mildreds - camden, new menu and weekend brunch

Mildreds Camden is now in full swing, serving our classic selection of a la carte dishes, as well as our amazing week-day lunchtime salad bar selection. 
With the new addition of our Bertha wood fired oven a few of our classic items from our menu have been changed, the biggest change is to our pan fried halloumi, now being served a smokey chilli jam, charred leeks and red peppers, straight from our wood fired oven. 
We are sure you will enjoy the new selection of dishes our Head chef has created. 


Camden is also open on Saturday & Sunday from 12pm, serving an exclusive brunch menu every weekend.

Call Camden and ask for full details about our menu changes

it's now possible to book tables at our Camden branch
phone: 020 7482 4200


Try our, shakshuka, warm up with our dal makhani served with roti bread or our mock duck cassoulet, served with charred sourdough bread.

We are updating our website so our full Camden menu will be online soon!

mildreds - behind the cookbook

Thought we would share our latest interview and recipe for our raw chocolate mousse cake, courtesy of urban outfitters with fellow chef and co author of our cook book Sarah Wasserman.

Mildred’s is the destination for internationally inspired vegetarian food. But before you meat lovers click the little red ‘x’ in the corner, what if we told you they’re popular with the most carnivorous of us? Yes you with the bacon in hand, dreaming of burgers. Even you will enjoy it.

We caught up with author of Mildred’s cookbook, Sarah Wasserman to find out how Mildred’s started, advice for new vegetarians and her foodie bugbears.

 UO: Can you tell us a little about your background?

I’m English, which makes me unusual amongst my Mildred’s colleagues. Our head chef Daniel, whom I co-wrote the book with is Australian and Chilean. The kitchen staff span nearly every continent, so we have a huge range of international expertise on offer in the kitchen which makes it a really inspiring environment.

My parents and two of my brothers live in the United States where I spent my teenage years. I worked in lots of hippy whole food type places, the type of kitchen where you grind your own flour, so that definitely affected the way I eat and cook.

UO: Where does your passion for cooking come from?

Family. I’m luckily enough to come from a family of amazing cooks. My family were pretty much all foodies before there was such a thing. Huge family meals were very much a part of my upbringing and I think we’re all pretty adventurous eaters. Then I met my husband who is from quite a mixed heritage and brought loads of great middle eastern, eastern European and Latin American food into my life. Now we have children, I suppose we’re even more aware of our food both culturally and environmentally. You want to pass on to your children that adventurous spirit and help them to understand their heritage. Food can be a great jumping off point to have those kinds of conversations. Also we’re more aware of the environmental impact of how we eat and how that will affect the world they will inherit.

UO: Can you tell us about what Mildred’s stands for?

Well, Mildred’s was opened in 1988 by Jane Muir and her friend Diane Thomas. I think they were real visionaries because at the time vegetarian food had a real image problem. It was perceived to be all open toed sandals and brown lentils. Jane and Diane wanted a restaurant that was both contemporary and international as well as vegetarian, but without making a big deal out of the fact. The restaurant is increasingly popular because that is the way the vegetarian food scene has developed. A huge range of people are vegetarian and vegan for all kinds of reasons. Our customers like all kinds of foods and I think we have pretty much something for everyone. Also, more and more people who are omnivores enjoy eating vegetarian food. Mildred’s is a bustling restaurant that serves great food. It just happens to also be vegetarian.

UO: What do you believe makes for a healthy diet?

I don’t consider myself a paragon of healthy eating and I’m actually not vegetarian or vegan myself anymore, though I was for nearly a decade. The advice around nutrition seems to change constantly. It can be very confusing but as a very general rule of thumb I think if the majority of your diet is fresh fruit and vegetables and you avoid too much processed food, you won’t go too far wrong. Though we’re not a vegetarian household we do eat mainly vegetarian meals, and I do find the less meat I eat the healthier and more energetic I feel.

UO: What advice would you give to a new vegetarian?

Don’t think of it as missing out on something, but as an opportunity to explore lots of great new food. I would find the best few vegetarian restaurants in my area and try out some new dishes. Obviously buy some lovely new cookbooks. Generally get out there and engage with the vegetarian community.

UO: What’s exciting you about food at the moment?

I like how engaged people are with food at the moment. I love the fact that the debate around how we produce food and how we eat is really part of the public consciousness. We’ve had two festivals in our local patch of East London over the summer, and they were packed with food trucks and stands.

I love the new farmers markets and startups springing up all over the country. I love the fact as you travel around the UK you find regional food produced locally. The notion that Britain is a nation of meat and potatoes is thoroughly outdated.

UO: What do you love most about your job?

