Celebrity chef Matthew Kenney, who is the founder of numerous plant-based restaurants located all throughout the world from New York to Dubai, has opened a new vegan restaurant called Adesse in London.
The new vegan restaurant was realized as part of high-end UK department store Selfridges‘ sustainability strategy entitled Project Earth. Adesse, which is Latin for ‘to be present’, is on the second floor of Selfridges’ expansive London store.
“I am thrilled to partner with Selfridges to open a new restaurant in London,” says Kenney. “Adesse exemplifies what we do so well at MKC (Matthew Kenny Cuisine) – serve innovative and unique cuisine alongside excellent wine and cocktails in a stunning setting.”
“One of the best ways we can improve both our health and the environment is to adopt a more plant-based diet,” adds Alex Gilmour, head of restaurants at Selfridges. “We’re delighted to introduce Matthew Kenney’s concept with its fresh take on plant-based dining and menu that aligns with our values of offering more planet-friendly food. We look forward to welcoming guests to come together and be inspired as we explore the future of food.”
For starters, guests can enjoy a frittata made with cashew yogourt, shaved vegetables, and herbs. If soup is more of your liking, try the spiced chickpea and sauteed spinach soup. For those who are adventurous and would like to try something new, consider the jackfruit “crab cake” made with red pepper, old bay remoulade, and lemon.
The main offerings are raw courgette and tomato lasagne topped with pistachio pesto and macadamia ricotta, a wild mushroom and root vegetable burger, a plant bowl filled with black lentils, quinoa, kale, seasonal vegetables and cashew romesco, spicy udon made with togarashi, seared tempeh, shiitake mushroom, roasted cashew and hoisin, and a spaghetti dish called cacio e pepe that is made with kelp noodles, mangetout, pea shoots, and olives.
Still got room left in your stomach? Vegan desserts you can order include a coconut and banana cream pie, hibiscus cheesecake, lime curd, carrot cake, and caramel crunch.
“Adesse proposes a selection of locally sourced fare in a seasonally crafted menu, enriched by an extensive wine list of sustainable, biodynamic varietals and thoughtfully curated spirits and elixirs,” reads Matthew’s website. “The restaurant offers a diverse variety of globally inspired and purposefully selected ingredients, with the menu including fresh interpretations of traditional dishes alongside some of Matthew Kenney’s namesake classics.”
All images in this article are courtesy of Matthew Kenney.
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