POWERPLANT ™️ proudly presents a contemporary take on Italian Vegan and Vegetarian dishes in the centre of London’s most eccentric district, Camden Town. Session 1 of PowerPlant's culinary journey starts in August with fresh pasta and authentic Italian recipes by Head Chef Ben Smith, complemented by fine wines and a selection of Classic Italian signature cocktails. Tune in to an upbeat dining experience with Live DJ Sets every Friday and Saturday evening and a lively Sunday Brunch.
After finishing his service in the army, Ory worked at the Dan Hotel as a sous chef for one year, after which he started his studies in Florence, Italy at the Fua Apicius in order to become a master chef in Italian cuisine. During his time in Italy he worked at a 2 Michellin Star restaurant La Giostra. Upon concluding his studies in May of 2015, Ory received his master chef certificate and moved to Switzerland where he worked at the renowned restaurant Topaz.
Ory lives in London since 2015 and since he has worked as a sous chef at Ottolenghi Restaurant and at 2 Michelin Star winner, Dinner by Heston Blumenthal, where he maintained the quality of both the food served and the restaurant’s high standards of cleanliness and professionalism. During his time in London, Ory has also worked at the Savoy Grill by Gordon Ramsey and at the now closed Hibiscus Restaurant.
HARJ RAM - POWERPLANT CHEF
Ram brings a plant-based pedigree formed throughout a cooking career that spans Hackney favourite Dalston Superstore, as well as Head Chef at Cardiff’s first all-vegan restaurant Anna Loka, at Bhuti in Richmond, and Fulham’s Eat My Grass.
QUINOA (from Quechua kinwa or kinuwa)
Considered a pseudocereal, quinoa is actually a seed of Andean origin especially known for being an excellent vegetable protein. It has a greater amount of protein than any other cereal which makes it valuable in vegetarian and vegan diets. Try this delicious and easy recipe to – or taste it from our menu!
Mix quinoa meat
• 100 gr of cooked white quinoa
• 100 gr of cooked black quinoa
• 100 gr of cooked red quinoa
• 15 gr finely chopped parsley
• 15 gr Dijon mustard with seeds
• 60 gr of red onion roasted on the griddle
• 2 gr of paprika
• 160 gr mashed sweet potato roasted in the oven
• 15 gr of chia flour
• 250 gr of white quinoa (soaked overnight)
• 1000 gr of soy milk
• ½ clove of fresh garlic
• 100 gr of soy milk
• 125 gr of vegetable oil
• 5 gr of lemon juice
• 10 gr of leaves of wacataya
Mix quinoa meat
Place the onion in a grilled shell for grilling until it is cooked. Peel and julienne, and mix all the ingredients (quinoa, roasted onion, roasted sweet potato mash, finely chopped parsley, paprika, dijon mustard). Separate half and take to food processor with the chia flour, blending to make a paste. Add to the other half of the mixture for a serving size of 150 gr – approximately 3 to 4 hamburgers.
Having the quinoa soaked one night before, take the quinoa to the food processor with the fresh garlic, soy milk, salt. Bring the mixture to a saucepan over low heat, stirring constantly until you get a thick paste. Place on a plate and bring to cool.
Place in a blender: soy milk, wacataya, lemon juice, salt. Pulse the food processor until everything is integrated the color is green. Add the vegetable oil little by little to achieve an emulsion like a mayonnaise.
Cut and toast bread, top with the wakataya vegannaise base, the grilled quinoa burger, roasted onion slices, fresh tomato slices, gherkins, mix of green leaves seasoned with oil of olive and salt. Again the wacataya vegannaise and cover.
Accompany with French fries.
The experience was quite nice as we celebrated a 50th birthday. We enjoyed the casual approach of the staff and restaurant. The food was amazing however they ran out of a couple of things. The chef gave us a nice surprise as one of family member didn't eat onion and garlic. Really appreciated it.
A newcomer to the Camden scene and housed in the trendy new co-working space and hotel Selina. On a Tuesday night the atmosphere was buzzy and casual. The staff are friendly and service is quick and efficient. An electric mix of carb heaven vegan fusion tapas style dishes are perfecting for sharing. Be sure to leave room for desert as the peanut butter blondie with ice cream is absolutely delicious and the best vegan desert i’ve ever eaten! Powerplant is also open of breakfast and has some tasty things on the menu such as waffles and maple syrup!During the week and at the weekends you can attend one of their concept nights such as movie and jazz nights.
When it comes to upcycling art, the many unique ways of reinventing unwanted trash into something beautiful are endless.
While cacao is most commonly associated with being the key ingredient in chocolate, a journey to Costa Rica reveals surprising alternate use
Ecosystems that blow your mind and find your maker! The desires to push us past our human limits are an obsession, or are it?
All of our products are made with the cleanest raw materials available in the market. Reuse, repair, recycle.
Free shipping in the UK and Europe