Working with with Daniel and Jane is loads of fun and keeps you fresh. When we were working on the book, Daniel and I would go to Mildred’s every Sunday – the only day we shut the restaurant – and experiment. Jane would come and try things, make suggestions and run around Soho and Chinatown buying ingredients for us. A couple of times we made a big party out of it. Jane has fantastic taste so it feels good when you come up with something she loves. Daniel is one of those people who always has a new project on the go, always has a new idea or trying a new restaurant. He doesn’t sit around and think about things, he gets out there and does it. Together they create an atmosphere where fresh thinking is really encouraged, but with an emphasis on high standards. It’s a great place to work.
UO: Tell us about the creation process when putting together new recipes

When we’re looking for new items for the menu, we try to create a balance both in the origin of the dish (Asian, British ..etc) and type (salad, substantial main …etc) so that helps steer the decision one way or the other. Then we generally get input from the whole team and try a few things out. Sometimes it’s a case of finding a gap that we aren’t filling in on the menu. For example, we recently added more raw dishes, including an amazing chocolate cake.

When Im trying things out at home I push myself to try new things. I like my veg box because things will come that I wouldn’t buy and I have to just come up with something. Books are quite often the place I start or I’ll adapt something I’ve eaten out and enjoyed.

What’s your hero ingredient?

This is really hard. I’m very torn, but I think I’m going to have to say coconut. It’s pretty amazing, particularly for vegan dishes because it gives you that great creamy texture to curries and soups but also to vegan desserts like coconut panna cotta or mousse cake. Fresh, it’s fantastic in pickles and sambal. Toasted, it makes crumb for coating the outside of a spicy potato cake or adds texture to granola. Now there are loads of great sugar substitutes like coconut nectar or coconut sugar. It’s also great for cocktails. Pretty amazing all round.

UO: Do you have any foodie bugbears?

Well just a niggly thing. I really don’t like it when something is supposed to be eaten with your hands and it’s made too big and messy to do so. Things like burgers or tacos. It’s something you find a lot in the U.S – this urge to keep piling on the ingredients until you end up with a big sloppy mess that gets all over you. Bigger is definitely not always better.

UO: What’s been your biggest challenge to date?

Hmm I’m not sure. In terms of the book, being disciplined about writing every aspect of a recipe down was definitely more challenging than expected. As a chef you get used to working off the cuff, adding a little of this here, a bit more of that there, and not really keeping track. Making ourselves write down every little adjustment took some getting used to.

UO: Can you tell us about how your book, Mildred’s came together? Has it been a long-term ambition to release a recipe book?

Yes, it has been something Dan and I have been working towards for a number of years. We started a Mildred’s blog together years ago to try out ideas and keep track of specials. It felt great to make something lasting out of what can sometimes be quite an ephemeral profession. When the opportunity came up to create a book with publishers Octopus, we already had a recipe list worked out. We were ready to go. On a personal level, I love cookbooks. I grew up in houses full of cookbooks. I have a house full of cookbooks. Both Daniel and I remember having favourite childhood books and coming home from school and making buns and things. It’s amazing to have a book of our own – and such a gorgeous one too.

UO: What’s next for Mildred’s in 2015 and beyond?

Well, our next big exciting adventure is our new restaurants. The first will be in Camden Town. Mildred’s will always be in Soho but we are so insanely busy there. People often have to queue for an hour or two for a table. It’s time to share the love with the rest of London. The new restaurants will have their own feel and personality but with all the Mildred’s classics. We’ll be introducing lots of new talent into what has been quite a close knit team, so that should bring in some really exciting new ideas. Watch this space!

And finally…

My favourite breakfast is… Long stemmed large leaf spinach sautéed with garlic, roast field or portobello mushroom, poached eggs, half an avocado, toasted sourdough with a splash of olive oil and garlic and a big drizzle of salty chilli sauce.
The best thing about my job is… The people. We do work really hard but we have good time.
My favourite snack is… I’m making a lot of homemade granola at the moment. Dark chocolate and coconut. It gives you a great energy kick and is super yummy.
Out of breakfast, lunch, dinner, my favourite has to be… Dinner. I like to eat early and drag it out. Then wait for someone else to wash up.
I’m currently listening to… At work, I listen to BBC 6 music. At home, I tend towards something low key. At the moment I’m enjoying Fool’s Gold, the new Sufjan Steven’s album Carrie and Lowell and Obvious Child by Paul Simon is a big ear worm.
My favourite way to relax is… I wish I could say something healthy like marathon running or hot yoga but I’m on my feet all day. I do find cooking really relaxing. I like disappearing into the kitchen and listening to the radio and creating something to share with friends and family. A close second has to be being laid up on the sofa with chocolate and Netflix.


