The Wharf - - News - Go to car­luc­ for more in­for­ma­tion

Go plant-based with our pick of an­i­mal-free Wharf dishes

We set out to cre­ate plant-based dishes that didn’t com­pro­mise on taste and that would ap­peal to every­one, from ve­gan and vege­tar­i­ans to meat-eaters,” said Car­luc­cio’s CEO Neil Wick­ers.

Fea­tur­ing one of the largest se­lec­tions of ve­gan dishes of any na­tion­wide res­tau­rant group, the new Car­luc­cio’s au­tumn-win­ter ve­gan menu nails this brief.

Plates of cauliflower orechi­ette, gar­licky wild mush­rooms and tomato br­uschetta are cre­ative and crowd-pleas­ing, and come with the nod of ap­proval from An­to­nio him­self.

“We worked with both An­to­nio Car­luc­cio and a food writer and blog­ger Anna Bar­nett to cre­ate the menu,” said Neil. “An­to­nio loves veg­gies and pub­lished a book de­voted to them last year.

“For him they are at the heart of Ital­ian cook­ing, and not just rel­e­gated to side dishes.”

A col­lab­o­ra­tion with Anna – who sup­plies recipes to Vogue and The Evening Stan­dard – has “brought new in­spi­ra­tion to help us con­nect with a wider au­di­ence,” ac­cord­ing to Neil.

The main menu changes sea­son­ally and has proven in­cred­i­bly pop­u­lar - “even more so than we an­tic­i­pated,” he added. So what’s next? “Come spring-sum­mer we will have some new prod­ucts on the menu,” said Neil. “We also of­fer sea­sonal menu spe­cials ev­ery month and I can see us cre­at­ing a veg­gie or ve­gan op­tion too.”

Car­luc­cio’s dishes

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