Looking to eat less meat now Xmas is over? Here are two restaurants doing vegetarian with a vengeance.
You don’t need to eat boring to eat less meat this January. Michelin-starred Alyn Wllliams has got a vegan vibe on while Master Chef The Professionals winner Steve Groves at Roux at Parliament Square will tickle your taste buds.
Michelin-starred vegan tasting menu at Alyn Williams at the Westbury
Butter and cream are often staples in a classically French Michelin-starred kitchen. However this January, Alyn Williams at The Westbury are shunning meat, fish and animal products and will be offering guests an all vegan tasting menu alongside their usual offering.
The seven-course menu (£90pp) makes the most of the great selection of winter fruits and vegetables available, treated with as much care and attention as a piece of meat or fish. It begins with an earthy Beetroot Tartare with radish, followed by Roasted cauliflower steak and seaweed.
Next up is Hen of the Woods with a mushroom broth, then Celeriac Pasta with black truffle and Roasted Kohlrabi, hispi roll and a lemongrass veloutÃƒÂ© finishes off the savouries.
For dessert, guests will dine on Blood Orange with jam and jelly and finally the classic combination of Rhubarb and Custard with marjoram. The menu will be available from the 17th January.
Vegetarian fine-dining from Steve Groves at Roux at Parliament Square
Guests planning to go vegetarian for January will be well catered for by head chef Steve Groves at Roux at Parliament Squarewith his delicious five-course tasting menu. The MasterChef: The Professionals winner has selected only the best winter produce for his selection of dishes, beginning with Celeriac served with a light consommÃƒÂ©, Saint-Nectaire and hazelnut.
This is followed by an earthy Trompette Risotto, then Salsify Gnudi, leek and hen of the woods. For dessert Steve has created a light and refreshing Mandarin, basil and coconut dish, ending on his signature Manjari Chocolate, salted caramel and crÃƒÂ¨me fraiche(£69pp).