I went vegan for a month back at the start of 2017 purely out of cooking curiosity. I had always loved to cook and it seemed like a fun challenge, one which would open up a whole new list of ingredients.


From having done that month I didn't look back, the benefits were obvious.  I became a little obsessed with making meat like textures. Then did my first lot of pop-ups on Dovetailed's roof terrace where I was a full time designer, and haven't looked back since.


It's great to be challenged by cooking everyday and even better people enjoy our food. When I get the chance to run some food and I thank people for coming down they look at me oddly but it means a lot.






We make our patti's from soy as this is the ingredient we can get the most replica-table real bite from. I was never a fan of bean burgers that smooshed in the bun. Everything else is vegan and gluten free upon request. Any other questions please just use the form in the footer.


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