Greenhouse - Plant Based Dining

Name: Greenhouse - Plant Based Dining
Address: Bristol, Bristol, BS16, GB
Telephone: +447910417128
Rating: 5

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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.
(23)

Bristol, South Glos, Bath

by Rachel Mills, Eco Chef

Please message or call if you have any enquiries.

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! 💚

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!

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 🍎

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.

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

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

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!

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!

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:

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

14/10/2024

A few pics from the pop-up restaurant at The Manor Hall, Coalpit Heath this Saturday.

As always, thank you so much to our guests for bringing a lovely atmosphere and for your kind words about the food! What was your favourite course?!

On the menu we had:

fava bean & beet hummus . maple glazed golden beet . chioggia beet ceviche . pumpkin seed dukkah . mint oil . sourdough

charred broccoli . whipped smoked tofu . toasted hazelnuts . smoked tea & chipotle infused raisins . parsley. lemon zest dust

naked oat risotto . roasted crown prince squash . roasted onion in fermented fava bean miso . h**p seed parmesan . sage & rosemary butter

spiced beetroot & chestnut sponge . dark chocolate & triple sec ganache . raspberry sugar

Many thanks,
Rachel & Jason

10/10/2024

UPDATE - SOLD!
BACK TO FULLY BOOKED 💚

We have 2 seats for the pop-up this Saturday available on resale, due to customers who had previously made a booking no longer being able to come.

7.30pm-10.00pm at The Manor Hall, Coalpit Heath

🌱4 course vegan menu
🌱 Seasonal organic produce
🌱 BYO
🌱 £34pp

It's going to be a really fantastic menu:

Fava bean & beet hummus, maple glazed golden beet, chioggia beet ceviche, hazelnut & pumpkin seed dukkah, mint oil, sourdough.

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

Naked oat risotto, roasted kabocha squash, charred onion in fermented fava bean miso, h**p seed parmesan, crispy sage, sage & rosemary butter.

Spiced beetroot & chestnut sponge, dark chocolate & cointreau cream, raspberry sugar.

Can't wait to serve you!
Rachel & Jason

07/10/2024

UPDATE - NOW FULLY BOOKED

NEW POP-UP RESTAURANT DATES!

We are excited to hold more pop-up restaurants at the Manor Hall in Coalpit Heath in 2025.

💚 Four course plant-based menu 💚
🌱 Seasonal, local & organic produce 🌱
🍷 BYO drinks 🍷
🎟️ £36 per person 🎟️

Sat 11th Jan
Sat 15th Feb
Sat 8th Mar

There will be a different menu each month, using the very best seasonal, UK grown & organic produce.

Reservations open Friday 11th October at 6pm.
Booking links will be added to my Linktree, which you can find on my insta & Facebook bio.

We tend to get booked up pretty fast, so this is an advance notice to get ready!

Looking forward to serving you,
Rachel & Jason
💚

03/10/2024

Naked oat risotto • roasted kabocha squash • charred onion in fermented fava bean miso butter • h**p seed parmesan • crispy sage • sage & rosemary butter

Course 3 of 4 at all pop-ups in October

This is a plate of seasonal comfort food that feels really satisfying to eat; it's sure to put a smile on your face! There are some delectably deep, sweet, smokey umami flavours going on. I'm so, SO happy with this dish.

🌱I have used naked oat groats that are organically grown in the UK by for the risotto. It's a really fantastic grain that is somewhere between brown rice and pearl barley, and works really well as an alternative for rice in this 'risotto'. The grains have a mild, creamy & nutty taste, and a perfect silky texture with a slightly chewy bite. It's also 100% gluten free!

🌱Kabocha squash is organically grown in Cambridgeshire from

🌱Onions are organically grown in the UK from . They are charred and then roasted in fava fermented bean umami paste from

🌱Organic h**p seed from

🌱And finally, organically grown herbs from my garden from

26/09/2024

Fava bean & beet hummus, maple glazed golden beet, chioggia beet ceviche, hazelnut & pumpkin seed dukkah, orange mint oil, sourdough.

Course 1 of 4 at all pop-up restaurants during October.

Beetroot is at it's absolute best right now, and I am really making the most of it in our next menu. This beautiful dish celebrates three types of beet; golden, chioggia and the traditional red vulgaris.

This absolutely stunning dish has all the flavours and textures going on. The combination of beet, mint and orange is absolute perfection. Meticulous attention to detail on this plate; right down to the citrussy coriander seeds in the dukkah. A wonderful way to start an autumn menu; mopped up with a nice hunk of sourdough.

🌱UK grown organic beetroot from and (Devon, Lancashire)
🌱UK grown organic Fava beans from
(Fife)
🌱 Organic seeds and nuts from
🌱Homegrown orange mint from

24/09/2024

beetroot & chestnut sponge • dark chocolate & cointreau ganache • spiced candied beetroot

I absolutely adore beetroot, and I wanted to serve a dessert to showcase the versatility of this beautiful vegetable.

Beetroot is often added to chocolate cake as it adds earthy sweetness that complements the chocolate, as well as making it deliciously moist.
I am delighted with my creation; a gloriously rich sponge, but without the chocolate (as I wanted the beetroot flavour and colour to really come through!). The sponge has chestnuts and warming spices such as star anise, ginger, cardamom, cinnamon and vanilla, and it works SO WELL with the beetroot.

In between the layers of moist sponge is a dark chocolate ganache, with cointreau and orange zest.

The PERFECT trio - beetroot, dark chocolate & orange 😍.

This dessert will be served at all pop-up restaurant's throughout October, and I cannot wait to hear your feedback. I just know you are doing to love it.

I will be tweaking the presentation between now and then, as I'm not entirely happy with the extra ganache & candied beetroot roses on top; I'm not sure it needs it. I might opt for some tart berries or zesty orange instead...

20/09/2024

charred courgette • courgette & pea mutabal • hazelnut dukkah • sourdough

Served as course 1 of 4 at all pop-ups this month, and enjoyed by all our customers!

I enjoy this alternative to the traditional aubergine mutabal; the courgette, pea, mint & lemon brings a fresh and bright edge to this smokey dish.

Made using beautiful organic courgettes grown by and

09/09/2024

Working Hands

Hands that do a lot of washing, chopping, peeling, mixing, digging, picking, cleaning, carrying, building and holding have a rather weathered character 😂.

It's nice to see them dressed up with some bespoke bracelets made by my amazing niece.
This talented young lady has set up her own craft business (KT's Jewellery Emporium), and is is making some pocket money by selling handmade clay bead jewellery.
A bargain at £2 per bracelet, or 3 for £5!
Earrings and necklaces also available.

I'm immensely proud of her confidence, determination, and creativity; especially for someone so young!

Find out more on her page at:
KT's Jewellery Emporium

(Not an Ad - just a very proud auntie sharing some love. I smile every time I see my bracelets.)

Address

Bristol
Bristol
BS16

Telephone

+447910417128

Website

https://linktr.ee/greenhouse.plant.based.dining

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