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Email: hello@plates-london.com

Our restaurant is temporarily closed while we move premises. Our food studio remains open in the meantime. For any enquiries or questions, please email us on: hello@plates-london.com.

020 70961307

plates_london

Pushing the boundaries of what’s possible with plants 🌱 Restaurant is temporarily closed for relocation. Events & Consultancy👇
hello@plates-london.com

Lasagna & black truffle in development 🪐 If we

Lasagna & black truffle in development 🪐
If we could define deliciousness it would be this 🤤
Playing with the final presentation & size then we are ready 💥 #lasagna #truffle

Raw ceremonial grade cacao, toasted hazelnut & mis

Raw ceremonial grade cacao, toasted hazelnut & miso gateaux, sour cherry, banana & maple ice cream, whipped coconut 🥥🍦🍭🍫
Umami, sour, creamy with a little sweetness 😋

Note from the founders 🌱 Hey everyone, a quick

Turning the humble into the heroic 🥔🔥🎶 I

Turning the humble into the heroic 🥔🔥🎶

Introducing our crispy potato galette with chip shop curry sauce 🤌😋

Fresh out the development kitchen and inspired by our northern heritage.
Nostalgic flavours are hard to beat, who else loves this combo ?

This one is here to stay 💯
#chipsandcurrysauce #inspired

Celebrating spring and the simple gifts this new s

Celebrating spring and the simple gifts this new season brings 🥔🌱😎
Jersey royal & mint pancake, formby asparagus & lightly smoked cashew cream 😋
Beautiful design in collaboration with seraphinaneville 👌
📸 plantcept

Smoked hispi cabbage stuffed with sticky rice & ca

Smoked hispi cabbage stuffed with sticky rice & camelina seeds, white aubergine puree, sour rhubarb & caramelised onion sauce split with mint oil 🍃
Complex flavours delicous results 😋
seraphinaneville
📸 plantcept

New shapes 〰️🔶⚪️ Raw ceremonial grade

New shapes 〰️🔶⚪️

Raw ceremonial grade cacao tart, sweet woodruff ice cream & sour rhubarb

Our food taking on the form of seraphinaneville art✨

Organic carrot cooked in fava bean miso, fragrant

Organic carrot cooked in fava bean miso, fragrant sauce, pomelo & crispy black rice🥕🌾

A new iteration of a classic plates main course in a smaller more delicate version with updated flavour profiles, less ingredients & more deliciousness 😋

Art work and design by seraphinaneville - the floating flower inspired by the bladder wrack sea vegetable 🌿

What will be our new bread course… is now comple

What will be our new bread course… is now complete with sea algae butter⚡️😋

Our newly developed bread has a new companion. We’re pleased to share our new sea algae butter which will adorn the tables in a new Plates restaurant, coming soon. It aligns with our ethos to always be pushing plants forward AND our newly shared collaboration with the awesome seraphinaneville 🎨

The materials created by Seraphina for this visual back drop were made out of swept up macro algaes from our oceans which gave us the inspriation for this new flavour combination. And we can’t help but love the natural colour representing our precious waters too 🌊

Sea algae is one of the most versatile, nutritious, self sufficient ingredients on the planet 🌎 All it needs is sun, water and more humans to start appreciating it’s powers 💥💙

📸 plantcept X plates_london X seraphinaneville

Plates X Seraphina Neville ✨🌱 In honour of s

Plates X Seraphina Neville ✨🌱

In honour of spring, we asked the hugely talented, London-based abstract artist seraphinaneville to create a series of colourful pieces in her style to complement our new spring development menu.

First out of the series is our organic oat & parsley "ris-oat-o" with homegrown alfalfa sprouts, seaweed caviar, yuzu togarashi & wild garlic.

Here we’ve used naked oats, also known as hulless oats or naked barley. A a type of cereal grain that is closely related to traditional oats. Unlike regular oats, their hull naturally falls off during threshing. They also are a good source of protein, fiber, vitamins and minerals.

