We had a vision to create plant-based food that is tasty as the other kind. We are passionate about our sourdough and plant-based mozzarella. Our dough is freshly made each day using a rye sourdough starter, type 2 flour and fermented for 48 hours before being hand-stretched and served; enhancing its digestibility and flavour. Our fresh house-made cashew mozzarella is delicately fermented using dairy-free culture.

WOAP 2026! Burger Wellington 3rd - 23rd August
Veni, Vidi, Vici
Plan*t bolognese smash patty, with housemade mozzarella, crumbed eggplant parmigiana, tomato chilli jam, pickled zucchini, and béchamel in a Cottage Lane garlic buttered potato bun, with parmesan salted spiral pasta fries and pesto mayonnaise.
Book a table in the link above or here