Our juicy butterflied chicken is spiced with jerk seasoning, a mix of coriander, paprika, allspice, cumin, nutmeg and bay. Served on buckwheat, red pepper and sweetcorn with a fresh tomato and chilli salsa.
We scramble organic tofu with turmeric, chilli flakes and nutritional yeast for a delicious plant-based alternative to scrambled egg, and serve it with spiced kidney beans, creamy slices of avocado and cherry tomato salsa.
Our tender, lean lamb comes from outdoor-reared, grass-fed British breeds. It’s irresistibly succulent when pan-fried and topped with an aromatic rosemary crumb. Served with our beautifully crisp parsnip ‘shoestring’ fries.
Hawaiian Poke is a bowl built around a trio of fresh vegetables, a grain and a protein. We layer scrumptious crispy tofu over tricolour quinoa, add lots of fresh veg and top with a gingery sesame dressing.