Mint Room Veganuary

As it’s Veganary month The Mint Room are extremely excited to be holding two Vegan themed supper club events at both our restaurants in: Bath (20th) and Bristol (27th). Make sure you book in advance on the link in bio or call to reserve a table.

With an award-winning pedigree, the restaurant boasts an understated, contemporary sheen, with sudued lighting, comfortable furnishings and a relaxed and airy interior, which immediately elevates clientele into an Indian dining experience which is exalted and relaxing.

Mint Room’s refined cooking is one which both attracts and gets people talking from all corners of the UK. Utilising quality British ingredients from reputable suppliers, the restaurant’s menu places emphasis on distinctive, adventurous and well-presented dishes partnered with a sprinkling of familiar Indian items, all exceedingly well-prepared and highly flavoursome.

Belly Laughs at Suncraft

Belly Laughs is a showcase of Bristol’s food and comedy talent. It promises unforgettable nights in intimate venues & supports Julian Trust.

For the first time but hopefully not the last, we’re excited to be bringing Belly Laughs to Gloucester Road with an evening of delicious plant-based food and comedy at Suncraft.

Your ticket includes a choice of:

  • Main: Chilli Sin Carne OR Kimchi Fried Rice
  • Side options: BBQ Korean Tempeh Bites OR Tempeh, Red Cabbage, Carrot & Fennel Slaw
  • Dessert: Chocolate brownie with Ice Cream

Make your choice on the night.

See more info HERE.

 

Music Pantry Vegan Burns Night

‘A Burns supper is a celebration of the life and poetry of the poet  Robert Burns, the author of many Scottish poems.’

Hand Selected Scottish Music Playlist, Haggis, neeps and tatties with a pink peppercorn cream sauce, Vegan take on Scotland’s national dish, Full size: £11.95, Tapas: £6.95 .

See more info and menu HERE.

Oatly: Bristol Pop-Up Coffee Shop Giving Away Free Coffee

21st to the 22nd of January at Anchor Square.

Swedish oat drink maker, Oatly, will be in town from the 21st to the 22nd of January at Anchor Square, Bristol from 8:30 – 16:30 with its pop-up coffee shop, which will be giving away FREE coffee and/or tea oat drinks using its Oatly Oat Drink Skinny, Semi or Whole.

Not only will Oatly be serving up free coffee and tea, but those with a sweet tooth will be pleased to hear that Oatly is also handing out free hot chocolates, using its new Chocolate Deluxe Oat Drink.

Oatly hopes the free giveaway will encourage even more people to make the switch from dairy to oat drink, which produces 73% less CO2e emissions than cow’s milk.

More info HERE.

Belly Laughs at Gopal’s Curry Shack: food and comedy

 

Belly Laughs with Bristol24/7 at Gopal’s Curry Shack: food and comedy.

A showcase of Bristol’s food & comedy talent. Prepare for unforgettable nights in intimate venues with proceeds supporting Julian Trust.

This January Belly Laughs in partnership with Bristol24/7 brings you a series of comedy gigs around Bristol with a difference. Held in independent restaurants, bars and cafes, Belly Laughs is a showcase of Bristol’s fantastic food and comedy talent with proceeds supporting The Julian Trust Night Shelter.

Wednesday January 15th 2020

Enjoy the intimate atmosphere at Gopal’s Curry Shack with delicious vegan food and excellent comedy. Bring your own booze and tuck into a ‘Fully Monkey’ plate and prepare to laugh.

See more info HERE.

Vegan Pasta Making Workshop

Severnshed are proud to announce the launch of our new Wednesday Workshops.

These free events take place every Wednesday at Severnshed and to kick start the new year and in particular Veganuary, is a Vegan Pasta Making Workshop which is brought to you by the incredible team at Little Hollow Pasta Co.

Chris Davies from Little Hollow Pasta Co. will be showing you how to make Orecchiette which hails from the Apulia region in Southern Italy. The name comes from their shape, which resembles a small ear.

After you have made your Orecchiette, we will cook your freshly made pasta for you and you can then taste your perfect little creations.

You will also receive two 25% off food vouchers for you to use in Severnshed.

Numbers are very limited. See HERE.

Spill – Good Hemp Pop Up Cafe

OH HI THERE BRISTOL 👋 We are sooo excited to announce that TOMORROW (27 November 2019) we will be opening the doors of Spill, our FIRST EVER POP-UP CAFE!

