Mildreds Vegan Cookbook : Exclusive Pre-Sale

We are excited to offer you the exclusive opportunity to purchase ‘Mildreds Vegan Cookbook’ two weeks prior to publication. 

The cookbook was written by Daniel Acevedo and Sarah Wasserman.

This is what Daniel, our executive head chef, had to say about the new book.


What was the inspiration behind writing an all vegan cookbook?


After the success of Mildreds Vegetarian cookbook it was a natural progression to follow up with the challenge of writing a vegan cookbook


Has it been more of a challenge making this cookbook vegan?


No not at all, a lot of our dishes are vegan anyway and we are constantly in the kitchen working on creating new and inspiring recipes. What’s really exciting at the moment is that vegan cooking is at the forefront of innovation.


Is this book just for vegans?


This book is for anyone who loves food and cooking. What’s great is to see less and less of a divide between vegans, flexiarians and meat-eaters.

There’s a mixture of everything from healthier options to comfort food, there’s even a few junk food recipes in there as well for those certain days when nothing else will do.



Are we going to see any of our Mildreds favourites from the menu in the cookbook?


We’ve included different adaptations of some classic dishes and previous dishes that have been on our menu in the past. There is even a dish that our ex-chef Gillian Snowball had on the menu when I started here as a young Chef de Partie.


What are the recipes you are most excited to share with us?


As my Mother-in-law is Polish, a recent inspiration, for me, has been experimenting with natural fermentation and adapting Polish family recipes that have been handed down from generation to generation.


Follow this link to visit our shop where you can purchase our brand new book Mildreds Vegan!

Veganuary Recipe Share: Sri Lankan Curry with Sweet Potato and Cashew Nuts

Sri Lankan Curry with Sweet Potato and Cashew Nuts

We’ll be sharing vegan recipes every Saturday in January in support of Veganuary! This week we’ll be sharing the recipe for our Sri Lankan Curry. You can also find it on page 115 in ‘Mildreds the Cookbook

Sri Lankan Curry

Sri Lankan Curry

If you’re looking to save time with this recipe you don’t have to make the curry powder from scratch, a good quality madras curry powder has similar spices and does the job well.

1.3kg 3 large sweet potato cut into 4cm chunks, roast in a pre heated oven at 180c until fully cooked, remove from oven and set aside.

250g roasted cashew nuts set aside for garnish


Curry paste

1 large onion diced

5cm/30g chunk ginger

3 cloves garlic

2 green chilli


12 fresh or frozen curry leaves

splash vegetable oil


Blend the above ingredients minus the curry leaves in a food processor until it forms a smooth paste

Heat oil in a large pot and fry curry leaves quickly for 10-15 seconds being careful not to burn them, add curry paste and fry for 6-8 minutes on a medium heat

to the paste add:

2tsp salt

2tsp turmeric powder

1 stick cinnamon

1tbsp curry powder (see recipe)


Fry for a further 2-3 min then add the following ingredients


1600ml coconut cream

100g creamed coconut paste

1tbsp castor sugar


Bring the curry to a simmer on a medium to low heat and let simmer for 15 min, add your sweet potatoes and cook for a further 6-8 min until the potatoes are heated through


Serve in a bowl, garnish with roasted cashew nuts. Serve with some basmati rice and spicy sambal. 


We’re celebrating Veganuary with a vegan advent calendar for the entire month of January. Check out our social pages for vegan recipes, videos and inspiration to help you on your way!




Veganuary Detox Salad Recipe


We’ll be sharing vegan recipes every Saturday in January in support of Veganuary! This week we’re showing you how to assemble our famous Detox Salad. You can also find it on page 89 in ‘Mildreds the Cookbook’

This salad has been a staple on our menu for many, many years. It’s 100 per cent organic in the restaurant as we use only organic fruit and veg to prepare it; if you’re making it up at home then this choice is entirely up to you. For those of you who own a mandolin, use it here to cut your fennel into perfect paper-thin slices. Just be careful of your fingers!


  • 6 carrots, peeled and grated
  • 3 medium beetroot, peeled and grated
  • 1 small fennel bulb, very finely sliced
  • 50g mixed bean sprouts , 
  • 100g sultanas
  • 25g sunflower seeds, toasted
  • 25g Pumpkin seeds
  • 50ml  extra virgin olive oil
  • handful of coriander leaves, to garnish



  • 1cm piece of fresh root ginger
  • juice of 2 large oranges
  • 60ml non-pasteurized apple juice
  • 40ml  lime juice


To make the dressing, peel and finely dice the ginger. Using the flat side of your knife, press down on the ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice the ginger.) Put the diced or juiced ginger into a small jar along with the remainder of the dressing ingredients, pop the lid on and shake well.

