Warming up for Winter

With winter creeping in, its almost that time of year for some well needed menu changes hear at Mildreds.  We will be looking at changing a few of our classic dishes that have been on the menu for some time but also bringing back some of our well loved dishes that have not made an appearance for a while. 

Our ever popular sri-lankan cashew nut and sweet potato curry will be back on the menu for the winter, we will be changing our meze selection to include some hot meze dishes with spinach and feta spanakopita and felafels. 


Our risotto and ravioli dishes will change with the seasons and be accompanied with creamier sauces along with some exciting new changes to our pudding menu including a great vegan banoffie pie.  


With Christmas also around the corner will also be posting some info closer to the date about our xmas menu.

National Vegetarian Week 2012

Blog post by Monica Shaw

Monday 21st May 2012 marks the start of National Vegetarian Week, the UK’s annual awareness-raising campaign promoting inspirational vegetarian food and the benefits of a meat-free lifestyle. To give us some inspiration for the week,  Monica Shaw, guest blogger at Great British Chefs, talked to two of the UK's leading vegetarian chefs to get their ideas for incorporating more vegetables into our lives.

We know most of you are committed omnivores, but we also know that even meat eaters are clamouring, not just for more veg, but for more veg that actually tastes good (the popularity of Yotam Ottolenghi's The New Vegetarian column in the Guardian and Hugh Fearnley-Whittingstall's River Cottage Veg is testament to that).

To give us some inspiration for National Vegetarian Week, I talked to two of the UK's leading vegetarian chefs to get their ideas for incorporating more vegetables into our lives.

Rachel Demuth, owner of Demuths Vegetarian Restaurant and The Vegetarian Cookery School in Bath, knows that one of the biggest factors in cooking with more vegetables is time, and it's no surprise that her "Fast & Delicious" course is one of her best-selling cookery classes. She explains that one of the keys is keeping a well-stocked cupboard of basic ingredients from which to build a meal:

"The basics should enable you to rustle up a risotto, tasty snack, or warming stew without having to go shopping for special items. For starters: olive oil, canned tomatoes, canned beans, quinoa, couscous, lentils, and a good spice rack. For a quick solo supper, I love couscous with stir-fried seasonal veggies, topped with halloumi or marinated tofu and a sprinkling of seeds."

Rachel suggests that a good place to start is with a simple vegetable frittata, which can be made with any variety seasonal vegetables - wild garlic, French beans, asparagus, courgettes, carrots, broad beans - whatever you happen to have. 

photograph by Monica Shaw

Daniel Acevedo, head chef at Mildred's vegetarian restaurant in London, suggests signing on to an organic box scheme: "I get my organic fruit and veg delivered by Riverford, which takes the guess work out of having to go to the supermarket and think about my food menu for the week.  I find if I always have a fridge full of fresh fruit and veg, throwing something together after a long day at work isn't a hassle."

But what to throw together? Here, Daniel's a big fan of soups and salads: "an easy way for even the biggest of meat eaters to get more veg into their diets is to start with more soups and salads, both quick and easy to make and don't require a lot of bother." 

For some inspiration, check out Daniel's vegan recipes for Borlotti Bean Soup with Pico de Gallo or Chunky Puy Lentil Dahl.

There are loads of events going on all over the UK to celebrate National Vegetarian Week, from special cookery classes to veggie menus at restaurants all over the country. Or if you're like me, take this opportunity to try a few new vegetarian recipes at home (I for one have plans for Wild Garlic Pesto and Sweet Potato and Black Bean Burritos).

For more vegetarian recipe ideas, visit Great British Chefs' Vegetarian Recipe Collection.

Look out for a competition to win a copy of  Hugh Fearnley-Whittingstall's River Cottage Veg Every Day! and Veg Patch River Cottage Handbook coming to Great British Chefs site soon. If you're not a vegetarian, how often do you eat vegetarian meals? For the vegetarians amongst us which dishes are favourites for your non veggie friends?  Let us know over on Great British Chefs Facebook Page.

Celebrating National Vegetarian Week 2012 - Great British Chefs

Londons Top Veggie Restaurants

Am proud to announce that Mildreds restaurant has been nominated for The Jellied Eel magazine and the Ethical Eats network competition to find the best vegetarian restaurant in London. 

To tie in with National Vegetarian Week (21 – 27 May), Jellied Eel magazine are asking Londoners to tell them which is the best exclusively vegetarian eatery in the Greater London area.  

Judging the eatery primarily by its food, but naturally expect you to take into account the service, venue, atmosphere and ethics of the place.

Not only will the winning entry get the credit they deserve, but if your choice is voted top, you have a chance of winning a meal for two at the winning restaurant. 

The competition is open until 27 May.  A short-list of those with the most public votes will be put to an expert panel, with the winning restaurant being announced in early July. 

Check out the link to vote and give us your support

Tofu Bolognese

Tofu Bolognaise 
(recipe By Daniel Acevedo)

1 parsnip

1 carrot

1 onion 

3 celery sticks

1/2 fennel bulb

250g tofu

4 cloves garlic

1Tbsp dry oregano

2 bay leaf

1 tsp fennell seeds

1 tsp cinnamon

3 tsp smoked paprika

300ml red wine
1 cup water

3 tins chopped tomatoes (1200g)

Crumble the tofu onto a baking tray, lightly oil and season with salt, pepper and oregano, bake this in the oven at 180c until it starts to brown slightly (approx 15-20 min).  You don't have to bake the tofu you cad add it fresh to the sauce, I prefer baking as it gives the tofu a better texture.

Dice onion, celery, fennel, parsnip and carrot into small cubes and thinly slice or crush your garlic.
In a med sized pot, Lightly fry you garlic and onions for a few minutes, then add the rest of the vegetables and cook for a further 5 min.  Add your herbs, cooking for a further 4-5 min, this helps release the flavor of the herbs.

Add the red wine, letting this simmer for a good 10 min before adding your tomatoes, water and fresh or cooked tofu, simmer this on a low heat for a good 20-30 min.

serve with you favorite pasta and cheese for the non vegans out there.

Mildreds Restaurant

Mildreds Restaurant: An Introduction

Mildreds, established in 1988, serves internationally inspired vegetarian food, all of which is made daily on the premises. Catering for vegetarians, yet popular with omnivores, Mildreds offers friendly informal service in a lively atmosphere coupled with excellent value for money. We are a Soho institution, moving from Greek Street to our current location at 45 Lexington Street.

We use organic ingredients where possible and endeavor to source small businesses for our supplies. 

We have a beautiful wood paneled dining room (featuring a fine selection of Victorian Erotica) which is available for party bookings Monday to Saturday, please phone 020 7439 2392 for details.

We do not take bookings in the restaurant if we are very busy when you arrive you can enjoy a drink whilst waiting for your table but if you want to avoid waiting please come before 7pm or after 9.30pm

Our shop Mrs Marengo’s caters for all take away orders with a similar menu during the day as well as an excellent selection of fresh daily salads and specials, cakes, muffins, cookies and cupcakes. Visit Mrs Marengo’s Cake Shop website and go to Breakfast, Lunch & Drinks Menu for details

Opening Times
12 noon till 11pm Monday to Saturday