Having kicked off with a trio of sparkling fresh power juices, we tuck into piping hot, Lebanese-style falafel, with a creamy tahini dip. Next is a Trader Joe pizza, with a sauce of peppers, red onions and mushrooms topped with vegan cheese and vegan pesto, on a crispy gluten-free base, so that this omnivore was perfectly satisfied with the balance of flavours and textures.
I’m not usually enthusiastic about gluten-free pasta, but the cashew nut cream sauce was excellent, with smoked mushrooms and marinated tofu, and I was intrigued by the vegan parmesan alternative, a crumbly combination of nuts and salt that adds an extra savoury note of contrast.
A fiery Thai red curry included whole fungus mushrooms, tofu, cauliflower, broccoli, and crunchy bamboo shoots. We also tasted the smokey amaranth black bean sliders that went down well with the vegetarians and vegans of the group, alongside crispy and moreish sweet potato fries.
A rich heart-shaped vegan cheesescake with berry swirls and a fresh, light chia parfait with strawberries and coconut yoghurt were desserts to indulge and delight everyone, no matter what your dietary convictions.