Honest Burgers is championing plant-based eating by making its popular vegan burger accessible for all

Following a hugely successful run at Honest Burgers’ King’s Cross, London venue, the restaurant’s Plant burger is now available at all Honest Burgers restaurants from Brixton to Bristol.

The burger features Beyond Meat’s plant-based patty, Rubies in the Rubble’s vegan chipotle ‘mayo’ (made with aquafaba, a protein-rich water left over from cooking chickpeas), smoked vegan gouda cheese, French’s mustard, red onion and lettuce, and is served with homemade rosemary salted chips – for just £11.50. It contains more protein than a beef burger, has less total and saturated fat and is gluten, soy and GMO-free.

The burger was introduced to Honest’s King’s Cross restaurant in July 2018, and immediately became a customer favourite. The business discovered that approximately two-thirds of consumers choosing the Plant burger were either vegetarian or vegan, with the remaining third being meat-eaters who were interested in moving towards a more plant-based diet.

“We work hard to make sure our burgers are the best possible quality,” says Honest Burgers co-founder Tom Barton. “Last year that meant becoming the first and only burger chain in the UK to open its own butchery. Going forward, that means serving the best meat and plant-based burgers side-by-side.”

Honest Burgers was the first restaurant in Europe to serve the Beyond Meat patty, and features a second vegan burger on its menu, as well as a vegetarian burger.

Check out Honest Burgers' Truth, Love & Clean Cutlery profile here.

News: other things you need to know

• Five Australian TL&CC restaurants have featured in The Australian Financial Review. Bar Rochford, Etica, Black Cow Bistro, Greasy Zoe’s and New Normal Bar + Kitchen were each celebrated in the article, which can be read online here.
• Londoners will be able to purchase copies of the UK guidebook signed by its editor, Giles Coren, at Foyles Bookshop on Charing Cross Rd, Soho in London as of next week.
• Auckland-based sandwich joint and TL&CC Collective member Fort Greene spoke on New Zealand’s leading radio station, RNZ this week. Co-owner Liam Fox discussed their inclusion in the World edition of Truth, Love & Clean Cutlery and talked about the eateries’ recent relocation to a larger space where they continue to bake bread from scratch. Listen to the interview here.
• Reminder: Australian and World editor Jill Dupleix is hosting a Truth, Love & Clean Cutlery stall at the Carriageworks Farmers’ Market in Sydney, Australia on 1 December. Carriageworks’ Creative Director Mike McEnearney and Australian contributing editor Lee Tran Lam will be dropping by, along with the mighty Better Read Than Dead bookstore, with books for sale; and Michael Ingrey, general manager of the National Indigenous Culinary Institute (NICI), which receives 5% of the proceeds of sales to help them train indigenous chefs in Australia. From 8am to 1pm, bring family, tell friends, all welcome!