We’re at 11-13 Stokes Croft and will be open for the next four weeks Tuesday – Sunday serving you guys hemp milk coffees aaand CBD coffees with our new CBD Barista Seed Milk ✨

PLUS, we’re giving away FREE coffees to anyone who brings a reusable cup!

8-4 Tues to Sat and 1:30-4 on Sundays until Dec 22nd! Hope you can come down.

More info to follow

Winter Vegan Bake Sale 2019

Vegan Bake Sale Bath is delighted to be working with Moles again to bring you our winter vegan bake sale event on Saturday 30th November 2019. We will have a range of Christmassy cakes, biscuits and pastries for your delectation, as well as our now legendary vegan tombola with awesome prizes. Enjoy your goodies with a coffee or a pint, and there will be mulled wine and vegan hot chocolate too! Every penny raised is donated to Villa Kitty Foundation.

See more info HERE

AN EVENING OF PLANT BASED GASTRONOMY

Sunday October 13th
La Ruca, Gloucester Rd BS7 8AS

Bristol based Chef, Tai Chi teacher and qualified hypnotherapist Sam Langley is on a mission to help people achieve health and happiness by teaching them to eat, think and move better. Having organised many pop up restaurants in the past this is his first to be explicitly plant based.

After changing his own eating habits dramatically Sam has developed his own style of cooking without animal products. Can a meal really be delicious without the addition of meat and cheese? Yes…… it can!

See more info HERE

Zilch Bristol (Zero waste and vegan market)

Brand new to Bristol for 2019, Zilch is a brand new Zero waste Market featuring a wealth of local and national plant based, sustainable, zero waste and ethical products and produce.

Reduce your footprint
Say no to fast fashion
Say no to single use plastic
Plant based products
Ethical and sustainable alternatives
Discover ways to recycle, reduce, reuse

Traders get in touch for stall info – hello@zilchmarket.co.uk

SUN 13TH OCT
THE PAINTWORKS
10AM-4PM
£2 ENTRY
under 12s free

See more info HERE

Creative Vegan and Gluten Free Class

Sometimes we can get stuck in a rut with the same old dishes for friends and family.  This class is all about exploring new ways of cooking with an emphasis on healthier, plant based dishes (that happen to be gluten free).  It really is a class for everyone who enjoyed beautiful, good food. We make a lot of vegan dishes for the deli counter and for our catering events, and often get asked how to make imaginative vegan dishes that aren’t super complicated.  This class is perfect for that! All these dishes are a delight to create and eat whether you are vegan or not.

What you will make (may change according to market availability of ingredients)

King oyster mushroom scallops with parsley and walnut pesto
Tempeh tacos with raw cashew queso
Butternut squash lasagna

Healthy ‘Mayonnaise’
Indulgent ‘Chocolate’ brownies

See more info HERE

Vegan Night at The Marlborough Tavern

We will be hosting an evening with a special vegan tasting menu. 5 courses for £40pp.

The Menu:

Summer Gazpacho
Charred cucumber, confit heritage tomatoes, crispy courgette flower,
purple basil sorbet & extra virgin olive oil

Sushi Roll
Tempura banana blossom summer roll with fresh avocado, Japanese white radish,black sesame, pickled ginger, wasabi & soy

Dumplings
Steamed wonton dumplings with squash, vegan cheese, crispy seaweed & dashi broth

Curry
Pulled jack fruit massaman with smoked tofu, fried curry leaves,
toasted cashews & wild black coconut rice

Fresh English Berries
Vegan Eton mess with chickpea meringues, English berries,
maple & black pepper comb, coconut cream & baby basil

See more info HERE

Square Food Foundation Vegan Class

THURSDAY, SEPTEMBER 5, 2019

Cooking without meat, fish or dairy products is more on our culinary radars then ever. From quinoa and couscous to soya beans and seaweeds, this class is for both seasoned vegan cooks and for those who think it’s not for them but think they should try it. It is and you should. An example menu could include:

Barny’s delicious 1977 nut roast
Pan-fried tofu with seaweed & vegetables
Lentil, fresh coconut and sweet potato curry
Pickled vegetables
Polenta cake

All classes include tastings throughout and supper. You are welcome to bring your own wine, beer or other drinks. All recipes cooked by you or demonstrated will be sent on to you by email following the class.

See more HERE

Dine & Vine Vegan Feast

Thursday 20th June

The Old Market Assembly in partnership with Dunleavy Vineyards present a vegan tasting menu from new chef, Adam Armstrong.

