Lunch today is big on colour and big on flavour- Beetroot pearl barley with roasted squash, a butterbean hummus and roasted squash seeds
Recipe testing for our upcoming opening- Blackberry & apple with a maple, thyme, salt, pecan & macadamia crumble and a crispy apple skin
🤫I gave this bowl to my mum for Christmas, but had to use it once before letting it go. In it there is- Red cabbage, kale, harissa roasted pumpkin seeds and an almond & parsley pesto.
🎉EXCITING OPPORTUNITY🎉 We are looking for people to join our team in a number of positions in the kitchen and front of house. If you are interested or know anyone who would be interested please email firstname.lastname@example.org
Breaking News! Slaw now has a (semi) permanent residence in London! After months of searching and planning, we have found an ideal spot in Islington - Address in Bio. Starting in February you will be able to enjoy our plant-based root to stem cooking in person for at least five months! We have spent the past few months honing our (and your) favourite recipes across various supper clubs and have synthesised this down to a few dishes that we feel really represent what we are trying to achieve. We will be opening at the end of January and we will keep updating you with more details. We are all so excited for this next step in our journey and look forward to seeing you all there!
Starting the year the right way- Roasted parsnips with a brussel sprout & pea purée, herby quinoa, sautéed mushrooms, red chicory and parsnip skin crisps
🥳🎉Happy New Year everyone🎉🥳 I am looking forward to getting back into the kitchen soon. One of our New Year’s resolutions is to open our own place and it looks like it should be happening soon. What are yours?
An easy lunch- Roasted Butternut Squash with red cabbage, kale, red rice and harissa roasted pumpkin seeds.
We have some exciting news to announce in the new year, so keep your eyes peeled. In the meantime here is another tasty dish- Freekeh with a shallot & red cabbage purée, roasted kalettes and a hazelnut & rye crumb
I hope everyone had a wonderful Christmas, here is my hangover cure - Roasted varieties of squash with a carrot & cumin pearly barley risotto and a hazelnut & rye crumb
It’s almost Christmas and serving up the family this- Roasted Parsnips with Jerusalem artichoke purée, grilled red chicory, a salsa verde, parsnip crisps and roasted seeds
Winter comfort food- zaatar roasted potato wedges with a chilli, leek, tomato & pepper stew and a parsley, caper tahini dressing
Light lunch- braised red cabbage with roasted parsnips, spinach and roasted tamari seeds.
Japanese inspired lunch- soba noodles with miso, shiitake & oyster mushrooms, poppy seeds and shiso from @18anhaltroad
Not your traditional Sunday lunch/brunch- Butternut & turmeric pearl barley with roasted beetroot, mushrooms and crispy butternut squash skins.
This dish will make any day better- Butter bean & cauliflower hummus with cavolo nero, red cabbage, a parsley & almond pesto topped with a tamari seed crunch.
A punch of colour and flavour on a dreary day- Chickpeas, cooked with onions, garlic and herbs with paprika roasted tomatoes and a hazelnut & rye crumb.
Monday pick-me-up lunch- Pumpkin & sage purée, pearled spelt, red cabbage and roasted hazelnuts, almonds & seeds