Five vegan restaurants that aren't just for vegans...

Not only is a vegan diet hugely beneficial for the environment it's suggested that Veganism is great for those wanting to lose excess weight, lower blood sugar levels and improve kidney function.

We aren’t convincing you all to to suddenly drop what you're doing and become a vegan! But here at EatFirst we love to explore all food options available and see people’s take on how to make plant-based food exciting, different and delicious.

So whether you're a vegan, vegetarian, or a meat lover thats interested to try something new we’ve taken the liberty of finding you guys the coolest vegan joints in town.

Purezza:

Located in Camden, Purezza is the first all vegan pizzeria to be set up in the U.K. Their plant based cheeses are less than half the calories and fat compared with dairy cheese. Guilt-free pizza- what more could you want?! The menu has a wide range of options from “pesto manifesto” to “parmigiana party” and is gluten-free friendly. Pasta options are also available, the “mac and cheese” balls always being a huge sell out. An absolute must for pizza and pasta lovers.


 

Young Vegans:

If you’re mad about pies then this is the place for you. Also in Camden Market, Young Vegans is all about delicious, hot pies served with creamy mash and gravy. They serve classics such as chicken, and steak and ale whilst also offering something a little different; an all day breakfast pie. And it doesn’t stop there! Young Vegans are renowned for their delicious chocolate mud pies - definitely worth a try.

Tanya’s

Tanya’s gorgeous cafe is located in Chelsea. The space is bright and open with a very relaxed atmosphere serving delicious raw food options. Tanya herself is a certified health coach and a leading pioneer in promoting plant-based food health. Her menu includes a wide range of juices, coffees, snacks and main meals including pad thai, lasagne and colourful salads.

Club Mexicana

These guys provide the juiciest, zingiest and most flavoursome vegan wraps in London. You'll find them in Shoreditch’s lively Dinerama. Their creative dishes are what keeps customers flooding back - ever tried a BBQ-pulled jackfruit? And it doesn't stop at wraps - their soft corn tacos and big burritos are a huge crowd pleaser too.

Don’t forget EatFirst has a wide range of vegan options available including our Teriyaki Tofu, Vegetable Udon Noodles and Mezze Platters and new Sunset Summer Salad. Head over to the the menu and check them out

Benn’s Ultra Luxury Gin Cured Salmon Sandwich

Got the queen coming over for tea? This sandwich isn’t just any old sandwich; it’s absolutely guaranteed to leave whoever you make this for speechless. If you’re wondering what Benn gets up to in his spare time, well, it’s coming up with incredible concoctions like this.

For the smoked salmon

• 200ml English Drinks Company - Cucumber Gin
• 330g salt
• 165g white granulated sugar
• 5g chopped thyme
• 15g lapsang souchong tea leaves
• 500g salmon, skinned, pin bones removed

1. To make the cure, mix the gin, salt, sugar and dill together thoroughly.
2. Moisten the jasmine tea leaves with a little water and allow to stand for 5 minutes, then spread them all over the salmon.
3. Put a layer of the cure on the bottom of a container and rest the salmon on top. Completely cover the salmon with the remaining cure. Cover the container with clingfilm and put into the fridge for 16 hours.
4. Remove the salmon from the cure and rinse thoroughly.
5. Leave to rest in the fridge for 2–3 hours until the fish is dry but a little sticky.

For the soured cream butter

• 100g unsalted butter
• 50g soured cream
• 50g cream cheese
• squeeze of lemon juice
• pinch of salt

1. Place 50g of the butter in a bowl and whisk over a pan of simmering water until softened.
2. Remove the bowl from the heat and whisk in the soured cream and cream cheese.
3. Put the bowl back over the pan of simmering water and whisk in the remaining butter until fully incorporated.
4. The mixture may appear to split, but keep whisking over the pan of warm water and it will come back together.
5. Stir in the lemon juice and salt and decant into a small bowl. Keep in the fridge until required (for up to 2 days).
6. Remove from the fridge an hour before serving

