A Nottingham restaurant has overhauled its menu bringing in a big change
in a bid to attract more diners. Nearly 50 per cent of the menu at Nottingham's Caribbean restaurant Turtle Bay is now vegan.
Traditionally the Caribbean is known for its jerk chicken and curried goat but the restaurant at the Cornerhouse is now trying to appeal to all tastes, including people following a plant-based lifestyle. The chain's development chef Collin Brown has devised colourful new dishes that are "so tasty and full of Caribbean flavours" but meat-free.
So vegans don't miss out on the fiery, smoky goodness of the jerk pit, chefs are serving up a new vegan jerk 'chicken' made from soy and pea protein. It's marinated in chef Collin's special jerk recipe and then topped with jerk gravy and served with pineapple chow, slaw and either coconut rice and peas or spiced fries.
Another vegan dish has been added to the brunch menu. Called the island brunch bowl it comprises scrambled ackee, sautéed callaloo, curried chickpeas, sweet fried plantain, tomatoes, and a fire-grilled roti.
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