Tom’s Kitchen hosts the Vurger Co as part of Veganuary

04/01/2018 - 07:00
Restaurant and deli chain, Tom’s Kitchen, is hosting plant-based burger company, The Vurger Co, at its London sites to mark the beginning of the annual ‘Veganuary’ nationwide campaign.

The Vurger Co will be bringing its new meat-free take on the hoisin roll to Tom Aiken's restaurants, featuring a hoisin glazed mushroom patty with crispy pak choi, topped with hoisin stir-fried oyster mushrooms and shredded crunchy spring onions, cucumber and red cabbage.

In healthy competition, the host will be serving its ‘Grand Lamb Slam’, an exclusive lamb merguez burger, topped with a sweet potato hash, fermented cabbage and dill coleslaw with a dollop of cashew nut mayonnaise and a saffron, turmeric and chia seed bun.

Tom's Kitchen has a permenent vegertarian burger option on its London mains menu made with a sweet potato & chickpea patti along with sundried tomato, aubergine and shittake relish.

The two burgers will be included on the lunch and dinner menus at sites in Chelsea, Canary Wharf and St Katharine Docks up until 31 January.

Founded by Neil Potts and Rachel Hugh in late 2016, The Vurger Co pop up was one of the first 100% plant based start-ups in London. The 2017 Eat Out Awards nominee plans on opening a permanent site later this year.

In addition to its four restaurants in the capital, Tom’s Kitchen operates a site in Birmingham and one international flagship in Istanbul.

Copyright 2017 EatOut Magazine
Dewberry Redpoint Limited is a company Registered in England and Wales No : 03129594 Registered Office:
John Carpenter House, John Carpenter Street, London EC4Y 0AN, UK, VAT registered, number 586 7988 48.

Design & Development by Eton Digital