For the pickled cucumber

• 1 cucumber, peeled
• 50g white caster sugar
• 100g white wine vinegar
• 10g dill, plus a little extra for finishing
• sea salt

1. Slice the cucumber lengthways down the middle, then slice very thinly on a mandolin or in a food processor.
2. Bring the sugar, vinegar and 150g cold tap water to the boil in a small saucepan over a medium heat. Allow to cool.
3. Chop most of the dill and mix with the sliced cucumber and pickling liquid in a container, cover and allow to marinate in the fridge for at least 30 minutes.
4. Drain the cucumber. Sprinkle with the reserved dill and salt before serving.
5.  

To serve

Loaf of fresh soda bread

Slice the bread and serve with smoked salmon on a wooden board with a small bowl containing the soured cream butter, pickled cucumber and a wedge of lemon.

Fancy trying it out yourself? Head on over to Ocado where you can find The English Drinks Company cucumber gin (and grab yourself some of Benn’s gourmet ready meals while you’re at it!)

Father's Day Supreme | The guide to the perfect Sunday the 17th...

Your old (or young) man deserves to be spoiled every once in a while and as Father's day is fast approaching we've come up with some fun, inventive ways to celebrate. So if ideas are running dry, here's a few last minute tricks to put a smile on your Dad’s face this weekend.

Breakfast of Kings

Surprise your Dad and go all out with a classic full English breakfast. Bacon, sausage, eggs, beans, mushrooms and maybe even some black pudding!? We highly recommend our butchers Flock and Herd, located in Peckham. Delicious, well reared and high quality meat, worth a try if you're a local. When it comes to the sauces, mix it up with some Rubies in the Rubble condiments. Nothing beats your sausage dunked in their delicious chipotle mayo or for the braver of you, the banana ketchup. If you’ve read any of our previous newsletters you’ll already know, but Rubies in the Rubble aim to reduce food waste by using unwanted fruit and veg that would otherwise be sent to landfill. So you can treat your Dad, yourself and the environment all at once!

Or if you're feeling a little lazy, we've got you covered! We have a range of breakfast pots and fresh juices that can be delivered straight to your door so you can also enjoy a lovely lazy Father’s day morning.

Afternoon BBQ

Make the most of the gorgeous weather with a lazy Sunday afternoon BBQ. If you're lost for ideas we recommend Rich Harris’ “Fire and Smoke” cookbook. The book itself is a great Father's Day gift.  It’s filled with 120 mouth-watering recipes including all the classics - beef short ribs, dry rubbed fillet and sticky pork belly along side exciting salads and dips to take your Father's Day BBQ to the next level.

Sundowner special

Enjoy a well deserved drink with your BBQ with our unique Father’s day drink. We’ve teamed up with The English Drinks Co. Cucumber Gin to give you the ultimate [summer cocktail “Gin Cooler”]. Combining our citrus cooler juice with cucumber gin gives you a fresh zingy cocktail that’s perfect treat your Dad this Sunday.

The Fathers Day Cocktail Recipe

Ingredients

• 50ml - The English Drinks Co. Cucumber Gin
• 50ml - EatFirst Citrus Cooler
• 50ml - Fever Tree Mediterranean Tonic Water
• 1 sprig - Coriander
• 1 slice - Lime
• 1 slice - Dutch Chilli

Method

1. Fill Glass to brim with ice.
2. Pour over your shot of Cucumber Gin.
3. Add 50 ml of Citrus Cooler.
4. Gently pour over the fever tree tonic water.
5. Squeeze of lime then add chilli and coriander garnish.
6. Enjoy.

Written by guest editor: Olivia Cooper

The ultimate veggie BBQ recipe | Sweet & Spicy Cauliflower Steaks

Sweet and Spicy Cauliflower Steak

Ingredients

• 2cm thick section of whole cauliflower
• 1 tsp chilli powder
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tbs honey
• 1 tbs olive oil

Method

1. Drizzle olive oil on both sides of cauliflower
2. Drizzle honey on both sides of cauliflower
3. Sprinkle chilli powder, turmeric and cumin seeds on both sides of cauliflower
4. Grill on BBQ turning every 1-2 minutes until cooked through

Ocado | A huge milestone for EatFirst

We’re hugely excited to announce the launch of our Taste of Asia range on Ocado.

