This Veganuary, Tom’s Kitchen will be hosting the popular plant-based burger company, The Vurger Co, with both restaurant teams putting two mouth-watering burgers head to head for the month of January.
Revolutionising fast food through the power of plants, The Vurger Co has created a brand-new burger especially for the collaboration, with their very own take on a hoisin roll. The Vurger Burger features a hoisin glazed mushroom patty with crispy Pak Choi, topped with hoisin stir-fried oyster mushrooms and shredded crunchy spring onions, cucumber and red cabbage (£16 including fries).
By contrast, Tom’s Kitchen will serve The Grand Lamb Slam, an exclusive lamb merguez burger, topped with a sweet potato hash, fermented cabbage and dill coleslaw with a dollop of cashew nut mayonnaise and a saffron, turmeric and chia seed bun (£18 including fries).
Proving that Veganuary doesn’t have to mean detox, these burgers are available for lunch and dinner at Tom’s Kitchen restaurants in Chelsea, Canary Wharf and St Katharine Docks, from 2 January – 31 January 2018.
