The menu of small plates comprises raw and fried dishes as well as both a winter roots, and beans and pulses section. Vegans can chose from padron pepper with sea salt and romesco; pan con tomate (Spanish toast wiht tomatoes); raw kale served with rapeseed oil, cumin, pomegranate and molasses as well as sautéed chickpeas with Moorish spices and green harissa.
Vegetarian dishes also include: fried aubergines with orange blossom honey; goat’s curd and thyme; stuffed and fried gordal olives with orange alioli; butter bean hummus with flat breads and pickled guindilla peppers.
Oliver Peyton, creative director at Peyton and Byrne, said: “Anyone who thinks a vegan diet is boring can think again. It is a great opportunity to really explore the vast range of ingredients that is now readily available. and it is a genuine test of creativity.
“We cater at a number of London venues and know from experience that our vegan and vegetarian menus are also a big hit with our meat eating customers, too.
“That’s why we don’t just embrace veganism in Veganuary – it’s on our menus all year round.”