This includes six super popular dishes including our Grilled Miso Chicken, Asian BBQ Ribs, Teriyaki Tofu, Vegetable Udon Noodles, Honey Soy Chicken and Miso Glazed Salmon. These are all now available for you to pop in your basket whilst you’re doing your online shop!

Our aim is to revolutionise the ready-meal sector with Chef Benn’s beautiful creations, proving that shop-bought meals don’t have to make you feel bad. We don’t want you to compromise on taste and health, just because you’re short on time.

EatFirst Culinary Director Benn Hodges says:

“By creating the ‘next generation ready-meal’ we’re trying to change the current world view that ready meals are unhealthy and mass-produced. The aim of this range was to prove that it can be done differently without compromising on convenience. Our team of award-winning chefs handcraft our meals using high-end restaurant techniques to provide a superior home-dining experience. We want to show the UK consumer that to get a gourmet meal you don’t necessarily need to splash out at restaurants. The EatFirst and Ocado partnership means you can enjoy incredible, healthy food at home without having to pay through the nose, or even leave the sofa.”

So next time you’re on Ocado, pop us in your basket!

The EatFirst Team

#RecipeForDisaster | Benn's Disaster Porridge

Food waste is a #RecipeForDisaster. There is enough food to feed the world’s 7 billion people. But still, one in nine people go to bed on an empty stomach each night.  In collaboration with Rubies in the Rubble, Benn has created his #RecipeForDisaster which is the perfect way to use up any leftover fresh seasonal fruit.

The Porridge

Ingredients

• 3 cups of coconut milk
• 1/3 cup semolina (or rolled oats)
• 1/3 cup maple syrup
• Pinch of salt

Method

1. Bring coconut milk, maple syrup and salt to the boil.
2. Reduce heat to medium and whisk in the semolina.
3. Simmer for 5 mins.
4. Set aside to cool.

Banana Ketchup Gastrique & Garnish

Ingredients

• 1/2 cup Rubies in the Rubble
• 1/4 cup Mirin (¼ cup of left of white wine plus a tablespoon of sugar will also do the trick)

Method

1. Mix to combine.

Assembly

1. Portion the porridge into a bowl. Garnish the top with leftover seasonal fresh fruits and dress with Rubies in the Rubble Banana Ketchup Gastrique.

Opinion: Why are so many restaurants closing?

It seems like every week we hear about another restaurant chain either closing or having to scale back its operation; we’ve seen Jamie's Italian, Byron and Strada all ‘bite the dust’ (excuse the pun). The next casual dining chain on the list could be high street brasserie Côte.

It’s said that Côte’s smaller brands Jackson & Rye and Limeyard restaurants are having to “scale back” their entire operation in response to the challenging conditions it’s currently seeing.

A spokesperson said  “this will not affect the core Côte brand despite having to close a few sites to support the ones doing well. It actually posted 15.8% sales growth between 2015 - 2017 which shows testament to the brand.”

It seems that our appetite for casual dining has now slowed down and a lot of places around the capital are feeling the crunch.

We sat down with Benn to get his thoughts on the matter

“I think a huge factor has been Brexit, since that happened it has really shaken everyone up. Exchange rates have been poor and recruitment has become extremely hard, not nearly as many people are looking to the UK for work. Also, when you’re trying to operate 100’s of sites your margins are extremely tight and with the rise of food costs, as well as staff costs then throw in the fierce competition, something eventually has to give. It is incredibly sad to see but I really am not surprised, you need to be offering something totally new and exciting to stay ahead of the field.”

