With XR (Extinction Rebellion) on our streets, Greta Thunberg all over social media and Earth Day on the tip of every newsreader’s tongue, it’s highly likely that recently your thoughts will have turned on occasion to your own carbon footprint. Cycling to work, boycotting single-use plastic, travelling by train rather than plane; there are so many little tweaks individuals can make to their daily routine to reduce their impact on the planet. But no of change has as much coverage as reducing the amount of animal products we consume. With hot-topics such as deforestation, methane levels, water pollution and consumption being some of the biggest problems contributed to by the meat-industry, it’s no wonder more and more people are choosing to up the percentage of their diet that is plant-based.
There are a great many reasons to reduce your intake of animal products: carbon-footprint, health benefits, compassion. But whether you are a weekday vegan, a conscious-eater, a full-time veggie or just veg-curious; we’ve gone the extra mile in designing our new Plant-Based Menu at Saint Luke’s Table to offer fine dining options without the carbon footprint.
St Luke’s Table, one Covent Garden’s newest fine-dining openings, has developed the menu in response to both the requests of its patrons and the in-house team’s awareness of the importance of the carbon-impact of the restaurant industry. The plant-powered menu is designed to complement its existing à la carte menu of seasonal dishes and are suitable for those looking to reduce their consumption of animal products, without compromising on taste.
Led by head chef Alessio Piras (Shoreditch House, Cecconi’s, Albert’s and Margot) the menu reflects his Italian roots, whilst showcasing the best of British produce. Alessio’s fine-technique allow the fresh ingredients shine; for starters go for something a little piquant with our Spicy Tomato and Pepper Soup or enjoy the freshest Grilled Asparagus. For main-courses we focus on grounding root-vegetables with vibrantly coloured Beetroot Risotto or imagine yourself to Puglia without the airmiles with our Linguine Artichokes. As much as you might enjoy your savoury options, it is essential you save space for dessert: the Pineapple Carpaccio is an absolute show-stopper but it really is difficult to choose between that and the Chocolate Mousse, we challenge even the dairy-obsessed to be disappointed with this luxurious plant-based wonder!
The vegan a la carte menu goes live at Saint Luke’s Table this Tuesday 30th April and is available as in combination with our a la carte menu, so your party can opt to be flexitarian, omnivorous or completely vegan!