- What’s your most popular dish?
Our laminated sourdough is probably our most popular dish. It’s something we’ve spent years developing, and it’s become a real signature of the restaurant.
It’s inspired by viennoiserie techniques, but it’s very much a savoury sourdough. We use natural fermentation for depth of flavour, then laminate the dough with coconut oil and shea butter. The folding process creates lots of delicate layers, giving it a crisp, pull-apart crust while keeping the inside soft with a slight chew.
- How have you noticed cultural attitudes towards meat free change over the last few years?
Yes and no, I think generally, people want to include more fruits and vegetables in their diets whether they eat meat and fish or not.
- What do you think the next trend will be in the plant-based space?
I think it will be fibre intake just like protein intake has had its moment the last few years.
- What’s the one plant-based dish you think everyone should be able to cook?
Rather than one specific dish, I’d say everyone should learn how to cook vegetables really well. If you treat them with care and respect, and understand how different vegetables respond to heat, seasoning and texture, they can be just as exciting as anything else on the plate. Once you’ve got that, you can make all sorts of great plant-based dishes without needing anything too complicated.
