Bill’s Restaurant & Bar has announced a brand new partnership with best-selling cookery writer and nutritional therapist Madeleine Shaw and to kick things off, they’ve created a bespoke menu consisting of three vegetarian dishes which will be exclusive to Bill’s.
For just six weeks starting from World Vegetarian Day (Thursday 1st October), Bill’s Restaurant & Bar in conjunction with the renowned nutritionist Madeleine Shaw are launching an exciting new menu overflowing with goodness and British flair.
Brunch-goers will be able to enjoy Madeleine’s pea pancakes with smashed avocado, and herby poached eggs, watercress and a zingy lemon drizzle (£9.95), available daily from 8 am.
For those looking for a lighter lunch or dinner option, Madeleine has created a miso roast sweet potato and ancient grain salad with baby kale, roasted pistachios, cranberries and a lemon dressing (£12.50).
And for something a little more warming as we move into the colder months, creamy spinach dahl with spiced roast chickpeas, greens and a side of delicious coconut rice (£12.50).
Madeleine Shaw is now a leading voice on the UK wellness scene. She posts inspiring content to help her followers to ‘get the glow’ via a holistic and balanced approach to their health. She is known for her delicious recipes, and these combined with her vast nutritional knowledge has made her a go-to resource for people around the world.
Madeleine said: “Changing my diet to be mainly plant-based, is one of the best things I’ve done and I’m so pleased that Bill’s has given me the opportunity to share the possibilities of going meat-free with its diners. Using seasonal ingredients, hopefully, the new dishes will prove that vegetarian doesn’t mean boring!”
To help to get you in the mood for World Vegetarian Day, here’s a recipe for Miso Sweet Potato & Kale Salad.
Ingredients:
- 120g sesame roast sweet potato
- 40g raw long stem broccoli
- 40g raw sugar snap peas
- 40g roast cherry tomatoes
- 50g miso dressing
- 100g ancient grains
- 20g baby leaf kale
- 10g roasted pumpkin seeds
- 10g roasted pistachios
- 15g dried cranberries
- 1g toasted sesame
- 1g mixed micro salad
Sesame roast sweet potatoes:
- 120g sweet potatoes
- 5g sesame oil
- pinch of salt
- 5g agave syrup
Method:
Sesame roast sweet potato:
Peel and cut the sweet potatoes into 1-inch cubes, mix with oil, agave, and salt—roast at 180 degrees Celsius for 20 minutes (or until evenly browned).
Miso Sweet Potato & Kale Salad:
Reheat sweet potato in the oven for 4 minutes then add broccoli, sugar snap peas and roast cherry tomatoes and miso dressing. Cook for another 4 minutes. Set aside half the tomatoes and sweet potato but mix all other vegs with ancient grains and baby kale. Transfer to a bowl.
Place remaining sweet potato and cherry tomatoes on the top, garnish with pistachios, pumpkin seeds, dried cranberries, sesame, and micro salad.
To book a table or for information on the delicious new menu and Bill’s Restaurant & Bar, visit their official website at www.bills-website.co.uk.
Read more culinary-related guides and articles in our dedicated section here.
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