Berners Tavern launches first plant-based menu

Berners Tavern at the London Edition hotel has launched its first plant-based vegan menu, featuring a range of seasonal and healthy dishes and a botanical cocktail to match.

The restaurant, launched in 2013 by chef and restaurateur Jason Atherton, is overseen by executive chef and 2016 Hotel Cateys Chef of the Year Phil Carmichael, and offers contemporary British dishes showcasing seasonal British produce.

The vegan menu includes starters such as roasted fennel and courgette salad with avocado tartare, and heritage tomato and red onion salad; mains of sweet and sour artichokes, asparagus with peas and beans and morels, and chargrilled broccoli with toasted buckwheat salad; and desserts such as coconut panna cotta, and almond and chocolate ganache with raspberry.

While enjoying the plant-based food and drink offering, guests will be surrounded by a range of bespoke vegetable and flower arrangements, created by the Tuk Tuk Flower Studio.

The drinks team has also created a floral-themed cocktail, ‘botanical gardens', made with Botanist gin, cocchi americano, rose syrup, violet liqueur and lemon juice.

The three-course lunch menu will be available from £30 per person throughout June. An extended dinner will also be available in the dining room from £65.

Top award at Hotel Cateys 2016 goes to Robin Sheppard of Bespoke Hotels >>

Meet the team behind Edition hotel >>

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