Assemble all the salad ingredients in a large mixing bowl and toss together well. Drizzle over the dressing and serve, garnished with coriander leaves.


We’re celebrating Veganuary with a vegan advent calendar for the entire month of January. Check out our social pages for vegan recipes, videos and inspiration to help you on your way!




Veganuary at Mildreds

We are doing 31 days of Veganuary at Mildreds. A vegan advent calendar with vegan recipes, videos and inspiration for the entire month of January. 

We challenge you to go vegan this January and to help we’ll post vegan content every day to keep you motivated. 

Take a look at our menu, anything marked with a ‘(V)’ is safe for vegan consumption!

Mildreds Soho Menu

Mildreds Camden Menu

Mildreds Kings Cross Menu

Mildreds Dalston Menu

Good Luck!

Make sure you follow us on instagram and twitter so that you don’t miss a thing!


Christmas Menu + Christmas Opening Times

We’ve launched our vegan Christmas menu at Mildreds Dalston and the menu will arrive at Camden, Kings Cross and Soho on Monday 4th December. 


Christmas Opening Times:

(For all four branches)


Saturday 23rd December: Close at 10pm

Sunday 24th December: CLOSED

Monday 25th December: CLOSED

Tuesday 26th December: CLOSED

Reopen on Wednesday 27th December: at 12pm

New Year:

Sunday 31st December: Close at 10pm (last orders 9pm) [SOHO CLOSED]

Monday 1st of January: Closed

Reopen Tuesday 2nd January: at 12pm




Christmas Starter:

Jerusalem artichoke blini served with roasted pears, Jerusalem artichokes, blue cheese, orange & white balsamic dressing. (Vegan Option)



Christmas Main:

Butternut squash and tofu terrine with red current and walnut stuffing, Brussel sprouts, smoked chestnuts, roast veg and white wine jus. (Vegan)



Christmas Dessert:

Apple, Pear  and sherry mince pie with clementine Anglais and vanilla ice-cream. (Vegan)



Christmas Cocktails:


Snowball: Havana Club Anejo Run, Disaronna Amaretto, Vegan Eggnog (Vegan)



What the fig it’s Christmas: Four roses bourbon, creme de figue, lemon juice, sugar syrup, angostura bitters (Vegan)



Happy Holidays from Mildreds!


Christmas at Mildreds

We don’t want to say the ‘C’ word since it’s barely November and Christmas comes around earlier and earlier every year. But, with the big ‘C’ comes Christmas parties: those annual work do’s where everyone lets their hair down and sheds their work personas for an evening of debauchery.

Dates are filling up quickly so please see below for Christmas party bookings. Get your requests in early!



Mildreds Soho

Mildreds Soho spills out of an 18th century town house in lexington street. the atmosphere is lively, informal and often crowded at peak times.

Dining style: Private Dining Room

Accommodates: 10 – 14 guests

How to book:  Please call the office between 10-6, Monday through to Friday, on 020 7494 1634, ext 3 to place a booking.



Mildreds Camden

Mildreds Camden is elegantly housed in the iconic glass building in Jamestown Road.

Dining style: Dining area

Accommodates: 8 – 12 guests

How to book: Please email 



Mildreds Kings Cross

Mildreds Kings Cross combines casual dining with industrial chic. A mix of sharing and individual tables with an open kitchen create a convivial atmosphere.

Dining style: Dining area

Accommodates: 10 – 12 guests

How to book: Please email



Mildreds Dalston

Mildreds Dalston is contemporary, stylish and spacious; set in an oasis of calm with outdoor seating.

Dining style: Large private dining area

Accommodates: 10 – 28 guests

How to book: Please email




Mildreds now offer large celebration cakes for you and your party. 

Vegan: Chocolate and hazlenut brownie cake with chocolate truffle ganache

Gluten Free:  Persian Almond, lemon and pistachio polenta cake


£55 – 9 inch (roughly 12 portions)

£65 – 11  inch (roughly 15 portions)


Mildreds Vegan Cooking Classes


Mildreds Vegan Cooking Classes:

Mildreds is delighted to announce that we will be launching our second cookbook ‘Mildreds Vegan’ in February 2018. To coincide with the launch we will be hosting a month of cookery classes every Saturday in March. Each three hour class will include a signed copy of our exciting new book. Click on the image below to book!