Sample an array of seasonal produce sourced from local and sustainable suppliers. Tempting, colourful sharing plates full of deliciously created plant-based treats will be paired with the crisp, fresh flavours of Dunleavy wines from their Somerset vineyards.

See more HERE

Moreish Sugar Free Vegan Desserts

Learn the art of creating and cooking beautiful food… Let me teach you how (3rd June) to create amazing dishes that can be recreated at home for your friends and family. As on the menu at my guest chef Vegan Monsoon Supper event at the Watershed August 2018.

Orange Zested Gajrela; indian carrot pudding flavoured with orange zest * contains ground almonds.

Mango Coconut Kheer; Indian mango rice pudding cooked in coconutmilk infused with cardamon, bay leaves and nutmeg.

Raspberry Saffron ‘Cheesecake’ on a Coconut Crust; a raspberry cashew nut and coconut cream ‘cheese’ topping, infused with saffron on a coconut and ground almond base.

See more info HERE

Yoga + Plant Based Feast

Join us to celebrate the transition from spring into summer with an evening of nourishing food and yoga, suitable for all levels. Led by Bristol’s Loz Hassan Yoga , we love his strong and playful, yet grounded energy. 18th May.

Arrive for a welcome tea

6.45 – 8.15pm – Yoga flow with Lawrence

8.30pm – Vegan Feast in the Cafe Table-at (Space 238)

Open until 10.30pm, eat, drink and be merry with your fellow yogis!

See more info HERE.

Benjamin Zephaniah & The Revolutionary Minds

Internationally revered poet, writer and socio-political commentator Benjamin Zephaniah returns to Trinity (16/05/2019) on his Spring tour of the re-release of his: Revolutionary Minds album.

At a seemingly tumultuous and divisive period in our society, Revolutionary Minds revitalises the neglected art of the protest song. By reviving this discipline at this particular point in time, Zephaniah shines a critical light on to a range of activity that currently is taking place around the globe, providing a strong voice to the disenfranchised and displaced.

Revolutionary Minds is a chance to experience Zephaniah’s innovative talent in full force; a triumphant creation of emotional songs that highlight the poignant global issues faced by society today.

See more HERE.

VK#5 ‘Green Gathering’ 5 Course Menu Taster

Friday, 10 May 2019

*** MENU & TICKET RELEASE TBC! ***

VherbalKitchen invite you to wine & dine with us for our ‘Green Gathering’ 5 Course Menu Taster with drink on arrival.

The month of May is a great time for british Veg, with so many wonderful greens in season to base our menu around, we just couldn’t let this month pass us by without smashing out an amazing menu! This Menu is Soya & Gluten Free!

Tickets are available via Brownpapertickets for £35 and will go on sale Monday 1st April at 12pm.

Ticket Link HERE

Demo & Dine – A Mughlai Feast

27TH April

Come and watch me cook a delicious Mughlai Feast (vegan, gluten-free & refined sugar-free)

The evening will start with a fabulous complimentary welcome drink to set the ambience of the evening. Otherwise drinks will be on a BYO basis. I will then demonstrate a complete Mughlai dinner party feast which you will be able to feast on as I have cooked each dish.

The entire menu will be vegan, gluten-free & refined sugar-free.

See more info HERE

Matt Pritchard: From Dirty Sanchez to Dirty Vegan (Bristol)

How did Matt Pritchard transform himself from hard partying ‘wild man’ to ultra fit vegan chef? What have been his biggest challenges? And what was the craziest stunt he ever pulled during his Dirty Sanchez days? Join Matt (April 25th) for an in-depth talk where we hear about his journey, wild stories from his past, and the benefits of turning his life around.

If you are interested in trying plant-based cooking yourself, whether you plan to go the whole hog (see what we did there) or dip in using a flexitarian approach, Matt will also be signing copies of his bestselling cook book, which will be on sale on the night (cash only, £20).

See more info HERE

Pitchfork Cafe Korean Dinner

Thursday, 18 April 2019

This spring, we’re returning to one of our favourite venues, Rockaway Park in Temple Cloud, for a full Korean meal. Yup, one of our cooks is half Korean and is busy developing a menu of plant based, Korean inspired delights. Expect a variety of flavours and textures, and of course our own fermented spicy kimchi, followed by a choice of puddings.

All vegan. Please get in touch with any particular dietary or other needs, gluten free options available with advance notice.

See more HERE

TalkBox // Vegan Business – Balancing Passion & Profit

Thursday, 18 April 2019

Loui is founder of the UK’s largest plant-based restaurant, Erpingham house, and London’s most famous vegan eatery, Kalifornia kitchen. He has previously worked with Wagamama to position their vegan offering, as well as numerous start-ups in the sustainability space as a brand & marketing consultant.