“Also, I do strongly think the issue lies when these companies get sold to these investment houses. They put in place such aggressive growth targets so they feel the need expand without taking much care over operation costs. When you’re looking to get setup as quickly as possible, you end up paying over and above what you actually should which just means you’re constantly fighting a rising tide”

Want to have your say? We’d love to hear your thoughts over on our twitter page https://twitter.com/eatfirst

The magical health benefits of Indian spices....

With the launch of our new curry range, we thought we’d share with you one of the many reasons we chose this incredible cuisine.

It’s not just that it’s the best selling takeaway in the UK but the fact that Indian food is packed with incredible health benefits.

The source of most of the goodness is actually in the spices that give the dish it’s trademark aroma and incredible flavour. We’ve picked out some of the spices you’ll find in Benn’s new curry range and highlighted the health benefits each can offer.

Garam Marsala

• Made up of a blend of spices that ‘create the perfect balance of flavour’ in any dish, it’s said that this spice can boost your immune system, speed up your metabolism as well as helping with digestion.

Coriander

• A herb that has been used in cooking for thousands of years. No other than ‘Medical News Today’ stated “Its potential health benefits include anticancer effects and improvements in skin health. Also, one-fourth of a cup of cilantro contains 5 percent of the daily value of vitamin A.”

Turmeric

• One of the better known “super spices”. It has been used by Indian Ayurvedic medicine for conditions including heartburn, diarrhoea, stomachbloating, colds, fibromyalgia and depression. Even though very few clinical trials have actually been carried out there are actually studies that have proved curcumin (the chemical found in turmeric) could fight off cancer cells as well as potentially lowering the risk of diabetes, Alzheimers and dementia.

Cumin

• Extremely rich in iron, potassium and zinc which is essential in keeping those red blood cells nice and healthy. Just one teaspoon contains up to 34% for men and 20% for women of your daily iron intake.

Are these spices tickling your taste buds? Check out our menu...we’re going to be launching a curry a week for the whole of May!

How to... Make Teriyaki Sauce

This week Chef Benn shows us how to make his super simple, super tasty Teriyaki sauce. We use it in our kitchen and now you can use in your kitchen too! It’s great as a sauce for many different dishes or if reduced, delicious as a glaze for meats and fish.

Ingredients:

• 1 2/3 cups Mirin
• 1 1/2 cups Japanese Soy Sauce
• 3/4 cup Demerara Sugar

Method:

1. Put all ingredients in a sauce pan
2. Bring to the boil and whisk to dissolve the sugar
3. Once all dissolved, put in fridge to chill

To make a thicker glaze, follow the above steps and then allow to simmer for an additional 10 - 15 minutes until reduced.

Opinion: Sugar Tax on Soft Drinks - A Sweet Success?

On Friday 6th April 2018, the sugar tax on soft drinks came into force in the UK to combat rising rates of obesity, particularly in children. Sugary drinks account for a whopping 20% of sugar consumed and the government has introduced this levy to crackdown on this.

Drinks that contain more than 8g of sugar per 100ml will be charged at a rate that will equate to an extra 24p per litre and between 5-8g will be another 18p per litre. Pure fruit juice with its natural nutritional value will be exempt.

Most people know that sugar in excess is extremely bad for your health. It has been said that sugar is the equivalent of alcohol for kids and it is extremely difficult to break that dependency later on in life. Reflected in their sugar highs and then lows with irritable craving demands, we think that sounds about right! At the end of 2017, nearly 10% of children in reception classes were considered obese, rising to one-fifth by the time they finish primary school. We want to see change in that. Here at EatFirst, we support the Sugar Tax on soft drinks as a step in the right direction for a happier, healthier future.

Chef Benn comments;

‘Soft drinks were always a treat on school holidays for me when I was growing up and going to school. My parents had a blanket ban on them at any other time. A school friend of mine’s younger brother had completely rotten teeth because of how much coke he drank - which I thought was terrible. His would always say “they’re my baby teeth and will fall out anyway”. That’s not really the right attitude.

My mother was very nutritionally aware when I was growing up. Now as an adult I totally support and agree with her stance. I think the tax will be beneficial if they make sure it is used to fund education and clever initiatives to improve kids’ diets.’  

