London’s most popular vegan and vegetarian restaurants
We reveal the three most popular vegan and vegetarian restaurants in London among Coutts clients.
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The massive rise of vegan and vegetarian cuisine has certainly struck a chord with Coutts clients. The number of requests for relevant restaurants made through our Coutts Concierge service has increased by over 1,000% since 2014.
To celebrate this, our clients can now enjoy new concierge benefits at vegan and vegetarian-friendly eateries across the capital, including complimentary welcome drinks and extra courses.
Ten Lifestyle Group, the company behind Coutts Concierge, which helps Coutts Silk cardholders with everything from restaurant bookings to travel arrangements, analysed the rising popularity of veganism and vegetarianism as part of the service.
According to their exclusive research, the three most-requested restaurants serving delicious, meat-free dishes were:
· Holborn’s Vanilla Black, which topped the list
· The Gate restaurants in Islington and Hammersmith
· the Michelin-starred Pied à Terre in Fitzrovia
Tasty treats on tap
The other vegan and vegetarian-friendly restaurants where Coutts clients can enjoy perks through the Coutts Concierge scheme include:
· Galvin La Chapelle in Spitalfields
· Michelin-starred Ikoyi in Piccadilly
· Marcus Wareing’s Tredwells in Covent Garden
· Pollen Street Social in Mayfair
· Indian Accent, also in Mayfair
“I see it a little bit as a real challenge for a chef in a positive way. To be creative, without putting your hand in the fridge and going ‘animal protein, right, let’s dress it up, let’s do something with it'.”
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“Put your hand in the fridge and grab a carrot”
Some of London’s top restaurateurs give their take on the increasing popularity of vegan and vegetarian food in this short video, produced by Ten.
It includes the comments of Michelin-starred chef Michel Roux Jr, who says he relishes the new trend. “I see it a little bit as a real challenge for a chef in a positive way," he said. "To be creative without putting your hand in the fridge and going ‘animal protein, right, let’s dress it up, let’s do something with it’. No. Put your hand in the fridge and grab a carrot. That’s much more of a challenge. And that’s where you see the true spirit of a chef.”
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