Being served at all events in November 💚
New dates for chefs tables added; reserve your spot soon!
Booking link in Facebook & Insta bio.
Throughout the evening guests will be served 5 courses of delicious vegan food. Chef Rachel will prepare and plate each dish in front of guests, and will talk through the produce and recipies. Between each demonstration guests will have time to eat, drink and socialise.
Each guest will receive a recipe booklet to take home, so that they can recreate dishes in their own kitchen.
This event is perfect for those who are interested in learning more about vegan and veg-centric cooking.
The atmosphere will be relaxed and personal; set around one large table in the cookery school.
Guests may bring their own wine or beverage of choice; the evening is BYO.
The menu is focused on food sustainability, and wherever possible uses the best locally grown, seasonal and organic produce.
#vegandining
#veganrestaurant
#veganfinedining
#veganchef
#veganbristol
#vegansofbristol
#bristolvegan
#bristolchef
#bristolrestaurant
#bristolfood
#bristolfoodie
#bristolfoodporn
#bristolindependent
#bristolfoodscene
#bestofbristol
#lifeontheveg
#organicveggies
#sustainableeating
#glutenfreevegan
How to forage without poisoning yourself!
Wild Garlic vs Arum Lily
Pic in comments.
Featuring @renmakesmusic on all my reels for the foreseeable, because between him and @thebigpushband that's pretty much all I am listening to these days. Each track a masterpiece; a work of art. Makes cheffing and creating in the kitchen an absolute dream.
Dish 2 of 4 at the pop-up restaurant on Saturday 25th March.
Beetroot & yellow pea flour pakora / beetroot, pomegranate & walnut yoghurt / wild garlic oil / smoked apple cider vinegar pickled roots / pumpkin seed dukkah.
Fresh, bold & vibrant flavours on this plate, celebrating the joy of early spring. Winter is finally over and the wild garlic has arrived 🌱💚. I love this dish and can't wait to share it with you.
A slight variation on the sample menu; switching the centrepiece veg so we now have beetroot on the 2nd course and celeriac on the 3rd (instead of the other way around). Trust me; it works better this way 😉.
#vegandining
#veganrestaurant
#veganfinedining
#veganchef
#veganbristol
#bristolvegan
#bristolchef
#bristolrestaurant
#bristolfoodie
#bristolfoodporn
#bristolindependent
#lifeontheveg
#organicveggies
#sustainableeating
#glutenfreevegan
#beetrootpakora
#wildgarlic
The plant-based food we serve celebrates beautiful vegetables, and let's them take centre stage.
Dishes featured in this reel were prepared at Greenhouse HQ and Demuths Cookery school.
Recap of 2022 (A little bit late...)
Thanks to all have supported us. We have come a long way since opening for business in March last year, just 10 months ago!
We can't believe we are pretty much fully booked until June... Absolutely blown away. We must be doing something right for you to be coming back again and again, and sharing the experience with friends and family.
We can't wait to feed you more delicious and beautiful vegetables you in 2023. I'm so pleased with the menus; you are in for a treat!
Cheers X
#vegandining
#veganrestaurant
#veganfinedining
#veganchef
#veganbristol
#bristolvegan
#bristolchef
#bristolrestaurant
#bristolfoodie
#bristolfoodporn
#bristolindependent
#popuprestaurant
Transformation - A lot of time went into preparing 116 plates of food for the pop-up on Saturday. Here's the before and after 🍴😋🌱.
We LOVE vegetables. We LOVE beans and pulses. We LOVE using organic produce grown in the UK.
Eating for the environment isn't always as simple as 'going vegan', it's a complicated and nuanced issue weighing up factors such as food miles, packaging, processing, land use, water use, ecosystem damage and habitat loss through intensive agriculture etc...
Our approach to eating sustainably focuses on making the produce the focal point of each dish (instead of a meat substitute), and knowing where the produce came from and how it was cultivated. There never has been a more important time to support farmers, and care for soil health.
At Greenhouse we welcome vegans and non-vegans alike; we love all of you. ☺️
If you want to enjoy a bit of cropwell bishop stilton with a glass of red on Christmas Eve, please crack on and enjoy! But please be aware that Rachel will judge you harshly if you buy asparagus in December, as it will have likely been air freighted from Peru and be packaged in a lot of plastic... ✈️🌍
#vegandining
#veganrestaurant
#veganfinedining
#veganchef
#veganbristol
#bristolvegan
#bristolchef
#bristolrestaurant
#bristolfoodie
#bristolfoodporn
#bristolindependentbusiness
What do you think - Christmas Music at the pop-up this weekend?
It it:
YES - I'm feeling festive!
Or
No, my ears will bleed!
(Sorry, we won't be showing the football...)
The four course menu to be served that evening:
Fava bean hummus, roasted beetroot with orange & maple glaze, pumpkin seed dukkah.
***
Sticky cauliflower tempura, red cabbage, tahini & roasted garlic sauce, gochujang, ginger, maple, sesame.
***
Celeriac & pea flour pakora, cavelo nero crisp, smoked quinoa, confit shallots, whipped celeriac & homemade soya ricotta, caramelised apple, roasted hazelnuts.
***
Chocolate mousse, salted dark chocolate ganache, hazelnut amaretti