This is a great time of year to forage for blackberries. They are optional in this rich mousse cake but when they are at their juiciest, like now, it’s nice to fold a few in to give the cake texture and add a little tang. This is a really easy cake to make. It can be simplified even more by just making the topping which can be served as a mousse.

A few ingredients may seem a little unusual, but most are available at good whole food stores or source online. Also, if you’re not a raw purest you can substitute non-raw cocoa powder etc. The cake has been a really popular addition to our menu and I guarantee will be a great way to end any meal – vegan or otherwise.

Makes One 9 inch/22 inch Cake, serves 8-12

Ingredients for the base:

100g Flaked Almonds
30g Raw coconut flakes or desiccated coconut
200g Dried dates or Prunes
2 tsp alcohol free vanilla essence
1 tsp cinnamon
1 tsp flakes sea salt
3 tbsp coconut oil

For the filling:

3 Ripe Avocado
80g coconut oil
200g raw coconut sugar
120g raw cacao powder
350ml almond milk
1 packet creamed coconut
2 tsp raw vanilla essence
200g Blackberries

1. Oil and line a nine inch / 22cm springform cake tin.

2. Blend all the ingredients for the base in a food processor until thoroughly broken down. Scoop the mix into the tin and press down with your fingers until the base is evenly covered. Place in the fridge while you make the mousse.

3. Blend all ingredients for the filling except blackberries together until smooth. Fold in the blackberries. Scoop the filling on top of base and smooth with a spatula. Sprinkle with cocoa powder and maybe a few cacao nibs and refrigerate for around four hours or overnight.

Puy lentil salad

Another great recipe from our cook book to keep you busy over the bank holiday weekend, perfect for a bank holiday Sunday BBQ (weather permitting).  Enjoy!


Yes, yes, we know, lentil salad may seem a bit clichéd, but this
is so tangy and moreish we couldn’t possibly think of leaving
it out. It’s great either warm or cold and, if you don’t mind a
bit of dairy, works brilliantly with goats’ cheese too. You can
substitute anything you like for the vegetables here – just
try to stick to veggies that will hold their shape when mixed
together with the lentils.


200g (7oz) Puy lentils
1 red onion, very finely diced
80ml (3fl oz) olive oil
80ml (3fl oz) balsamic vinegar
1 red chilli, trimmed and chopped
3 garlic cloves, chopped
2 tablespoons dark brown sugar
3 tablespoons tomato purée
1 tablespoon fennel seeds, toasted and lightly crushed
1 bunch of flat leaf parsley leaves
75g (3oz) baby spinach leaves, red chard leaves or bull’s blood leaves

For the roasted vegetables
olive oil
300g (10oz) pumpkin or butternut squash, peeled and cut into 2cm (1-inch) thick wedges
1/2 fennel bulb, trimmed and cut into 1cm (1/2-inch) thick wedges
150g (5oz) cherry tomatoes
1 courgette, cut into 1cm (1/2-inch) thick wedges
2 red or yellow peppers, cored, deseeded and cut into 1-cm-(1/2-inch) thick wedges

Preheat the oven to 200°C/fan 180°C/Gas Mark 6.
Bring a saucepan of salted water to a boil and add the lentils. Lower
the heat and simmer for 15–20 minutes until tender. Drain and put
in a large salad bowl.

Put the onion, olive oil, balsamic vinegar, chilli, garlic, sugar, tomato
purée and crushed fennel seeds in a small saucepan. Bring to a
simmer and cook gently, stirring frequently, for 4–5 minutes until
the sugar has dissolved. Spoon the warm dressing over the lentils
and leave to cool.

For the roasted vegetables, drizzle a little oil on to the base of a
roasting tin. Add the pumpkin or squash pieces, season with salt and
mix together thoroughly. Roast for 10 minutes. Toss the fennel and
whole tomatoes in a little oil, add to the tin and roast for another
10 minutes. Finally, toss the courgettes and peppers in a little oil, add
to the tin and roast for a further 10 minutes. By now the vegetables
should all be tender and cooked through. Set aside to cool slightly.
Roughly chop the parsley and add to the salad bowl along with the
salad leaves and roasted vegetables.
Mix everything together well and serve.

National vegetarian week - mango summer rolls

What a better way to kick start National vegetarian week than to share some of our recipes from our amazing new cook book.  We will be posting another two recipes during the week to keep you inspired with fresh recipe ideas during vegetarian week #NVW15.

With the weather heating up and summer just around the corner, our mango summer rolls are the perfect start for the week

Mango Summer Rolls With spicy peanut sauce

Summer rolls have proved to be a very popular addition to
our menu. Gluten-free, vegan and very light, they make a
great snack on a hot day. They are really simple to make but
you may have to go to an Asian supermarket to find the rice
paper sheets.