In fact, the new tax should be a positive money-raising exercise as the funds raised will go to the Department for Education to support excellent initiatives such as the School Breakfast Programme.

Importantly, it has already encouraged manufacturers to cut down their sugar levels in soft drinks, with 50% having already done so. Irn-Bru has really led the charge and will hopefully encourage other major drinks companies to follow suit.

We’re not saying sugar is the devil’s work; we love the occasional treat! Sugar can certainly form part of a balanced, happy and interesting diet (have you seen our delicious range of desserts?!) but excessive, unnecessary consumption of cheap sugary drinks is proving to be highly damaging to our nation.

As big supporters in making the world a healthier and happier place, try our Anti-Sugar Tax Drink (or Green Detox as it’s better known). This expertly blended combination of kale, spinach, romaine lettuce, celery, cucumber and lemon tastes like a fresh salad.

You'll feel fuller for longer and be fresher on the inside; much better than drinking a can of Irn-Bru!

EatFirst

You could call us eco-warriors

It's not just the food we care about here at EatFirst. One of our core values is to be kind to our beautiful environment.

From the procurement of our fresh ingredients, to the containers we deliver our meals in, we are always trying to make our carbon footprint as small as possible.

By using 95% biodegradable packaging for our meals, we are reducing the use of plastic and any that we do use is 100% recyclable.

This week's newsletter is all about sustainability, one of our biggest focuses, after our meals of course!

---

YOU'RE ONLY AS GOOD AS YOUR SUPPLIERS

Every one of our suppliers is hand-picked by Chef Benn. One of our newest additions, Rubies in the Rubble, take fruit and veg that appears to have gone a bit pear-shaped and transforms them into delicious sauces and chutneys.

When Jenny read that ⅓ of fruit and vegetables never reach our plates because they don’t look pretty enough, she decided to take action.

She’s grown from a little stall in Borough Market to working with huge companies like Virgin Trains. She collects approx 1,300 of their ‘no good’ apples each week and turns them into chutneys, which are then sold back to Virgin.

Keep your eyes peeled on our menu for our EatFirst and Rubies in the Rubble summer salad.

---

GIVING SOMETHING BACK

We love to give back to others by working with charities. At Christmas, we supported Magic Breakfast with the amazing work they do to end hunger in UK schools by providing healthy breakfasts to vulnerable children.

Another one of our suppliers doing an incredible thing is Original Beans. For every chocolate bar eaten, one cacao tree is planted. Replenishing these trees ensures that future generations can experience the rarest cacao on earth from which their chocolate is made.

Want to read more? Head over to our blog where we have the full article on the Original beans story as well as Magic Breakfast.

---

ALL THE TASTE AND ZERO WASTE

We touched on Zero waste back in Monday’s email and now it’s not just ingredients we're saving; we're working to save entire meals.

We work with Olio and Too Good to Go who make sure that no good meal goes to waste. Their mission is to reduce food waste worldwide and the vision is to create a world where ‘food produced’ means ‘food consumed.’

They've partnered with over 5,000 stores to fight food waste and now over 2.5 million meals have been rescued. Download their app now to keep growing this food waste revolution.

Chef Benn's Top Kitchen Tips

1. Sharp knives are essential

Everyone knows that good quality knives are super important in any kitchen. Using blunt knives is not just dangerous but they damage food rather than cutting, and actually takes up a lot more time as the slice action is a lot slower. Generally, you can buy either German or Japanese knives. I always use Japanese knives. They are naturally, a lot sharper, but take a little more maintenance to keep them that way. German knives, however, tend to be a little more durable and tough. Always use a whetstone to sharpen your knives weekly and use a steel daily if needed.

Sharpening knives is a skill refined with experience. You can learn by practising or by taking a course. Kataba in pop Brixton offer group or personal sharpening courses. They are an extremely professional and knowledgeable team.

