . We Persist . We Resist .

Special thanks to my son, who came last night with my parents, and helped us set up and clean down.
He's my top food taster, loves all his vegetables, and can always be relied upon to give thoughtful feedback and critique! 💚






roasted jerusalem artichoke . jerusalem artichoke & smoked tofu velouté . chipotle pickled raisins . thyme oil. toasted ...
22/11/2024

roasted jerusalem artichoke . jerusalem artichoke & smoked tofu velouté . chipotle pickled raisins . thyme oil. toasted hazelnut.

This dish was an absolute hit at the pop-up restaurant last night; the feedback was incredible.
And so, I am going to repeat this dish as course 1 of 4 on all pop-up's in December!

Jerusalem artichoke's are an absolute delight. A distinct and unique flavour that's sweet, nutty, earthy, and not like any other vegetable. When roasted their natural sugars caramelize and the skins turn almost like chewy toffee in texture. Divine!

The rest of the dish compliments and contrasts with those gorgeous roasted artichokes,
- luxuriously rich smoked tofu and artichoke velouté
- sweet and plump raisins infused in chipotle vinegar; little bursts of spice, acidity and smoke.
- crunchy roasted hazelnuts
- aromatic, citrusy and woody thyme oil

Though, word of warning... Their nickname is 'fartichokes'. Jerusalem artichokes are rich in inulin; a probiotic fiber (that's makes them really super for gut and digestive health!). However, insulin can cause excess gas in some people, especially if you eat too many at once!


















toffee apple cookie cake . fermented fava bean & brown sugar cream . spiced caramel brittle To be served as course 4 of ...
14/11/2024

toffee apple cookie cake . fermented fava bean & brown sugar cream . spiced caramel brittle

To be served as course 4 of 4 at the pop-up restaurant on Thursday 21st November @ The Manor Hall, Coalpit Heath.

I served this pud at the last pop up and it went down very well. It was described as 'the best dessert I have EVER eaten', which is high praise indeed!
Unashamedly sweet with that deep mollassesy brown sugar, and complemented perfectly with tart apples and (slightly) salty umami cream.
I love that the base is a cookie cake, rather than a light sponge, as it stands up to the sticky apple caramel without getting soggy. The crunch is divine.

This is one I will be repeating for sure; it's LUSH.

Made using organic & locally grown apples 🍎


















charred leek . confit leek . romesco. almond . sourdoughTo be served course 1 of 4 at the pop-up on Thursday 21st Novemb...
12/11/2024

charred leek . confit leek . romesco. almond . sourdough

To be served course 1 of 4 at the pop-up on Thursday 21st November @ The Manor Hall.

Leek season is here! These beautiful organic leeks from have a mild and sweet alium flavour.

Served here the classic way, with romesco sauce.
I have served romesco sauce a few times at Greenhouse, and it's ALWAYS a hit. It's the absolute perfect balance of sweet, smokey, tart, creamy and nutty.


















Beetroot & naked oat risotto . chickpea tofu . roasted red onion . h**p seed parmesan . rosemary & sage oil . black garl...
11/11/2024

Beetroot & naked oat risotto . chickpea tofu . roasted red onion . h**p seed parmesan . rosemary & sage oil . black garlic & balsamic salt.

If ever there was a plate that showcase the deliciousness of sustainable vegan foods, this would surely be it?!

This dish is to be served course 3 of 4 at the pop-up restaurant on 21st November @ The Manor Hall, Coalpit Heath.

The 'risotto' is made from whole oat groats, which have a mild nutty taste and satisfying chewy bite akin to pearl barley. Grown organically in Kincardineshire, Scotland from . Enveloped a rich, sweet & earthy beetroot; it's satisfying, nourishing and packed with flavour and texture.

The homemade Burmese-style tofu has the softness and creaminess of silken tofu, but much deeper in flavour.
Inspired by a recipe from
I cooked the chickpeas with vegetable stock and garlic to add even more richness.
The chickpeas were grown & milled in Norfolk, England also from Hodmedods.

The sage and rosemary oil is punchy and highly aromatic, an absolute explosion of woodsy and citrussy flavour. Herbs are garden-grown from

Finished with my signature h**p seed parmesan for extra umami & texture. I receive compliments on this every time I serve it, and am told I should be selling jars...
Organic h**p seeds from

Organic UK grown beetroots and onions from


















Hello everyone, its me, Rachel. I'm the creator and chef of Greenhouse - Plant Based Dining.Tonight I opened bookings fo...
10/11/2024

Hello everyone, its me, Rachel. I'm the creator and chef of Greenhouse - Plant Based Dining.

Tonight I opened bookings for a brand new pop-up restaurant, at athe Wild Goose Space, St Werburghs. I'm very excited about it!
It will be a a fantastic SIX course feast celebrating vegetables, fruits and legumes grown organically and locally, with an emphasis on food sustainability.
Each dish will be lovingly crafted; vibrant, flavourful and beautiful.

