Chef Kirk Haworth certainly has the credentials and their sell-out pop ups over the past year have had vegans and non-vegans swooning. He's had more than 15 years cooking in modern Michelin kitchens and have developed a very personal style of contemporary cooking.
The son of Nigel Haworth, Michelin star chef of famed Northcote Manor, he's trained not only in his father's kitchens but at London's two star The Square and Pied a Terre and in Australia's top restaurant Marque and Quay.
The menu is very different from many other vegan restaurants as it is rooted in refined haute cuisine techniques with an eye on producing dishes of exceptionally high nutritional value. It has been devised by Kirk to help improve the symptoms he experiences from having Lyme disease which has made him completely re-think his approach to food.
Past dishes have included vegetable tartare with elderflower and wild herbs, organic carrot curry with herbs grains and yuzu. Dishes are always exceptionally plated.
The restaurant, which will have an open-plan bar and kitchen, will serve a set five-course menu of seasonal, plant-based organic and wild food food, without meat, fish, dairy or refined sugar. The wines will all be natural, and the cocktails developed with brewer Jack Dobbie, focusing on organic and foraged herbs and fruits. There will also be non-alcoholic seasonal drinks pairings.
The restaurant will initially only open on weekends, due to Kirk’s health, and the six-strong team will also continue to work on private events in between.
Each season the restaurant will launch new food and drink menus as well as artistic partnerships, with the first collaboration being with sculptor and ceramicist Ana Kerin of Kana London and photographer Tom Dewhirst, with the artwork displayed at the venue.
Kirk will run the restaurant with his sister Keeley.
Price: £80.00+ dinner for two including wine
|Nearest tube||Dalston Kingsland (overground)|
16 Feb 18 – 15 Feb 19, Weekend dinners only Friday-Sunday times tbc