This dish was inspired by a zero-wastage attitude to food. It is also completely vegan, utilising all parts of the sprout plant, and attempting to produce a sprout dish that would change people’s attitude towards the ‘marmite of vegetables’ (which at a taste testing here at Oliver Kay converted 5/5 sprout haters in the room!
This dish would be well at home on the menu of a fine dining restaurant, but because of the low cost of the dish, it would also suit a gastro pub menu.

Prep & Cooking Time: 1 hr   Servings: 2

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Originally sprouts, and all members of the brassica family originated from the Mediterranean, before being cultivated in the 13th century near Brussels, Belgium. We decided to take the sprout back to its roots with an Italian inspired dish. The balsamic sweetness of black garlic marries up very well with the savoury sweetness of the Brussels sprout. All that combined with lemon juice and plenty of cheese results in a (vegetarian) bowl of warming comfort food which could easily be in place on the menu of an Italian restaurant, gastro pub or even as a smaller portion on a fine dining menu.

Prep & Cooking Time: 2hrs  15 mins   Servings: 2-3

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We are very lucky in the UK that game season coincides with the winter vegetable and fruit season because the three marry up so well. This dish is a country game pub inspired classic, not reinventing the wheel, just using quality produce to its potential, and utilising a ‘nose to tail’ no wastage approach with the game bird.

Prep & Cooking Time: 6 hrs 30 mins   Servings: 2

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A great vegan option for your sandwich/lunch menu. 

Prep Time: 15 minutes  Servings: 4 portions

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This dish was created as a side dish, with a slightly different take on the classic ‘sprouts ‘n’ bacon’ we are so used to seeing. The scallops and shrimps add a more premium feel to the dish. With the Asian influence fitting with the Pan-Asian scene so popular today. 

Prep & Cooking Time: 25 mins   Servings: 1-2

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A great vegan option for your burger menu. 

Servings: 4 portions

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