There is a new culinary force in London, dedicated to helping Londoners stick to their resolutions and embrace a plant-based lifestyle, all year around.

Introducing The Green Kitchen, the latest addition to London’s vibrant food scene, promising an eclectic menu, blending the best of East and West. From mouth-watering Pasta Carbonara with a miso twist, to a flavoursome Ragu Pappardelle featuring Xinjiang Jackfruit, The Green Kitchen offers delicious classics with an Asian twist, catering to vegans and non-vegans alike.

Born out of the passion for baking and plant-based creations, The Green Kitchen was created in an apartment kitchen in Shanghai. Initially focused on crafting bespoke meal plans, the business organically evolved into creating vegan renditions of English bakes and cupcakes, quickly earning reputation as one of the city’s most popular vegan brands. As the journey unfolded, it became apparent that some of the Western ingredients were hard to come by, prompting Asian alternatives being introduced into the recipes. This led to a burst of new flavours and a unique fusion of the two culinary worlds.

Fast forward six years, and The Green Kitchen has taken its sell-out recipes to the London audience, unveiling a unique sweet & savoury menu. Nestled in Cambridge Heath containers, The Green Kitchen takes pride in delivering irresistibly tasty food, with the added bonus of being entirely vegan.

Founder Abigail Franklin comments: ‘My culinary journey began during my studies at SOAS* London, where my passion for cooking and fascination with Asian flavours blossomed. While always fond of experimenting, the challenge of limited access to Western ingredients prompted a fusion of British and Asian cuisines. It all started with a simple swap from tahini to sesame paste in hummus – an unexpectedly delicious discovery that fueled further experimentation. The Green Kitchen’s mission is simple: to offer a simple yet delicious menu that caters to all, allowing non-vegans to enjoy it without noticing the difference and ensuring those with dietary requirements are well catered for’’

The Green Kitchen places a strong emphasis on sustainability, striving to minimise food waste. This commitment is visible in the menu, where every part of the ingredient is utilised e.g. potato skins, feature in croquettes and mushroom stems and heads are included in various recipes. The kitchen also champions the use of whole foods instead of processed foods, ensuring natural ingredients are used as much as possible e.g. cashews which replace vegan cream cheese, while jackfruit stands in for vegan mince.