Chef Rishim Sachdeva to launch six-month residency for 'mostly vegan' restaurant concept Tendril

By James McAllister

- Last updated on GMT

Former Chiltern Firehouse and Fat Duck chef Rishim Sachdeva to launch six-month residency for 'mostly vegan' restaurant concept Tendril

Related tags: Chef, Residency, Vegan

Former Chiltern Firehouse chef Rishim Sachdeva is to launch a six-month residency at The Sun & 13 Cantons pub in London's Soho for his 'mostly vegan' restaurant concept Tendril.

The residency, which launches on Wednesday (19 May), will act as a precursor while Sachdeva looks for a permanent site for Tendril, which he hopes to launch towards the end of this year or in early 2022.

Tendril’s launch menu will focus on fresh, seasonal produce and take inspiration from Sachdeva's kitchen experiences in both London and India, which also includes stints cooking at Heston Blumenthal's The Fat Duck in Bray, and The Dairy in Clapham.

Offering a host of veggie bar snacks and small plates, through to larger mains and a short dessert selection, dishes include grilled squash, red pepper paste, crackers and summer slaw; purple corn tostada with broad bean guacamole, piquillo pepper and artichokes; and baked brie with burnt honey, preserved lemon, truffle mascarpone, and cranberry bread.

Main dishes lead with chipotle-grilled oyster mushroom, smoked leek and peanut sauce; and Tendril's 'signature' ratatouille with basil puree, ras el hanout and herb crumb.

Guests can choose to order à la carte with small plates starting at £9 and mains from £14, or opt for the Tendril ‘discovery’ set menu, which includes a snack, the choice of two small plates, one main and a dessert for £29 per person.

“Tendril is the result of a deeply personal journey for me, from being a hardcore carnivore to a (mostly) vegan convert," says Sachdeva.

"I still eat some dairy and would find it almost impossible to give up cheese altogether, hence the (mostly) vegan menu at Tendril.

"By cooking plant-first food that’s not specific to a cuisine or nationality, I want to recreate my most evocative memories of flavours and textures that have influenced me through my travels.

"Putting plants in the forefront is at the core of Tendril – creating a whole experience based around them that’s imaginative and approachable all at the same time.

"At the end of the day, it’s tasty and wholesome food that just happens to be made using plant-based ingredients.

"I am super excited to showcase the new Tendril menu at The Sun & 13 Cantons this month, and look forward to being able to bring our dishes and ethos to a wider audience."

Related topics: Chef

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