The Butcher's Son - a new plant-based eatery opens in Herne Bay

The Butcher’s Son is an exciting new casual dining eatery offering 100% plant-based comfort food for conscious eaters and gastronomes alike.

 This isn’t your stereotypical vegan fare – our goal is to serve up wholesome dishes that are tasty enough to have even the most devout meat-eaters coming back for more.

The kitchen is lead by head chef Angus McLean, who trained at Leiths in London and previously worked with Peter Gordon and Yotam Ottolenghi, and senior sous chef Amy Lynn, a qualified naturopath and nutritionist chef. Together they have curated a menu with a combination of familiar and new dishes, and successfully taken on traditionally meat heavy dishes such a ‘chicken’ burger, nachos and a big breakfast – made entirely free from animal products.

Served alongside the comfort food offering is fresh seasonal salad and smoothie bowls, brioche baked fresh daily, indulgent tarts and slices, house made cold pressed juices, Atomic’s fair trade organic coffee blend paired perfectly with coconut and almond nut mylks, Karma sodas, and Organic Mechanic Kombucha. And for those wanting to kick their meal up a notch, the restaurant is licenced with a bespoke selection of vegan craft beers and wines, as well as classic favourite cocktails including espresso martinis, margaritas and bloody good bloody Marys.

The menu also includes gluten free options and substitutes, and a kid’s menu for the little people in your life. Initially the restaurant will have an all day breakfast and lunch menu available seven days a week, with a dinner service coming in the near future.

Take away food from either our cabinet selection or the kitchen is also available using plastic free, eco-friendly packaging and napkins. The space has a walk-in-policy and seats up to 100 people between two dining rooms with one, “The Green Room”, being available to hire for private groups and functions upon request.

THE BUTCHER'S SON, 204 Jervois Road, T: 0800 LIVE WELL,