Chef Andy Hoben to host vegan take over of kitchen at Robin Gill’s Counter Culture

Chef Andy Hoben is set to take over the kitchen at Robin Gill's Counter Culture from 7 January to 28 March 2020 with a range of new vegan meals.

Every evening he will cook a different vegan menu. Dishes will include starters of chestnut wonton dumplings, fermented yellow bean ramen broth, crispy roti and sweetcorn chaat with tamarind and caramelised whey. Mains will include Malaysian laksa of oyster mushrooms, enoki tempura & pickled shimeji and pizza dough.

Hoben was formerly a chef at Som Saa, Kym’s & Dabbous and a guest chef at The Frog Hoxton where he showcased Alter – his all-vegan menu.

He founded Alter after he became vegan and found the available dining options limited.

Hoben said: “I’ve loved this restaurant for years and I’m thrilled to bring Alter to Clapham. Alter is all about steering vegan food away from substitutes and limitations and is instead interested in what we gain by sharing ideas with other cultures. This is for everyone – meat eaters even more so! It’s about producing a menu that reflects the altruistic ideas behind the movement itself – feeling a part of something bigger.”