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London plant-based restaurant group Mildreds is evolving its menu this autumn, almost four decades after opening in Soho in 1988 – when dedicated vegetarian restaurants remained a relatively niche proposition.

The new menu, launches across Mildreds’ five London restaurants, is the result of several months of development led by Food and Brand Director Sarah Wasserman and the group’s senior chef team. It builds on established Mildreds dishes while putting greater emphasis on vegetables, technique, provenance and the independent producers behind the food.

The menu marks an evolution for the group, grown from its original Greek street restaurant to 5 locations across London; Soho, Camden, King’s Cross, Victoria and Covent Garden, moving from vegetarian to fully vegan cooking in 2021.

Wasserman, who has spent over 20 years working in the Mildreds kitchen, said the development process focused on refining what the group does best.

“This menu is the work of the whole kitchen team, not just me. I’ve spent over twenty years cooking at Mildreds, and if I’ve learned anything in that time, it’s that the best dishes come from patience, which is exactly how we built this menu: tested, changed and tested again, until we were happy to put our name to every one of them. It leans more on the people who grow what we cook with and the technique behind each dish, than anything we’ve done before.”

The new menu includes Handmade Beetroot and Sweet Potato Tortelloni with Beetroot Velouté and Hazelnut Pistou; Glazed Momo Dumplings with Chilli Miso, Cucumber and Ginger Pickle; and Oyster Mushroom and Hispi Shawarma with Sweet Potato and Chipotle Romesco. Existing Mildreds dishes have been revisited rather than simply retained. Its Kiri hodi, one of the group’s best-known dishes,  centres on roast squash, with biryani pilau, cabbage thoran and tomato and lime sambol.

This is a menu that places produce at its centre, with dishes such as Sambal Mushrooms, Aubergine Milanese and Shiitake Whipped Tofu built around vegetables, pulses and technique.

The menu has also been shaped by Mildreds’ supplier relationships, with independent producers providing key ingredients across the estate.

Clean Bean Tofu, founded by Neil McLennan, supplies handmade London tofu made from organic soya beans. Suffolk producer Hodmedod’s provides British-grown pulses and grains, as well as fermented fava bean umami paste.

Bread comes from Watford bakery Seven Seeded, whose sourdough is made using four ingredients and fermented for 48 hours. Belazu supplies olive oil and Mediterranean ingredients, working with the Pons family of olive growers in Catalonia, while plant-based products from Symplicity bring traditional fermentation techniques into the kitchen.

The wider pantry is supported by Brighton workers’ co-operative Infinity Foods, which has traded since 1971, while seasonal fruit and vegetables, including pumpkins and squash used extensively on the new menu, are sourced through Wild Harvest’s network of UK and European growers.

Drinks follow a similar approach, with coffee from Cornwall-based Origin, tea from Rare Tea Co and wine supplied by family merchant Ellis Wines, which dates back to 1822. The bar range includes independent producers such as El Tequileño, Sapling Vodka and Jaisalmer Gin.

Managing Director Sam Anstey said: “Mildreds has helped lead the way in vegetarian and vegan dining in London since 1988. Our focus has always been on serving food that people want to come back for, whether they are vegan, vegetarian or simply love good food. This menu builds on that reputation, with bold flavours, great ingredients and the care and skill of Sarah and our kitchen team.”