Bill’s has just launched its Veganuary menu for those who are trying Veganuary or for those who simply want to eat plant-based food.
The popularity of vegan food across the restaurant group is apparent with a 162% increase from 2018 - 2019 in sales of their most popular vegan dish which is the Vegan Carrot Wellington.
Vegetables and fresh produce have always been at the heart of founder Bill Collison’s vision for the restaurants. Back in his first restaurant in Lewes there were beautiful fresh tomatoes piled up on the counter in the restaurant, the chefs would come and help themselves to rustle up a tasty soup and any left-over tomatoes would be made into tarts for the next days or used to create chutneys. Using the freshest seasonal produce and provenance is what Bill’s has always stood for.
Fast forward to 2020 and the main menu has a range of vegan dishes for guests to devour. For January, Bill's is enhancing the vegan offering with seven additional vegan specials, including two new vegan desserts.
For a starter, guests will be able to enjoy the Wild Mushroom Soup with garlic croutons and chives or Miso Aubergine Fritters with smoked chilli and soy dip topped with mixed seeds.
Mains feature with Mushroom and Tarragon Suet Pudding with roasted mushroom, parsley and white bean cassoulet or Bill’s Beetroot Steak with a portion of fiery tiger fries, bearnaise mayo and pea shoots (pictured).
For desserts there's Sticky Chocolate Pudding drizzled with syrup, icing sugar and hazelnut crumb, served with a scoop of coconut ice cream, and Amaretto & Raspberry Frozen Parfait served with shortbread crumb, coconut flakes and raspberry sauce.
So whether diners just want an excuse to have one of the vegan staples from the main menu, such as their Carrot, Cashew Nut and Mushroom Wellington or Jackfruit Salad Bowl, or they want to try their January Special Bill’s Vegan 'Eggs', guests have until 31 January to get down to Bill’s and enjoy veganuary in style.