Review on Acorn Vegetarian Kitchen
In the summer of 2013 food writer, cookery teacher and veggie pioneer Rachel Demuth, sold her eponymous restaurant after 26 years to her Head Chef Richard Buckley and manager Rob. Under the new name of Acorn vegetarian Kitchen, the team continues to woo diners and critics with their tasty and imaginative dishes.
The restaurant occupies the ground floor and basement of a Georgian property right in the centre of the city, a short walk from the Abbey. Eclectic music plays in the background, there are newspapers to read, fresh flowers on the tables and modern art on the walls. It looks – and feels – cool.
Locally sourced, organic and 'fair trade' ingredients are the starting points for a menu that crosses borders without a passport. A starter of carrot and cashew paté with pickles salad and spelt crisps, gives way to main courses such as slightly curried cauliflower, poached cauliflower core with garlic lentil dhal, roast cauliflower and truffle puree, lightly spiced cauliflower and almond fritter, almond pilau rice and and some kale or three types of Winter squash pureed, fondant and pickled with homewood's ewe ricotta gnudi, hazelnut and cavelo nero. Skilfully wrought desserts are in the mould of salted chocolate tart with blood orange sobet and crushed pistachios or Yorkshire forced rhubarb with mascarpone cheese cake, orange and amaretto sorbet and smoked almonds.
Accompanying the menu is a well conceived wine list, craft beers, seasonal cocktails and infusions such as hibiscus berry consisting of luscious currants and delicious forest berries.
Acorn Vegetarian Kitchen is also featured in: Good Food Guide, HardensRate this Restaurant
Restaurant Opening Times
Lunch: 12.00 - 3.00pm
Dinner: 5.30 - 9.30pm
Accepted credit cards
Visa, Master Card