From today (12th April) we’re back serving our epic plant-based menu outdoors at all four restaurants on a walk-up only basis.
– Dalston: open daily from 9am
– Camden & King’s Cross: open daily from 11am
– Soho: Mon-Fri open from 5pm, Sat-Sun open from 12pm
Come and visit us to see how we’ve transformed our outdoor spaces into glorious Mildreds gardens for the warmer months ahead, we reckon you’re going to love it! Think covered outdoor dining in Soho, additional covered seating in King’s Cross, extended seating at Camden and a massive al fresco dining space in Dalston.
Covid safety remains our highest priority and we would ask that you follow all government guidance when dining with us. You can read all about our safety measures here.
For those of you looking ahead to May, our indoor dining spaces will return on Monday 17th May and you can secure your table now by making a booking!
We can’t wait to see you x
The time has come! From April 12th we’re excited to welcome you back for outdoor dining at Mildreds. We’re committed to ensuring that this last lockdown was our last ever lockdown and we’re confident that we’ve got everything in place to make your dining experience as safe and enjoyable as possible.
For those who don’t yet want to brave the great outdoors, our indoor dining spaces will be back in action from 17th May!
We’ll be updating this page as things change, but please have a read of what we’re doing to keep you safe and a little bit of housekeeping to follow when you’re back getting your Mildreds fix.
As always, please let us know if there’s more you think we can be doing.
As plant-based foods become more popular, different sources of vegan proteins are starting to pop up more and more, like tempeh. We enjoyed chatting to the team from Club Cultured who are behind the tasty tempeh in our Warm Tempeh Gado Gado. Continue reading to find out more about what tempeh is and who Club Cultured are…
We are a Club pioneering a more natural way of life, The Real Food Revolution for mind, body & spirit. A peace movement that makes amazing high quality ferments who want to help foster solutions to some of the biggest questions we face as a species.
Tempeh is a plant-based protein made from fermenting beans with mycelium. During the fermentation it grows into a natural meaty block which is extremely tasty, versatile and nutritious. Tempeh is a great source of protein and fibre with a 100g serving containing 21g and 6g respectively, not forgetting it is jam packed with gut friendly goodness. The fact that it tastes amazing and it is a completely natural wholefood. Tempeh is not trying to impersonate anything – it is simply beans, that once fermented create a natural meaty product.
After discovering tempeh for the first time whilst backpacking in Indonesia, we were blown away by this amazing ingredient and were instantly hooked. Upon returning back home we were let down by the quality of the tempeh available in the shops, so we decided to try making our own. This started with us getting an old fridge off facebook and converting it into a fermenter. We were ready to make some tempeh! We then managed to convince Connor to quit his job as a chef in the Michelin starred kitchen of The Ritz and join us on this fantastic fermenting adventure. Two years later we are the proud owners of London’s first ever tempeh factory and working with some of the leading names in food.
What is great about tempeh is how versatile it is. The only limit is your creativity! Some simple ways to get the best results include marinating the tempeh. As it is made from beans it is very porous and soaks up flavour incredibly well – the OG recipe being Tempeh Bacon. It can also be crumbled as a natural mince replacement for a bolognese or a chilli non carne. Or just cut into chunks and brown off for stir fries, curries or stews.
You can get some of our famous fresh organic tempeh from the Club Cultured website direct to your front door.
Tempeh is a versatile, nutrient-dense, fermented product. As it is rich in protein it makes a great addition to anyone’s diet. Whether you are vegan, vegetarian, meat-free curious or plant-based on the weekends, you have to try tempeh and find out what all the hype is about! And if you don’t feel like cooking it, you can order our delicious Sticky Pan-Fried Tempeh Gado Gado via Deliveroo from one of our restaurants.
To celebrate Veganuary, we’ve taken our Lapsang-scented mushroom stroganoff recipe and given it the vegan treatment! You can find the original recipe on page 132 of our first book ‘Mildreds the Cookbook‘.
Our version of this traditional Russian dish, uses a selection of different mushrooms giving the dish a fuller flavour and Lapsang souchong tea which gives it a slightly smoky taste.
Try to include a variety of mushrooms including ceps, porcini, chestnut and field mushrooms, this will give your stroganoff more punch.
1kg mushrooms (mixed), trimmed
30g olive oil
2 onions finely sliced
2 tbsp minced garlic
4 sprigs thyme, leaves stripped and roughly chopped
2 lapsang souchong tea bags
1 tbsp paprika
500ml vegan cream substitute
2 tbsp Dijon mustard
2 tbsp tomato puree
2 tbsp cornflour
1 bunch dill (40g), chopped
Salt to taste
1. Preheat the oven to 190ºC / 170ºC fan / Gas Mark 5 and boil a kettle with 600ml water.
2. Cut the mushrooms into even, bite-sized pieces. Drizzle a little olive oil into a roasting tin, add the mushrooms with a pinch of salt and pepper and chopped thyme leaves and mix together thoroughly. Roast for 10-15 minutes, until the mushrooms are tender, but not shrivelled. Set aside.
3. Infuse the tea bags for about 4 minutes in the boiling water.
4. Heat olive oil in a large saucepan for over a medium heat and sauté the onions until they start to colour and caramelise, add the thyme and garlic and paprika and continue to sauté for a further few minutes.
5. Remove the tea bags from the tea and discard the tea bags. Pour the liquid into the pan with the onions and cook until liquid has reduced by half.
6. Next add the paprika, Dijon mustard, tomato puree and vegan cream. Bring to a gentle simmer and cook for about 15 minutes, allowing the cream to reduce and the sauce to thicken slightly. At no point allow the mixture to boil or it will split.
7. Mix the cornflour with a little water in a small bowl to form a smooth paste and add to the mixture. Add the roasted mushrooms and their roasting juices and cook for a further 5 minutes until thickened and glossy, remove from stove and add the chopped dill and serve with rice or smooth mashed potatoes.
Just when we thought life was getting back to some sort of normality, Boris announces another lockdown… BUT it’s not all bad news!
Whilst you won’t be able to dine in with us over the next month, you can still enjoy the best of Mildreds by ordering via Deliveroo, click & collect or by popping in to pick up a takeaway from the restaurants.
We’re ready to serve our local & loyal Mildreds Family with delicious vegan and vegetarian food to get you through. There’s never been a better time to bring more plant-based dishes into your diet and we’ve got you covered.
We’ve got lots of exciting stuff in the pipeline including cooks ingredient boxes, vegan baking kits and more – watch this space!
Stay safe, keep supporting local businesses like ours and remember to check in with friends and family often because we’re all in this together!
We’re excited to tell you that our delicious new winter menu officially launches today (14th October) in all our restaurants.
We’ve been busy over the past few months, working on loads of delicious plant-powered dishes to see you through the winter – think Crispy Oyster Mushrooms with spicy Gochujang Mayo, Basil Polpette Pappardelle, Hoisin Tofu & Mushroom Pho, incredible new burgers, all new vegan cocktails and seasonal updates to some of our Mildreds classics… plus loads more.
We can’t wait to share the new dishes with you! Check out the menu here.
We’re thrilled to say that we’ll be taking part in the Eat Out to Help Out scheme which means whenever you dine in with us Monday-Wednesday throughout August, we’ll automatically take 50% off your bill (up to £10 per person).
There’s a few simple house rules:
Beat the queue and book a table here.
After the good news announced by the government this week, we’re thrilled to tell you that we’ll be starting a phased and safe reopening of our restaurants for dine-in customers from 4th July. More details to be announced soon, but for now we just wanted to say that we can’t wait to see you.