90g (3oz) vermicelli rice noodles
100g (3oz) bean sprouts
1 large red chilli, trimmed and diced
grated rind of 2 limes
12 x 22cm (9 inch) rice paper wrappers
1/2 cucumber, deseeded and cut into
5mm (1/4 inch) thick batons
1 small ripe mango, peeled and cut
into 5mm (1/4 inch) thick batons
handful of mint, leaves picked
handful of fresh coriander,
leaves picked
1 medium beetroot, coarsely grated
1 large carrot, coarsely grated

For the Spicy Peanut Sauce
200g (7oz) crunchy peanut butter
200ml (7fl oz) water
1 red chilli, trimmed and finely diced
juice of 2 limes
1 tablespoon dark muscovado sugar
4 garlic cloves, very finely chopped
1.5-cm (3/4 inch) piece of fresh root
ginger, peeled and very finely
1. Cook or soak the rice noodles in boiling water according to the packet instructions, then drain well and leave to cool. Once cool, tip into a bowl with the bean sprouts, chilli and grated lime rind and mix together well.
2. Wet a rice paper wrapper by dipping it in a bowl of water for 15–20 seconds until it starts to soften and become pliable, then place it on a clean work surface. Arrange a few batons of cucumber and mango across the center of the wrapper, leaving a gap of 4–5cm (11/2–2 inches) either side for folding.
3. Add a few mint and coriander leaves, then a small handful of the noodle mix and grated vegetables.
4. Bring the bottom and top edges of the wrapper tightly up over the filling then fold the sides in over it. Continue to roll up tightly and place on a plate. Repeat this process with the remaining rolls and filling ingredients.
5. To make the spicy peanut sauce, put all the ingredients in a bowl and whisk together until smooth. Serve with the rolls.

mildreds the cook book - competition

The wait is almost over, we have recently received a hard copy of our cook book and it is now ready for pre order from various websites including Octopus books, amazon, and waterstones. We hope the book will be well received by all and becomes a top seller !

With the cook book launch just over a week away we are giving away 5 copies of our cook book via a twitter competition today!!.  simply follow us on twitter and Re-tweet our competition details when they are posted to be in the chance to win your very own copy of our cook book!

The cook book includes various mildreds classic dishes, a variety of gluten free and vegan recipes, as well as a menu planning section bringing together vegan and gluten free menu planning ideas.

We would like to thank former mildreds team member Kirsti-Lee Poulter for her beautiful work on all the illustrations featured throughout the book.

Below is a sneek peek of our cook book, we hope you enjoy!

cook book photo shoot

With our Cooking sessions finished here at the restaurant and our recipes written and sent off to the publishers for editing, we move onto the next and very exciting stage of getting our cookbook finalised.

Annie Rigg

The photo shoot was spread out over two weeks and was a great experience to be a part of, so much work goes into this process of the book and we would like to thank
Photographer Jonathan Gregson for his stunning photography work and home economist Annie Rigg for testing out our recipes and presenting the food ready for photography.
The selection of props used during the photo shoot seemed endless, they were carefully selected for each dish and really brought the food into another dimension we hadn’t seen before, a big thanks to prop stylist and art director Tabitha Hawkins.

Below are a few photos from our photo shoot.
puy lentil salad
Sri Lankan curry

Sunday sessions

Aubergine escalope
Big changes and new additions are en route for us here at Mildreds and were very excited for what’s to come down the line, for now here’s some information on what we’ve been up to so far.
Our Head Chef Daniel Acevedo and Head Pastry Chef Sarah Wasserman have been gathering each Sunday in the restaurant to devise new recipes for the Mildreds cookbook, modifying old classics and potential new ones! Due to the volume of new recipes we aim to have a mixture of wheat and gluten free recipes as well as some much-loved veggie dishes that we have tried in the past but haven’t seen on the menu yet, so all keep your eyes peeled for some new and exciting additions to our menu selection.

Stuffed baby pumpkin
The Sunday sessions have involved testing and trying new and old Mildred’s classics to see what works best and see which dishes make the final cut for the Cookbook. What’s most important is fitting them in amongst our varied international cuisine and how it can remain balanced while still offering a good mix of gluten free and vegan options.
A few new additions to our menu include our new green juice that consists of all organic ingredients: kale, cucumber, fresh lemon juice and apples, its certain to clear up all the hazy Monday morning heads and a perfect accompaniment to all dishes on the menu.  We also have added a roast pear salad with blue cheese mousse, hazlenuts and polenta biscuits, we have re vamped our Asian stir-fry to include baby corn and mixed peppers and now comes with a shiitake mushroom sauce.

Latka with mango sauce
We hope you like our selection of photos from our Sunday sessions, more updates to come soon.