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.

. aubergine glazed in pomegranate molasses . aubergine & caremelised onion mousse . sesame & pumpkin seed cracker . za'a...
02/10/2025

. aubergine glazed in pomegranate molasses . aubergine & caremelised onion mousse . sesame & pumpkin seed cracker . za'atar . thyme oil .

A dish we served at our last pop-up.

A late-summer trest, made using the last of the UK grown organic aubergines from via

I absolutely love the tart sweetness of the pomegranate glaze; it works so well with the creamy mousse and smokey aubergine.













. beetroot pavé . smoked tofu ricotta . spiced fig jam . fig leaf infused extra virgin olive oil . This dish was a big h...
01/10/2025

. beetroot pavé . smoked tofu ricotta . spiced fig jam . fig leaf infused extra virgin olive oil .

This dish was a big hit at our last pop-up. Guests loved the combination of textures and flavours.
🌱Cool & smokey ricotta; creamy and light.
🌱Earthy & rich beetroot; tender with 'bite'
🌱Sweet, spicy & aromatic fig jam.
🌱Grassy, fruity & peppery fig oil.

Made using organically grown beetroots from and figs from my own garden - a perfectly seasonal plate.

Will more than likely be serving this dish (r a very simar version) at our next pop-up in October.


















Last night's pop-up at the Manor Hall!Looking beautiful with the fairy lights and candles, now that the nights are drawi...
28/09/2025

Last night's pop-up at the Manor Hall!
Looking beautiful with the fairy lights and candles, now that the nights are drawing in.

What was on the menu?
beetroot pave . smoked tofu 'ricotta' . spiced fig jam . fig leaf oil .
glazed aubergine . aubergine velouté . sesame & pumpkin seed cracker . za'atar .
charred courgette . whipped tahini & sun-dried tomato . h**p parmësham .
roasted kabocha squash . whole oat risotto . sage & smoked garlic butter . toasted hazelnuts .
spiced apple . blackcurrant mascarpone . brown sugar cookie .

As always, using seasonal and local produce, grown in accordance with sustainable organic principles 💚🌱

Suppliers:



. and from my own garden!












. charred courgette . whipped tahini & sun dried tomatoes . h**p seed parmësham . calendula .UK grown organic courgettes...
27/09/2025

. charred courgette . whipped tahini & sun dried tomatoes . h**p seed parmësham . calendula .

UK grown organic courgettes are still coming strong as we pass autumn equinox.

Here they are, served charred, on a bed of velvety smooth whipped tahini.

The sweetness of tomatoes, sharpness of lemon and creaminess of the tahnini complement the smokey flavours of the courgette perfectly.

Finished with our signature h**p seed parmësham - for extra umami, depth and a little crunch.

Course 3 of 5 at the pop-up tonight at The Manor Hall, Coalpit Heath.

Suppliers of organic produce:
🌱 Courgettes from via
🌱 H**p, sun dried tomatoes & tahnini from
🌱 Calendula grown in my garden - from














. caremelised spiced apple . blackberry 'mascarpone' . brown sugar cookie cup .It's the season for apples and blackberri...
17/09/2025

. caremelised spiced apple . blackberry 'mascarpone' . brown sugar cookie cup .

It's the season for apples and blackberries!
And my, what a year; they are out in pure abundance.

(Well, the blackberries are almost over, thank goodness I have a large stock in the freezer. But my goodness those apples are ripening and turning rosy right now!)

I served this pud on Monday and it was a hit, so it'll be back on menu for Sep 27th.

Unashamedly sweet, beautiful acidity from the berries and crisp apples for balance, with warming spices and toffee-molasses depth.

It's crunchy, creamy, buttery, sticky and absolutely gorgeous!













Thank you to all the guests who came to dine, (and for embracing the dining experience with the cameras and crew!)As usu...
16/09/2025

Thank you to all the guests who came to dine, (and for embracing the dining experience with the cameras and crew!)

As usual, your energy filled the room with such warmth. I really can't wait to see that atmosphere captured on film!

I am so grateful to all those who gave interviews. I overheard a couple, and honestly it brought tears to my eyes to hear how fondly you talked about Greenhouse; the food, the community, the atmosphere.

Yesterday felt like an absolute whirlwind, but one I loved every moment of.

Thanks so much to for this incredible chance to showcase vegan & sustainable cooking using seasonal organic produce on TV!

We aim to reach and inspire more people to eat plants, and this is a massive a opportunity to do just that. 💚💪🌱

The show should air in January 2026.
As soon as I know the date, I'll be letting you all know!














Thank you from the bottom of my heart for your kindness and generosity. Thank you also for continuing to support Greenho...
31/07/2025

Thank you from the bottom of my heart for your kindness and generosity.

Thank you also for continuing to support Greenhouse. All seats for all Manor Hall 'till 2026 sold out within hours, which is incredible.

SEED to FORKI had an absolutely lovely day hosting this event with Jordan from and Laura and Rosa from today.This even...
20/07/2025

SEED to FORK

I had an absolutely lovely day hosting this event with Jordan from and Laura and Rosa from today.

This event was fuelled by the passion and energy of 4 wonderful women (yes, I'm including myself in there...) who wanted to spread awareness and share knowledge.

To start, guests had a tour of the beautiful site to look at the market garden and forest garden, and to learn more about the wonderful things happening at Grow Wilder.

Guests then took a seat under the canvas to enjoy a 3 course meal, made using ingredients grown by Tamar Organics and Grow Wilder.

In between courses, we had talks about seed saving (and how important it is!), seed swapping, sustainable and organic growing and much more.

We made special packs for everyone to take home, filled with seeds and recipe cards - so they can recreate the experience by growing their own veg and cook it!

After the meal, guests had the opportunity to join a practical workshop on how to save seeds.

A very big thank you to everyone to came, and for your lovely words and smiles. We are so pleased you enjoyed yourselves and hope you have gone away with some new knowledge and a lot of inspiration.

Rachel
Greenhouse - Plant Based Dining















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.












Address

Bristol
Bristol
BS16

Telephone

+447910417128

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