2. Pans

At home I have, 2 really good quality, heavy-based pans for pasta, making sauces, sautéing vegetables and meats. For searing beef and fish, I use a large stainless steel pan. Heat the pan on the largest gas hob, over a medium flame for 2-3 minutes. For fish I cook in foaming butter and vegetable oil, you will need to control the temperature well to stop the butter from burning. For meats, I use the same technique as fish with the addition of hard herbs like thyme and rosemary. Never use a super high flame as it will cause the oil to burn, which then becomes carcinogenic and will also then stick to the pan and be extremely hard to clean. Over time this will ruin your pan. Never plunge the pan while hot into the water, instead, leave it to cool at an ambient temperature, then use warm soapy water to clean.

3. Think seasonal - Summer is coming!

In February I always sew seeds for basil, coriander, parsley and dill in pots and keep them inside, on the window sill. Then I move them to outside once they harden off in April. If you keep them close to the kitchen you'll find that you will use them a lot more. You should always try to push yourself to think about different ways to use fresh herbs. My herb plants are always kept in a balance of life and death from being over pillaged! In summer there is honestly nothing better than fresh tomatoes, basil and mozzarella. You should always use ingredients when they are at their best!

4. Dry goods

I have an obsession with spices. They are the best way to add quick flavour to food if your time poor. One of my favourite healthy and quick meals is a chicken and vegetable tray bake with celery salt, smoked paprika, fennel and nigella seeds. Having a well-stocked pantry is essential for quick, easy and tasty food. I always have stocks for cooking, nuts, pulses and grains for salad, loads of soy and Japanese seasonings to punch up flavour to any dish. Having vinegars, soy, and other sauces allows you to balance sweet, salty, spicy and sourness in foods well.

5. Fresh Ingredients

Always buy your food at either a farmers market, local grocer or a trusted local supplier. Super markets are famous for having overpriced, poor quality produce. Italians are famed for their passion for only using fresh ingredients and preparing them very simply. I always follow this philosophy. Working with fresh ingredients is generally very easy and enjoyable.  

6. Try new things

I know it’s easy to say "don't be afraid to try new things", the best way to approach trying to cook unfamiliar cuisines is by starting with a recipe that is very few in ingredients and considered a classic. For example Oyakodon. It’s a classic rice dish with dashi stock, poached chicken and egg. Preparing the dish is very easy to execute. The more your expertise grows on the dish the more fun you can have by adding your own creative twists to the recipe. Starting with a classic is often the best way to learn and refine knowledge and cooking quality points of some of the most simple ingredients.

7. Cooking Fish

My absolute favourite fish to cook is either Cornish Mackerel, South Australian Kingfish or Scottish Salmon. There is nothing better than the smell of fresh fish. I get such a kick from watching a beautiful fillet of salmon sear in a pan. Its a super amazing experience watching the flesh change colour, experiencing the smell, watching the fish oils turn from solid to liquid and baste the fish. You can literally see all the omega 3 bursting from the fish!

Spring into action!

Now is the perfect time to start growing your own herbs on the kitchen window sill - forget the hydroponic, tasteless potted herbs from the supermarket and avoid burning your money by buying packet 'fresh' herbs! I've seen mint, that grows like bramble in the spring and summer for £15-£23 per kg! Going to the shop for fresh things like herbs you often are paying for tasteless, over packaged ( plastic, plastic, plastic :( ), expensive ingredients!

Everyone should grow their own herbs from seed. Annual herbs like coriander, mint, parsley, dill and tarragon are super easy to grow from seed. You can reuse an old pot or any suitable container to grow herbs in. Seeds last for 2-3 years, so 1 packet of seeds is great value and will last a few seasons. Perennial herbs like thyme and rosemary last all year round and really power in spring and summer.

I always say cooking is an extension of your preparation. So if you have nothing in the fridge, no spices, no vegetables - you'll be eating miso soup from a sachet mixed with frozen peas. If you spend a few hours over the weekend setting up your kitchen, filling the 'dry store' and fridge, you'll find yourself thinking of ways to incorporate all your amazingly tasty fresh herbs, spices and ingredients.