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.
(2)

Bristol, South Glos, Bath

by Rachel Mills, Eco Chef

Please message or call if you have any enquiries.

FYI 💚
09/07/2025

FYI 💚

. charred courgette . fava bean & courgette dal . green pea chilla . tarka temper . coriander & mint chutney.🌱 We served...
08/07/2025

. charred courgette . fava bean & courgette dal . green pea chilla . tarka temper . coriander & mint chutney.

🌱 We served this dish as course 4 of 5 our pop-up at the Manor Hall last Saturday, where it was given a big thumbs up by our guests!

🌱 It will also be served as course 2 of 3 at the upcoming SEED to FORK event with and on Sunday 20th July.
(But a bigger portion than pictured; 3 courses mean larger plates!)

This is the kind of food I love to eat; packed full of flavour, nourishing and comforting. It's feel-good food. 💚

Courgettes are just coming into season, so they are featuring heavily on our menus right now.
🥒On Saturday the courgettes were from - grown organically in the UK
🥒Next Sunday, at SEED to FORK, the courgettes will be from Tamar Organics (Launceston) and Grow Wilder (Frenchay, Bristol).

The legumes used are grown organically in the UK by
- fava beans (in the dal) from Oxfordshire
- green pea flour (in the chilla pancake) from Gloucestershire












kholrabi ravioli . smoked ricotta . herb butterThis beautiful, summery dish took everyone by surprise when I served it a...
08/07/2025

kholrabi ravioli . smoked ricotta . herb butter

This beautiful, summery dish took everyone by surprise when I served it at the last pop-up.

Imagine the contrast of the crisp, cool and refreshing kholrabi, with the creamy and flavoursome ricotta, and the oily and aromatic butter - it's top-notch delicious.

The kholrabi is sliced thinly on a mandolin and then given a very quick and light brine in water with a little salt and lemon juice - just enough to draw out a little moisture to enable the kholrabi to be flexible, but still lovely and crunchy.

It's filled with a flavoursome soy milk 'ricotta', which is flavoured with extra virgin olive oil, nutritional yeast, Dijon mustard, lemon zest, mint, coriander and basil.

The butter is made using the same herbs (mint, coriander and basil), and my favourite organic and junk-free butter; Naturli.

It'll most definitely be back in the menu again the future. Maybe even with other veg when kholrabi is out of season, like beetroot or celeriac!












Last night's pop-up at the Manor HallA VERY summery menu!kholrabi ravioli . smoked ricotta . herb butterheritage IOW tom...
06/07/2025

Last night's pop-up at the Manor Hall

A VERY summery menu!

kholrabi ravioli . smoked ricotta . herb butter

heritage IOW tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust

french beans . whipped smoked . sun dried tomatoes . h**p seed parmësham

charred courgette . courgette and fava bean dal . tarka temper . green pea chilla . mint & coriander chutney

green pea crème caramel . loganberry syrup . fig leaf infused EVOO . salted hazelnut praline.












. courgette & dark chocolate brownie . tofu mascarpone . loganberry syrup . A delicious dessert that we will be serving ...
29/06/2025

. courgette & dark chocolate brownie . tofu mascarpone . loganberry syrup .

A delicious dessert that we will be serving at our upcoming event:

🌱 Sunday 20th July (SEED to FORK) @ Grow Wilder

Using produce grown organically by and myself.

(Dark chocolate, cocoa, sugar, butter and tofu also all organic and gorgeous... But let's pretend this dessert is made entirely of fruit and vegetables, please!)












. roasted heritage tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust . A delicious dish using sea...
28/06/2025

. roasted heritage tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust .

A delicious dish using seasonal organic veg that we will be serving at 2 upcoming events:

🌱 Saturday 5th July @ Manor Hall, Coalpit Heath
( Using produce from via )

🌱 Sunday 20th July (SEED to FORK) @ Grow Wilder
( Using produce grown by and )

The mayo is made from organic pea flour grown in Gloucestershire by
It would work with any legume flour, but I love the fresh pea flavour with this dish.

It's really simple to make;
1) Whisk together the pea flour and simmer on a medium heat. Cook for 5-10 mins, whisking continually. The mixture will thicken like a wet polenta. It's done when the 'bitter' taste of the beans has cooked out.
2) Pour into a dish, leave to cool, and pop in the fridge to set (overnight).
3) Break the set mixture into a blender, and add salt, lemon juice, smoked garlic and any soft herbs you fancy. Blitz in the blender until combined.
4) Continue to blend, whilst slowly adding a steady stream of oil. The mixture will turn into a shiny, smooth and velvety mayo.
5) Scoop into a container and put into the fridge to set/thicken.












. green pea panna cotta . loganberry syrup . fig leaf EVOO . salted hazelnut praline . The most seasonal and locally-sou...
23/06/2025

. green pea panna cotta . loganberry syrup . fig leaf EVOO . salted hazelnut praline .

The most seasonal and locally-sourced dish I have ever created.

I suspected this was also the most delicious dessert I have ever created. I can confirm this was true after serving it at the last pop-up, and receiving many compliments!

Creamy, sweet, sharp, fresh, aromatic, peppery, crunchy and a little bit salty.

The loganberries, fig leaves and borage was grown organically in my own back garden. You can't get fresher or more locally grown than that. 🌱

The panna cotta has the perfect texture, wobble and creaminess. It's made green pea flour grown in Gloucestershire by , Cambridgeshire grown organic oat milk from and butter block.
It's got a really distinctive (and yet subtle!) grassy pea flavour, which comments the sweetness and sharpness of the other components.

