It’s plants first at Tendril, and with an inventive menu from chef Rishim Sachdeva, your taste buds are on course for a surprise. Vegetables are treated with utmost care, and dishes sing with incredible balance – and don’t get us started on that tiramisu. As Tendril is a popup, the space is clean and simple, but that, coupled with the plain black uniforms of the knowledgeable waitstaff, allows the food to shine. tendrilkitchen.co.uk
MENU DECODER
CACAO POWDER
Used to help make the sponge in Tendril’s signature vegan tiramisu, it’s similar to cocoa powder but it has added benefits. Processed at a lower temperature than cocoa, it’s more bitter in taste but contains less sugar and has a higher nutritional content.
PIQUILLO PEPPERS
Like regular red peppers, these aren’t hot but taste sweeter, with a slightly bitter and smoky undertone. They’re smaller, too, making them perfect for stuffing, and they’re also great roasted.
DRIED ANCHO
An essential ingredient in Mexican cooking, dried anchos add earthy, smoky flavour to
