An award-winning vegan tapas and cocktail bar has opened in London’s Hackney neighborhood.
On the menu, patrons will find a mixture of shareable small plates like jackfruit quesadillas with housemade vegan cheese, beer-battered guacamole fritters seasoned with lime and chili, nachos, beer-battered tofu fish bites, and other comforting tapas. Those looking for something on the healthier side are not left out with more vegetable-centric options like charred tender-stem broccoli and sweet and sour cauliflower “wings.” For a fuller meal, guests have the option of choosing a burger featuring a housemade beet patty or The Brook’s homemade seitan fillet.
Vegan desserts like gluten-free and vegan banoffee pie, dairy-free cheesecake, and others served are also available, as is the option of ethically-sourced coffee served with organic plant-based milk. The diverse cocktail menu features a wide array of original and seasonal drinks to sip while dining. The restaurant’s offerings helped it secure this year’s Time Out Love London award for best restaurant in Hackney.
The Brook takes the utmost care to source the best possible ingredients for the restaurant. “The taste and quality of the food and drink we serve you is extremely important to us. We’ve spent time scouring the UK to find independent growers & producers, with wonderful ethics and standards, who grow and make delicious British products,” says the official website.
The Brook founder Thea Brook told Sean O’Callaghan, founder of the British blog Fat Gay Vegan, the restaurant previously operated as a pop-up and has been working hard to secure a permanent space in London. The “crowdfunding” section of the website implies that eventually, additional locations may open: “[Y]ou want to be able to hang out in a fun place, enjoying plant-based, planet-friendly, cruelty-free food and drink whenever you darned please.”
The new London vegan restaurant is open for limited hours only for the time being, but is working hard to hire additional employees to help grow the business.
Image Credit: The Brook