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.”