Kitchen conversations: Blondes

 Based in Cottingham, East Yorkshire, Blondes is a family-run, fully plant-based cafe with a passion for delicious food, community and compassion. Opened in 2003, and now with a bakery and shop, Blondes offers everything from hearty breakfasts and lunches to homemade cakes, sweet treats and indulgent drinks. We chatted to the eatery’s co-founder Willow Boyle about the café’s most popular dishes, the inspiration behind its food and changing attitudes to meat free. 

1. What inspired you to start a fully meat free restaurant?

I was brought up vegetarian and became vegan myself in 2012. Even though Blondes had been open since 2003, once I made thatchange, I started to feel like a bit of a hypocrite serving cow’s milk, cheese and other animal products that I no longer felt comfortable using myself. It got to the point where I knew we had to make the change. 

Blondes going fully vegan in 2016 was a huge decision, especially in East Yorkshire where there no other vegan businesses at the time. It definitely felt like a risk, but it was one we believed in. Looking back, it was one of the best decisions we’ve ever made. We’re proud to have shown that vegan food can be comforting, indulgent and delicious, and that you don’t have to miss out on anything by choosing a plant-based meal.

2. What’s your favourite ingredient in the kitchen?

Without a doubt, vegan cheese! I absolutely love it. From artisan cheeses to supermarket favourites, creamy cheeses, smoked cheeses, melty cheeses, there are so many on the market now. When people say they don’t like vegan cheese after trying just one, it annoys me. When I ate dairy, I didn’t like every cheese, so find a vegan one you love, because there will be one. 

I think vegan cheese has come such a long way over the years, and it’s one of the ingredients that really surprises people. It shows just how much plant-based food has evolved, and it’s proof that you don’t have to give up the foods you love when you choose to eat more sustainably or compassionately.

3. What’s your best kitchen hack or tip?

My best kitchen tip is to keep it simple. People often think plant-based cooking has to be complicated, but it really doesn’t. Don’t overthink it. There’s a vegan alternative for almost everything now – mayonnaise, milk, cheese, meat … whatever your favourite meal is, just swap in the plant-based version and cook it exactly as you always have. You don’t need loads of extra spices or complicated ingredients. Start with the meals you already love and make simple swaps. You’ll be surprised how easy it is.

4. How do you attract meat eaters to the cafe?

We don’t really think about attracting meat-eaters – we just make really good food. At Blondes, the food is big, bold, fun and delicious. We make over-the-top freakshakes, amazing Cornish pasties, indulgent cakes, milkshakes, smoothies and all the comforting food people already love. It just happens to be vegan. 

I think that’s the key. We don’t expect people to come because they’re vegan; we want them to come because the food looks incredible and tastes even better. Once they realise it’s all plant-based, it’s often a lovely surprise. At the end of the day, it’s just food. Great food brings people together, whatever their diet, and if someone leaves thinking “I can’t believe that was vegan,” then we’ve done our job. 

5. What’s your most popular dish?

Our breakfasts are definitely the most popular. We don’t try to reinvent the wheel – we just make a really good, hearty vegan breakfast.

Sometimes people think a vegan breakfast has to be full of spinach and fancy ingredients… but who actually wants spinach on their breakfast? We keep it simple: vegan bacon, sausages, eggs, hash browns, beans and all the things people actually want to eat. Just proper comfort food made vegan.
Our freakshakes are another huge favourite, and our Cornish pasties, cakes and milkshakes all have their own loyal following too. To be honest, there’s not much on the menu that isn’t popular – but if I had to pick one thing that people keep coming back for, it’s definitely our breakfasts.

6. How have you noticed cultural attitudes towards meat free change over the last few years?

The change has been incredible. When Blondes first went fully vegan over ten years ago, we had eggs thrown at the shop and were called weirdos, simply because we chose to be kind to animals. Looking back, that’s quite sad really, and I think it says far more about the people who reacted that way than it did about us. 

Of course, we still get the occasional negative comment, but those are few and far between now. People’s attitudes have changed massively. Ten years ago, many people had never even heard the word “vegan”. Now, almost everyone knows someone who’s vegan, and choosing a meat free meal is completely normal. I think people are much more open-minded now. Whether it’s for animals, the environment or health, more people are happy to give vegan food a try. Once they realise it’s just delicious food, the barriers disappear.

7. What do you think the next trend will be in the plant-based space?

I don’t really think in terms of vegan trends – I just think in terms of food trends. Whatever the next big food craze is, there’ll be a vegan version of it. That’s one of the things I love about vegan food. It doesn’t have to be separate or different. Whether it’s the latest viral drink, a new dessert or a street food trend, someone in the vegan community will create an amazing version of it. Vegan food isn’t about missing out – it’s about making sure everyone gets to enjoy the same exciting food trends.

8. What’s the one plant-based dish you think everyone should be able to cook?

I don’t think there’s one specific vegan dish that everyone should know how to cook. I’d answer that the same way I’d answer, “What’s the one dish everyone should be able to cook?” Whatever your favourite meal is, learn to make that vegan. If you love spaghetti Bolognese, make a vegan Bolognese. If you love a Sunday roast, make a vegan roast. If your favourite is a burger, make a vegan burger. 

People often think going vegan means learning a completely different way of cooking, but it really doesn’t. Start with the food you already love and simply swap in the vegan alternatives. It’s familiar, it’s easy, and you’ll soon realise you’re not missing out on anything. 

9. What’s your favourite thing to cook when you’re not at work? 

I’m probably the wrong person to ask because I hardly ever cook at home! My partner is vegan too, and he does the vast majority of the cooking. By the time I’ve spent all day cooking and baking at Blondes, I honestly can’t be bothered to cook when I get home.

When I do cook, I keep it really simple. Supernoodles are my speciality! 
 
10. Which restaurant do you love for a veggie meal?

That’s such a difficult question because there are so many amazing vegan places now. We’re really lucky to have some fantastic options locally, and if you‘re visiting somewhere like London you’re absolutely spoilt for choice. I also had one of the best meals I’ve ever eaten at Down the Hatch in Liverpool. 

But if I had to choose just one, it would be the The Queen Inn in Wales. It’s a fully vegan pub and, for me, it has everything right – incredible food, a brilliant atmosphere and a menu that you’d happily travel for. It’s one of those places I can’t wait to go back to every time. 
 
11. What advice would you give to people wanting to try meat free? 

Just do it. What are you waiting for? 

People often tell me they’re too old to change, but I don’t believe that for a second. My dad went vegan at 70, and he’s nearly 80 now. We also have customers in their 80s who have embraced vegan food later in life. It’s never too late to make a change. 

For me, veganism has always been about the animals. People can come up with lots of reasons why they think they need to eat meat, but I don’t believe there are any excuses for animal suffering when we have so many incredible alternatives available today. 

My advice is simple: don’t overthink it. Start with the meals you already love and swap the meat for a vegan alternative. You’ll be surprised how quickly it becomes normal for you. 

Blondes Cruelty–Free Eatery is in Cottingham, near Hull. Find out more about it and see the menu via Blondes’ Facebook page or Instagram page.