Crispy fried chicken thigh, Japanese style. Sprinkled with chilli and sesame seeds. Served with sweet chilli dip.

Soybean pods seasoned with sea salt, served with soy sauce. Extremely moreish.

Fried slices of halloumi served with a sweet chilli sauce topped with a chilli garnish.

Pan-roasted chorizo in a sweet honey and sherry vinegar glaze.

A Spanish tapas staple. Golden potatoes in a tomato sauce and drizzled with cayenne ranch dressing.

A Moroccan inspired lamb tagine, scattered with omega seeds and pomegranate. Served with couscous, toasted Turkish bread and coconut yoghurt.

Chicken, smokey bacon and pulled BBQ beef brisket, topped with wild rocket and cayenne ranch dressing.

Soybean pods seasoned with sea salt, served with soy sauce. Extremely moreish.

Warm and filling dip topped with coconut yoghurt, coriander and chilli. Served with toasted Turkish bread.

Roasted butternut squash, beluga lentils, freekeh, tenderstem broccoli, roasted peppers and mixed leaves. Topped with coconut yoghurt.

Jackfruit is a versatile fruit that we shred and use to make the perfect plant based spicy curry. Served with jasmine rice, topped with spring onion, chilli and coriander.

Spicy rice tossed in soy sauce, topped with crispy shallots and spring onion.

With raspberry coulis and a scoop of vegan vanilla ice cream.