Transforming the Fence pub in Farringdon, central London, into an “urban vegetable patch from the inside out”, the move by Fuller’s Kitchen aims to represent a truly modern British pub.
With an appreciation for traditional pub fare but an eye on the modern guest, Fuller’s Veggie Kitchen will aim to embrace all that is vegetarian and vegan with a 100% meat-free food and selected drinks menu.
The Fuller’s Veggie Kitchen menu includes small plates, burgers, salads and evening platters, which feature pulled jackfruit tacos; the Genoa pancake with spring vegetables; courgette and pine nut pesto; or Kentucky-fried seitan burger filled with vegan slaw.
There will also be sides, dips and a pudding menu with vegan caramelised mango crumble; almond Anglaise and creamed coconut rice; banana and caramelised coconut.
Fuller’s Veggie Kitchen opened on Tuesday 8 May and will remain so until Saturday 2 June only at the Fence.
Alongside the urban vegetable garden display, the Fence will be hosting DJs every Saturday to run during bottomless brunches from 11am until 3pm.
For National Vegetarian Week (14 to 20 May), all Fuller’s Kitchens had a vegetarian signature dish takeover across 160 pubs and served a curated vegan beer and wine selection.
Meanwhile, a pub chef from Hampshire took the title of Fuller’s Chef of the Year 2018. Andy Bunting, sous chef at the Wykeham Arms in Winchester, won the overall title after cooking a three-course menu, working with his restaurant supervisor to cook and serve customers.
Amber Barnes, sous chef of the King’s Head in Wickham, Fareham, Hampshire, was crowned Junior Chef of the Year with a two-course meal.
Luke Guthrie from the Wykeham Arms won the Restaurant Service Award, which was judged by Nick and Roz Parkinson from the Royal Oak Paley Street, near Maidenhead in Berkshire.