Vegan dishes have been added at The Alchemist bar-restaurants for the first time as part of its new food and drink menus for summer.
The selection now includes a fragrant Keralan curry with chickpeas and cauliflower rice, a Shawarma cauliflower steak served with Harissa yoghurt (pictured), and a mixed grain salad.
The new food menus have been introduced across the 13-strong group which stretches from Manchester and Leeds to Newcastle upon Tyne, Oxford and London.
The company has also partnered with Foodinate, a charitable organisation that works to end local food poverty by running a “meal for a meal” initiative. It has pledged to cover the cost of a hot, nutritious meal to a local person in need every time a customer orders the duck gyozas or Keralan curry.
Additions to the cocktail menu features The Alchemist’s twists on old classics, using new techniques and ingredients to create serves that provide storytelling and theatre.
The new “magical” additions include the Pot O’ Gold, a refreshing combination of rhubarb gin and grapefruit juice, served alongside a beaker of pineapple gin jelly, as well as the Iced Charcoal Latte (pictured below), the bars’ take on the Espresso Martini. Some of the favourites remain such as theatrical serves The Lightbulb Moment and The Colour Changing One.
Simon Potts, managing director of The Alchemist, said: “We’re extremely proud of the new menus. Our teams work tirelessly to provide a memorable drinking and dining experience for our guests. It’s a big task for our teams to create the next big thing but their creativity and passion never falters. We hope visitors of The Alchemist love the new additions as much as we do.
“We are always looking for new ways in which we can give back to our communities and we love the work Foodinate do. We’re the first national restaurant brand to partner with the cause and we’re immensely proud to work alongside such a fantastic charitable organisation.
“It also allows our customers to be a part of the initiative and we look forward to seeing the difference we can together make to our local communities.”