New food coming your way

We’re just about to update our new Autumn menu. You’ll find creamy Thai broths, BBQ spiced tofu with rice noodles in clear kimchi soup, a creamy peanut butter chocolate mousse cake and the welcomed return of the Polish burger. 

Take a look at all the new additions below. 

Available at Dalston and Soho from today and from Camden and Kings Cross from tomorrow. 

Let us know what you think.

Small Plates

Thai coconut and mushroom soup with chilli and lime

Panfried Manouri cheese with roasted black grapes, walnuts, baby kale, pomegranate molasses

Pizzetta with buffalo mozzarella, black truffle and mushroom

Roasted mixed squash with spinach, hazelnut and almond dukkha, tahini

Chickpeas with persian limes and rose petal harissa


Large Plates

Smoked tofu, fennel, apple and white bean sausages with cider jus, panfried hispi cabbage, peas, dill and mash

Kimchi broth with rice noodles, grilled pak choi and bbq spiced tofu

Polish Burger: Beetroot, white bean and dill in focaccia bun with iceberg lettuce, red onion, mayonnaise,
pickled cabbage and gherkin


Persian almond, lemon and pistachio cake with yoghurt and pomegranate rose syrup

Vanilla ice cream with warm black forest chocolate sauce

Espresso crème caramel with brandied prunes and ginger snap

Peanut butter chocolate mousse cake with maple peanuts and caramel sauce

Plum, blackberry, Bramley apple and vanilla polenta crumble with creme anglaise


The wait is finally over: brand new summer dishes!


We have been rather quiet this June perfecting our new summer menu, with inspiration taken from some of the world’s more fortunate climates. Allow your taste buds to take a journey around the globe: from the Mediterranean, to South East Asia and the ‘Deep South’ with a variety of vibrant, flavourful dishes.


Small plates




We’ve allowed chunky watermelon pieces to ripen enough for optimum sweetness, pairing them with sour tomatoes. Shiso leaf and yuzu dressing. A beautiful dish to behold!



Is there anything more pretty than these Sicilian tomatoes? They sit atop creamy, savoury cheese. The acidity of the tomato and lemon delicately offsets the density of the cheese – kalamata olives make it moreish.



Simplicity is often best, and this dish proves that! Crunchy baby gem lettuce is bathed in luxurious vegan salad cream; smoked pecans add a hickory depth, and aromatic chives cut through the decadent dressing.



An exciting first for Mildreds, we have just introduced out very first Pizzetta – a classic, crusty base is topped with soft salty-sweet mozzarella, herby garlic and basil sauce and meaty mushrooms. A lighter way to enjoy pizza!


Large plates



The fried chick’n is perfectly crispy on the outside, remaining succulent on the inside; it’s accompanied by earthy coleslaw and sweet potato fries.



Say ‘xin chao!’ to our vegan take on a Vietnamese classic, ‘bun thit nuong’. A fresher way to enjoy the spirit of a summer: BBQ flavours with a crunchy salad, tangy pickles and sticky rice noodles. Rất ngon!





If you’ve been longing for the return of Mildreds’ brownie, you’ll be relieved to know: our infamous brownie is back, now in a pool of salted caramel!



Sicilian lemons make a reappearance on our summer menu, this time caramelised to enliven a sumptuous baked cheesecake.



If you thought Summer was the wrong season for crumbles, you probably haven’t spent many in the UK! For those typical British summer days, with a slight bite in the air, you’ll appreciate the fruit crumble with ice cream.



Subtle Asian pandan adds a fragrant depth to this silky panna cotta, served with lightly floral hibiscus-scented lychees. You won’t believe it’s vegan!



Don’t forget everyone’s favourite vegan-raw-gluten-free-sugar-free-guilt-free after dinner balls!




Celebrate Mildreds Camden’s 1st Birthday With Us

We can’t believe it either! This Saturday, 12th of November, it will be a whole year since we opened our doors here at Mildreds Camden!

To celebrate, starting from Wednesday, we are going to give away a signed copy of The Mildreds Cookbook each day until Saturday! We will be tweeting a unique code every day at 12pm, all you need to do is come in to Mildreds Camden and quote the code to a member of staff for a chance to win! The first person to do so each day will win a signed copy of The Mildreds Cookbook when they receive their bill! We have some runner up prizes too, so don’t fret if someone manages to get there before you (you can always try again the next day).

Don’t forget it’s 2-4-1 on prosecco on Saturday too!

From all of the staff at Mildreds Camden thank you for your support and making us what we are today! We are happy to have been of service to you throughout the last year and look forward to many more!

Mildreds Camden x

Please be aware, in order for you to win, you must visit our Camden branch and dine with us.