INFO:

🍴6 course vegan menu 🍴
🌱 Seasonal organic produce 🌱
🍷BYO 🍷
🎫 £60pp 🎫

Fri 24 Jan 25
Fri 28 Mar 25

Booking is now OPEN and booking up fast already!

The format will be a bit different from our usual pop-up's. We will be serving fewer people, and more courses. It's going to be really special!

Chef Rachel will visible cooking and plating from the dining space. Rachel is always delighted to chat with guests, and we hope that the dining space will encourage much more interaction between chef and guests!

It's still going to be BYO with tap water provided; we know our guests like this as it helps keep costs down.
You are welcome to bring whatever you fancy to drink, but to help will be emailing all guests a suggested drinks pairing a week before the meal. Cheers!

We cannot wait to serve you.
Thank you SO MUCH for your continued support 💚.

*Pop-ups at Wild Goose will be in addition to our monthly pop-up at The Manor Hall, Coalpit Heath. The aim is that we have two pop-up events per month; one at each venue!

Photo 1 credit - .brand


















A few snaps from our pop-up restaurant at The Manor Hall last night.Thank you to everyone 💚Don't forget; bookings open f...
10/11/2024

A few snaps from our pop-up restaurant at The Manor Hall last night.

Thank you to everyone 💚

Don't forget; bookings open for our NEW pop-up at The Wild Goose Space tonight at 6pm!


















NEW POP-UP RESTAURANT!We are overjoyed to announce that in 2025 we will be holding more* pop-up restaurants at a brand n...
05/11/2024

NEW POP-UP RESTAURANT!
We are overjoyed to announce that in 2025 we will be holding more* pop-up restaurants at a brand new venue; The Wild Goose Space @ The Yard, St Werburghs.

🍴6 course vegan menu 🍴
🌱 Seasonal organic produce 🌱
🍷BYO 🍷
🎫 £60pp 🎫

Fri 24 Jan 25
Fri 28 Mar 25

RESERVATIONS OPEN THIS SUNDAY @ 6PM!
(Booking pages for each date have been added to my Linktree, and be 'live' at this time)

This gorgeous venue at fits our ethos of sustainability and community, and is absolutely perfect for hosting an intimate dinner service.

The format will be a bit different from our usual pop-up's at The Manor Hall. We will be serving fewer people, and more courses. It's going to be really special!

Chef Rachel will visible cooking and plating as the kitchen overlooks the dining space. Rachel is always delighted to chat with guests, and we hope that the dining space will encourage much more interaction!

It's still going to be BYO with tap water provided; we know our guests like this as it helps keep costs down.
You are welcome to bring whatever you fancy to drink, but to help will be emailing all guests a suggested drinks pairing a week before the meal. Cheers!

We cannot wait to serve you.
Thank you SO MUCH for your continued support 💚.

*Pop-ups at Wild Goose will be in addition to our monthly pop-up at The Manor Hall, Coalpit Heath. The aim is that we have two pop-up events per month; one at each venue!



















Some pics from a last night; a private catering service for 21 absolutely lovely ladies at a Hen Do celebration.Such hap...
20/10/2024

Some pics from a last night; a private catering service for 21 absolutely lovely ladies at a Hen Do celebration.

Such happy energy in the room; it makes my job as chef a real joy!

I take a lot pride in creating bespoke menus for private events that suit both the occasion and clients preferences. I enjoy the process of making menu suggestions, and having a good 'consultation' (read: happy chat about food ideas and seasonal veg) before settling on a menu that they are happy with.
The brief for this celebration was 'fresh and zesty', and the final menu was:
charred leek . romesco sauce . toasted almonds . lemon zest dust . sourdough .
smoked tofu in black garlic & cocoa . corn ribs . roast potatoes . cauliflower & tahini puree . rose harissa oil . h**p seed parmesan .
spiced orange & almond sponge, rose & triple sec mascarpone . candied almonds . orange zest & rose sugar .

Thank you to for her impeccable service support to throughout.
Thank you to the gorgeous ladies for bringing such good vibes.

Venue:



















Charred broccoli . whipped smoked tofu . raisins infused with smoked tea & chipotle chilli . toasted hazelnuts . lemon z...
15/10/2024

Charred broccoli . whipped smoked tofu . raisins infused with smoked tea & chipotle chilli . toasted hazelnuts . lemon zest dust

So here it is... The dish that got everyone very excited when we served it at the pop-up last Saturday. Honestly, I was blown away by how much enthusiasm you had for his one.

Absolute magic combo of smokey, spicy, sweet, zingy, creamy and crunchy.

It's back on the m eh again at the (FULLY BOOKED) pop-up at The Manor Hall on Friday 25th October.

Yum, yum, yum!

Using the best organic produce:
🌱 broccoli, lemons & garlic from via
🌱Smoked tofu & raisins from
🌱 Hazelnuts from



















Address

Bristol
Bristol
BS16

Telephone

+447910417128

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