Also using organic hazelnuts, EVOO and sugar.

A delicious vegan dish with every single ingredients grown in harmony with nature 💚

I'm DEFINITELY going to be serving it again at the next pop-up, on Saturday 5th July at The Manor Hall, Coalpit Heath.















. heritage IOW tomato . roasted new potatoes . broad beans . basil & smoked garlic mayo . lemon dust . Summer on a plat...
16/06/2025

. heritage IOW tomato . roasted new potatoes . broad beans . basil & smoked garlic mayo . lemon dust .

Summer on a plate! You can taste the sunshine 🌱☀️

A perfectly seasonal plate, using UK grown* organic produce from via

* All of the produce except the lemons, which were grown organically in Spain, and the borage, which was organically grown in my garden.












. lasagne . confit chestnut mushroom, black garlic, shallot, miso, tamarind, smoked chilli & sesame . sweet coriander ch...
16/06/2025

. lasagne . confit chestnut mushroom, black garlic, shallot, miso, tamarind, smoked chilli & sesame . sweet coriander chutney .

A *test kitchen* dish I am working on perfecting...

The lasagne portions are pan seared in butter so the outside is crisp and caremelised.

I absolutely LOVE the flavour profiles of this dish. Chestnuts are my absolute fave mushroom; rich, earthy, nutty, sweet with notes of porcini and petrichor. They work so well with the bold flavours of black garlic (liquorice), miso (salt, umami), tamarind (citrus, zing), shallots (sweet caramel), sesame (smokey, nutty), and dried chipotle chillies (smokey, heat).

The chutney dressing offers the perfect contrast; it's highly aromatic, punchy, spicy and acidic. Made by simply bending coriander leaf, lemon juice, ginger, garlic, green chillies, oil, salt and sugar.

I served this recently at a private dinner party on a base of white bean purée, topped with sticky gochujang aubergines. It was absolutely delicious and went down very well.

Hopefully you will see a version of this dish at future pop-ups... I'm trying to figure out how I can pan sear 30 portions at once.












. sticky toffee apple cake . miso toffee sauce . cinnamon & vanilla crème pât . roasted apple .A dessert I created for a...
14/06/2025

. sticky toffee apple cake . miso toffee sauce . cinnamon & vanilla crème pât . roasted apple .

A dessert I created for a private dinner party, and I'm pleased to say it went down very well.

This is definitely one I will be serving at pop-ups as soon as apples are in season!

One thing I am really enjoying making at the moment is custard... In all it's forms!
I have been using finely ground chickpea flour from alongside organic barista oat milk and organic butter block to create a silky smooth and indulgently thick custard.

I have also been playing around with proportions and spicing to create different thicknesses and flavours. Crème pât. Crème anglaise. Crème caramel... All the crèmes.

Excitingly, I have some organic green pea flour grown in Gloucestershire by - with a delicious fresh, sweet and grassy flavour - that I am determined to feature on next week's menu... Watch this space. I have ideas. 💚🌱












On Sunday I had the joy of hosting a cooking demo and recipe tasting for Earthfest.I cooked and served 3 different vegan...
10/06/2025

On Sunday I had the joy of hosting a cooking demo and recipe tasting for Earthfest.

I cooked and served 3 different vegan dishes using seasonal organic produce to 30 guests, and shared my recipes.

I felt so much happiness; seeing those plates come back wiped clean, and observing guests passionately annotating their recipe booklets as I talked through the recipes and how they can be adapted.

Earthfest is run by Friends of Emersons Green Park with support from Emersons Green Town Council.
There is a diverse and brilliant programme of FREE events that continue until 21st June - photography walks, art classes, guided wildlife walks, sensory walks, and a picnic in the park with music and fun for all the family.

(The cooking demo was £5, to cover cost of ingredients)

As a family we have enjoyed Earthfest (formerly Three Greens Festival) for many years, and it was a privilege to volunteer my time and be part of the fantastic programme of events this year.

I highly recommend getting involved in Earthfest, and thank Friends of Emersons Green Park for all the incredible work they do in our community to promote conservation and biodiversity.

. tamarind & maple glazed beetroot . whole oats . toasted coconut sambol . coriander oil . Bold, bright and flavourful! ...
27/05/2025

. tamarind & maple glazed beetroot . whole oats . toasted coconut sambol . coriander oil .

Bold, bright and flavourful! The perfect dish when you need something satisfying and nourishing.

One of my favourite things to serve at the moment is an alternative to a risotto made using whole naked oats.
They have a creamy and nutty flavour, and a slightly chewy and satisfying texture akin to pearl barley.

The velvety sauce enveloping those oats is made using puréed beetroot, coconut milk, garlic, ginger, smoked chillies, caremelised shallots and red miso.

Roasted beetroot is finished in a glaze made from vegan butter, tamarind, tamari soy sauce & maple syrup.
Glazing beetroot with something buttery/salty/sweet/zingy is one of my favourite ways to serve this beautiful earthy veg - and it concerts those who say they don't like beetroot into absolute beetroot lovers.

The sambol adds a delicious zing with the lime zest and juice. Toasting the coconut adds a warm and toasty dimension, and an incredible aroma.

🌱 organic & GF naked oat groats were grown by in Scotland
🌱 organic UK grown veg from
🌱 coconut milk from
🌱 organic coconut from
🌱 organic miso from
🌱 organic vegan butter from












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Bristol
Bristol
BS16

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+447910417128

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