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Breakfast Burrito

Vegan Peanut and Truffle Parfait

Mushroom Lasagna

Beef Wellington

Beetroot Pizza

Monte Bianco


Seasonal Fruits Agar Pearl Tartlet

Scarlet Rissotto

Picante Cauliflower Pizza

Beyond Burger Black


Rainbow Pizza


Tagliatelle Morel Mushrooms

The Falafel

Waste Not Want Lots – Not Afternoon Tea

Pickled Carrot and Star Anise

Sturgeon, puff rice and garden greens

Less Meat Burger

Back to the Roots

Squash Risotto

Crab Cakes

Spinach and Ricotta Cannelloni

Heritage Tomato

Thai Sweet Potato

Carrot Pakora & Rhubarb Chutney


Cauliflower & Coconut Dhal


Bosque de cacao

Thai jackfruit stir fry

Wagyu Katsu Sando

Trout Souffle

Celeriac / Black current

White fish tartar

Ox Tongue Brine

Charred Cauliflower Salad

Aged Loin of Yorkshire Venison

Grouse with Toasted Oats

Griddled Celeriac Steak with Creamy Mushroom Sauce, Sweet Potato Fries & Confit Tomato

Scouse Recipe

Caribbean spinach soup

Brunch Frittata

Lamb Hot Pot


Roasted saddle of rabbit risotto

Sticky pork salad

Mexican mushroom wraps

Summer vegetable garden

Q Pie

Rutabaga vegan curry

Butternut squash curry

Garden beetroot terrine & horseradish sorbet

Local Apple Daiquiri

Burrata, wild garlic, lentils


Spiced Cauliflower Soup

Kedgeree (Kedgefree)

Salad from artisan farmers

Carrot dog

Cookery School at Little Portland Street’s delicious mushroom pate

Pear Café frittata

Creedy Carver Chicken pie

Gingerella Mule

Karma Cola cake

Get rooted

Tangled butternut buddha bowl

Spiced chickpea, spinach & feta cheese frittata

Dillisk broccoli & carrot pattie with poached free range egg

Spicy panch phoron sabzi

Seasonal vegetables Borek with Salsa Verde

Ensalada de quinoa

Purple sprouting broccoli soup with almond & chilli pesto

Choco smoothie bowl

Wellington burger

Kale & carrot top pesto

Fillet of hake

Tarragon & whole grain mustard polenta primavera

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FEATURES MORE VEG: Cut down carbon footprints and preserves natural resources. Less meat also makes for a healthier diet. WASTE NO FOOD: Repurposes ‘would-be’ food waste to reduce global food waste. 1/3 of food is wasted globally. HAS A LOW CARBON FOOTPRINT: Uses fewer resources, conserving the earth’s natural reserves. CELEBRATE LOCAL: Locally sourced produce slashes food miles & environmental impact, and supports the local economy.  SOURCE FISH SUSTAINABLY: Uses fish from sustainable sources. Prevents over-fishing and biodiversity loss. INCLUDES BETTER MEAT: Opts for high-welfare meat. Cheap meat poses moral and ethical questions, and a huge environmental threat.  Got a One Planet Plate to share? If you’re a chef and you have a One Planet Plate in mind to create, or a dish on your menu that would match the criteria, we’d love to hear from you. Contact us for more information, and remember to snap and share on social using #oneplanetplate

Celebrates local
Celebrates local
Features more veg
Features more veg
Has a low carbon footprint
Has a low carbon footprint
Includes better meat
Includes better meat
Sources fish sustainably
Sources fish sustainably
Wastes no food
Wastes no food