Vegan entrepreneur & speaker Loui Blake leads a talk on what’s driving the movement, the reasons why its important and what’s necessary to maintain the momentum. Through an open, honest & immersive discussion, we hope to tackle some key issues in the movement and look at where it is heading.

See more HERE

Indian Fusion Vegan Indian Cookery

 

Learn the art of creating and cooking beautiful food (17th April)…

Chana & Tamarind Masala; chick peas in a spicy onion, tomato & tamarind masala. As on the menu at my Supperclub pop up at the Primrose Cafe January & March 2018

Chilli Tofu; cubed tofu marinated in a paprika coating with diced redonion and green pepper cooked in a soy chilli garlic sauce. As demonstrated in the Chefs Theatre at the Oxford Foodies Festival, September 2018

Carrot & Wholegrain Mustard Raita; soya yoghurt. As on the menu at my Supperclub pop up at the Primrose Cafe January & March 2018

Lemon Pillau Rice

See more info HERE

HOUSE OF VEG – BRISTOL VEGAN STREET FEAST 2

 

After an amazing debut event we are back for round 2 (Saturday, 13 April 2019 from 12:00-22:00)!

House of Veg is an all vegan street feast and market located at the Pennywell Project on Pennywell Road, Bristol. Come discover and explore the vegan and plant-based lifestyle. There will be something for everyone, so bring your vegan and non-vegan friends with you! Be sure to come hungry and ready to shop local!

TICKETS ON SALE NOW!

Kids under 12 go free with a paying adult

If you are interested in trading, having a stall or giving a talk or workshop please email: hello@houseofveg.co.uk

See more info HERE.

The Ultimate Indian Vegan Dinner Party; Indian Fusion

Learn the art of creating and cooking beautiful food…

Let me teach you how to create amazing dishes that can be recreated at home for your friends and family (10th April).

As on the menu at my guest chef Vegan Monsoon Supper event at the Watershed August 2018

  • Butternut Squash & Sweetcorn Samosas
  • Kiwi & Mint Chutney
  • Rongi; black-eyed beans in a onion tomato spiced masala
  • Turmeric & Onion Seed Chapatti; flatbread
  • Carrot & Wholegrain Mustard Raita; soya yoghurt
  • Mango Coconut Kheer; Indian mango rice pudding cooked in coconut milk infused with cardamon, bay leaves and nutmeg

See more info HERE

Yoga & Nourish Retreat Day

Join us on Saturday the 6th of April for our blissful Yoga & Nourish Retreat Day

The first half of the yoga practice will be dynamic and flowing in style to build heat in the body. Creating a graceful dance between breath and movement. Gradually easing your way into a meditative yin yoga practice.Where Supported and reclined postures will be held for up to five minutes working more deeply into the body to welcome a little more ease,spaciousness and peace.

After three hours of yoga and meditation we hope you will have worked up a healthy appetite… ! Our wonderful plant based chef ‘ Happy Belly ‘ will be on hand to serve you a bountiful feast of nourishing delights. All of the lovely food is vegan and totally delicious.

See more info HERE.

BOSH! presents: BISH BASH BOSH – in Bristol

BOSH! returns to Bristol for their second book

Having re-written the rule-book for meat-free cooking, the BOSH! boys are back with 140 fresh and innovative new recipes that are sure to tempt even the most hardened carnivore to eat their greens. In BISH BASH BOSH! you’ll discover a whole world of quick eats, weeknight suppers, showstopping feasts, and incredible sweet treats – all using the power of plants.

Join us for an evening (Fri, 5 Apr 2019, 19:00 BST) with Henry Firth and Ian Theasby, authors of the vegan cookbook sensation!

See more info HERE.

NKD Kitchen Six-Course Tasting Menu

The NKD Kitchen proposes a beautiful selection of locally sourced fare in a seasonally crafted menu in a secret location on 4th April 2019 in Bristol, UK.

We offer a unique experience around delicious, health-conscious food. Throughout the menu, there are personal touches, which reflect the owners’ French and British heritage. Roland, a Bristol-born restauranteur who spent 15 years in restaurants across the world and has been trained by some of the best in the industry.

The NKD Kitchen offers a plant-based menu that is fresh, seasonal and elegant. Delight in a six-course tasting menu and enjoy an intimate dining experience. With a glass of NKD champagne to start and homemade chocolates to end.

See more info HERE.