For this piece, Seraphina was inspired by kirk_haworth’s favourite ingredient, seaweed.

"I began to explore how it would look through water, slightly distorting some areas and creating organic, rippling forms."

Stay tuned to see the highlights from this collaboration and a deep dive into what we’ve been developing for spring. 🌿

📸 plantcept

A 72 hr organic tomato tart with a sauce from its

A 72 hr organic tomato tart with a sauce from its close friend basil 🍅🫶🍃

Newness for the new restaurant? Updates coming soon! In the meantime have a scroll, fresh out the dev kitchen 😋👉

Organic naked oats, quinoa & camelina seed porridg

Organic naked oats, quinoa & camelina seed porridge, medicinal nut butter, sweet woodruff, sour rhubarb & crunchy granola 🌺

A new style of porridge using unrefined oats which gives a unique texture - try the upgrade and tell us what you think.. or have you tried already ? ✨

We add quinoa flakes and camelina seeds then warm together in a floral sweet woodruff milk, lighlty sweetend with a syrup made from dates.

Topped with a medicinal butter made from chia, hemp, pistachio & toasted hazelnuts.

Sour rhubarb and red currants are added to cut the richness and its all finished with a cruchy pumpkin seed granola.

An array of delcious flavours and textures to wake up to in the morning ☀️🌱

📸 ameliaallenphotography

#insideplates #chefstip #plantbasedbreakfast #nakedoats #eastlondonfood

Crafting with vegetables & sweetness 👀 A WIP 🌱🍭 :

Butternut squash & raw cacao tart. Green pumpkin miso ice cream 🍦😋

It’s like… silk on silk on silk 👄
Sweetened by the butternut, sweetened by the miso.

We don’t ever stop creating⚡️

Updates coming soon 🙏

#sweetenedbynature #sugarfree #vegetablecraft #vegetablecookery

Wild garlic season is here 🍃💫 This is our ho

Wild garlic season is here 🍃💫
This is our house ricotta, lightly smoked organic tomatoes, beach asparagus, flowers & wild garlic veloutè 😋 #wildgarlicseason

Celeriac & shiitake lasagna, hazelnut miso butter,

Celeriac & shiitake lasagna, hazelnut miso butter, celeriac caramel & black truffle sauce
🍄⚡️🍃

One of our firm favourites and every year it comes around we ask ourselves some of the below questions :

How can we make the sauce richer & deeper in flavour?
How can we make it more medicinal in mushroom nutrients to help the body?
How can we increase the silkiness of the sauce?
How can we add more depth of flavour to the layers of lasagna?
How can we balance the acidity of the fungi perfectly to cut the richness?
How many half’s of hazelnuts is the perfect amount texturally in your mouth?
Can we make a caramel from the waste skins and brush it over the lasagna and will it make it more delicious.. 👀

We hope those of you that have eaten it love it just as much as we do 😍 🙏 #classic #keepdeveloping

📸 ameliaallenphotography 👌

Development update from the kitchen team 👋👨‍🍳

We’ve been working hard on the development of what will be our new restaurant bread course… 🥁✨🥁✨

We’ve landed on this beauty ☝️….it’s a hybrid 70/30 mix between a bread & puff pastry 🥐 🥖

We knew we didn’t want it to feel like a classic or traditional bread but at the same time not a sweet pastry or coissant like interpretation. We wanted to create something us, that is new and completely complimentary to our veg centric menus.

We’ve been working at it for several months now with some terrible failures along the way! But we’re are nearly there and we have to say it’s delicious 🤤

A flakey crisp exterior and a light bread like centre was the ambition. We added a sourdough starter to get a more savoury depth & texture.

