Summer menu launched at Leicester bar The Lansdowne

Popular Leicester bar The Lansdowne has unveiled a summer menu with additional vegetarian and vegan choices. 

Executive chef for the Orange tree group, Mark Turner, has created a new range of mouth-watering, meat-free dishes that will appeal to non-meat eaters and carnivores alike. The range includes courgette and roasted pepper tart with a vegan olive oil pastry case, and wild mushroom ravioli, made with thyme and truffle oil vegan pasta. 

The vegan options sit alongside other appealing choices, such as pan fried mackerel with a rhubarb and ginger compote - made using rhubarb grown in Mark’s garden. 

“The Lansdowne’s new vegan and vegetarian choices are designed to be equally appealing to meat-eaters, as well as to those who don’t eat meat or ingredients derived from animal products,” said Mark. 

“It seems that more and more people are becoming ‘flexitarian’ - the trend of eating less meat and more vegetables without adopting full vegetarianism – and our summer menu has something for everyone, whatever their taste.” 

Around 2% of the UK population is believed to be vegetarian, with many more avoiding certain types of meat or choosing alternatives. A report by Eating Better Alliance revealed at the end of last year that 25% of the British public had cut back on meat in the past year. 

Other vegan or vegetarian options on the menu at The Lansdowne, which is based in London Road, Leicester, include polenta fries, mixed tapas, flageolet and vegetable gumbo, and sweet potato and coconut korma. 

Mark, who has been with the Orange tree group since The Lansdowne opened nearly ten years ago, has also included a number of gluten-free options on The Lansdowne menu. 

The buns for the bar’s burgers, as well as the other breads that are served, are produced by Leicester award-winning family bakery Brucciani. 

Food is served at The Lansdowne from noon to 9pm Monday to Saturday and from noon until 7pm on Sundays. The Lansdowne is ideal for pre-theatre and event dining, being close to De Montfort Hall, and is also popular for business lunches and with students at the nearby University of Leicester. 

For more information visit www.orangetree.co.uk/thelansdowne

Press release issued by Nottingham PR firm Perfect 10 PR www.perfect10pr.co.uk

New Spring menu unveiled at The Orange Tree, Nottingham

A new Spring menu is being launched at The Orange Tree in Shakespeare Street, Nottingham on March 15th.

The menu, created by head chef Tom Reid, includes Mediterranean-style fish stew, tiger prawn acras (fritters), chicken, leek and spinach lasagne, sweet potato and halloumi burger, and Moroccan-style tagine.

Designed to appeal to pre-theatre diners, those looking for business lunches, as well as lecturers and students working nearby, the menu features locally sourced ingredients where possible.

The Orange Tree, which serves food from noon until 7pm daily, freshly prepares all its meals and cooks them to order. It has a team of three chefs.

Head chef Tom, 24, who has been at The Orange Tree in Nottingham for two years and has worked in kitchens since the age of 16, devised all the dishes on the new menu, which also features weekly ‘specials’.

“We are excited to be launching such an interesting Spring menu at The Orange Tree,” said Orange Tree managing director Ben Hings. “We change our menu to reflect the seasons, and are delighted with the dishes that Tom has devised for us. I am sure they will go down well with our customers.”

The Orange Tree sources its meat and groceries from East Midlands suppliers wherever possible. All the eggs it uses are free range.

The Orange Tree serves all-day breakfasts on Saturdays and a choice of roast dinners on Sundays. Its menu includes light meals, sandwiches and snacks, as well as main meals and homemade desserts.

Food can be pre-ordered to be served during a lunch break by calling 0115 9473239 or emailing nottingham@orangetree.co.uk.