A five star Dublin hotel has teamed up with a food blogger and cookbook author to create its new vegan menu.
The Merrion Hotel's Executive Chef Ed Cooney and his team worked with Holly White to bring recipes from her book Vegan-ish to life in the hotel's The Garden Room restaurant.
The vegan menu which has been designed seasonally, features Irish produce and will include Shepardless Pie with lentils and sides of chargrilled green beans with caramelized onions and roasted cauliflower with coriander. Desserts include salted caramel tart with dark chocolate sauce and mixed berry and apple crumble with vanilla coconut cream.
"I am so pleased to bring some of my favourite recipes from Vegan-ish to the stunning surroundings of The Merrion hotel and to be working alongside Head Chef Ed Cooney," Holly White said in a statement sent to Plant Based News.
"From fresh and tasty starters, to comforting main courses and luscious desserts, this truly is my dream menu. I hope people are pleasantly surprised by how delicious eating this way can be and their perception of vegan food is forever elevated."
The new vegan menu will be available at The Garden Room at The Merrion hotel from January 17 with a three-course set menu starting from €39.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers. She was previously the editor of Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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