We will continue to finesse it and are now working on a glaze. We sprayed this variation with a kombu-ish vinegar which worked quite well.
Nice work huw_dl_g kirk_haworth 👨‍🍳⚡️👨‍🍳

The next part is to create a world class “butter” to match. We’ve got a few sexy ideas but any suggestions you’d love to see, comment below 😎👇

The world’s first menu made entirely from tree b

The world’s first menu made entirely from tree based ingredients, is now complete 🌳✨

Swipe right for more action from across the events ->

A big thank you to everyone that joined us, treedom_trees for creating this incredible moment of celebration of mother nature and allowing us to help raise awareness of the importance of trees and planting in the right way, along with cherishing all the flavours and fruits that are created for our food systems.

We all know the immense role trees play in carbon removal from our atmosphere, but did you know you can gift this process to not only help the environment but providing a thoughtful eco-gift at the same time!

Head to Treedom’s page and see the link in bio for more.*

This was a food studio project and event that featured
- Recipe development
- Food photography and styling
- Event creation and ideation

Big shout out to our whole team on this one, was a teamwork triumph

*Not an ad, we just love the good work they’re doing!
🌳🎉🌲🍾

📸 apartphotography

🌳🍃Made entirely from trees! A world first co

🌳🍃Made entirely from trees! A world first coming this March… 🍃🌴

Introducing a “Tree-Course Menu” in collaboration with Treedom_trees we present the first menu made entirely of tree-based ingredients for a very special public event on 8.3.23 ✨

This was a serious task for kirk_haworth and our team to develop and build a full 3-course menu experience with ONLY specific tree-hanging ingredients!
We had a some difficult moments during this challenge but are now pleased to report that the mission is accomplished and we’re now excited to welcome you all to come and try it! 🙌

It’s a delicious and interesting menu experience celebrating the wonders of all that grows on trees. The brief and development process pushed us into new spaces for exploration unveiling unique flavours, textures and ingredients to celebrate 🎉

Join us for dinner on March 8th to experience this one-of-a-kind meal. Tickets are on sale now, link in bio. Limited tickets available, £50 per head including one drink. Each attendee will have a tree planted in their honour.

🌳 menu below, with thanks to Treedom (more information on them below)

Menu

🥑🍊Avocado ice cream with mandarin, pomegranate & pine in a savoury-style fruit salad ( house crumpet & fermented “cheese” )

🍌🌰 Tree-nut roast with a chestnut and coffee sauce, smoked banana, & caramelised cashew

🍫🥭 Cacao mousse with sour mango centre & rippled pistachio ice cream

-

Treedom is a certified B-corp that is the first platform of its kind that allows you to remotely plant a tree and follow the process online in its entirety. Since Treedom’s foundation in 2010, more than 3 million trees have been planted across Africa, South America, Asia and Europe. Every Treedom tree is geolocated, photographed and has its own online page.

🍌🍨Banana, lime, matcha & aloe vera ice cream

🍌🍨Banana, lime, matcha & aloe vera ice cream sundae 🍌🍨

We had the dreamiest time teaming up with matchesfashion and raeyofficial this past weekend for LFW.

This dish was one of the stars of the show. A creamy banana ice cream brightened with pine & yuzu marinated aloe vera, topped with coconut shards and granola for crunch, a coconut whipped cream to round out the sundae look and then dusted with matcha powder for earthiness and a beautiful green finish to the bowl.

It’s sweet and light, decadent but also refreshing. The perfect café pick-me-up before a big day of appreciating all the talented artists in the London fashion landscape.

Thank you to matchesfashion raeyofficial and everyone who came to see us, we loved feeding you this weekend. We hope to be seeing you all again very soon for more. 👀

📸 ameliaallenphotography

Raey Café by Plates 🌱🤍 We've landed at mat

Raey Café by Plates 🌱🤍

We've landed at matchesfashion and had an awesome first day launching the Raey Café by Plates (raeyofficial), thank you to everyone that has come so far!

We’re ready to rock and roll through the weekend with a delicious menu of new flavours and a couple of Plates classics😎

swipe right for more 👉

*First come first served and all complimentary in celebration of London fashion week! 🎉🕺

5 Carlos Place, Mayfair
Saturday 10 am - 6pm
Sunday 11 am - 4 pm

📸 by ameliaallenphotography

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