As autumn settles in, London’s much-loved plant-based restaurant Mildreds has unveiled a vibrant new seasonal menu that puts vegetables firmly centre stage. Known for its globally inspired dishes and inventive vegan cooking, Mildreds’ latest line-up celebrates seasonal produce with colour, creativity and plenty of flavour.
Starters set the tone with Coconut BBQ Corn Ribs glazed in sticky red pepper sauce, El Pastor Chick+n Tacos, and Teriyaki Cauliflower Cups. For those who like to share, the Mildreds Mezze brings together carrot hummus, padron peppers, red butterbean and pimento dip, and harissa patatas bravas – a colourful feast of textures and spices.
Mains see comforting autumn classics reimagined the plant-based way, from the Ale Mushroom Pot with triple-cooked potatoes and minted mushy peas to a fiery Korean Fried Chick+n Burger loaded with kimchi, gochujang glaze, onion rings and spicy sesame chilli mayo. Chef specials include Sweet Pepper Chick+n Kebabs drenched in gravy and a Salsa Roja Smothered Burrito filled with smoky black beans, vegetable chorizo and seasonal veg.
The drinks menu has also had a refresh, with new cocktails such as the Lychee Rose Martini, Pink Citrus Spritz, and Lime Yuzu Spritz, alongside fresh juices, hot drinks, and Mildreds’ popular £2 coffee to go.
Available from 1 October, the new menu is now served across all Mildreds restaurants.