Greenhouse - Plant Based Dining

Greenhouse - Plant Based Dining Pop-Up Restaurant, Supper Club, Private Dining & Catering. Serving plant based, vegan and gluten-free food using organic, seasonal and local produce.
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Bristol, South Glos, Bath

by Rachel Mills, Eco Chef

Please message or call if you have any enquiries.

. heritage IOW tomato . roasted new potatoes . broad beans . basil & smoked garlic mayo . lemon dust . Summer on a plat...
16/06/2025

. heritage IOW tomato . roasted new potatoes . broad beans . basil & smoked garlic mayo . lemon dust .

Summer on a plate! You can taste the sunshine 🌱☀️

A perfectly seasonal plate, using UK grown* organic produce from via

* All of the produce except the lemons, which were grown organically in Spain, and the borage, which was organically grown in my garden.












. lasagne . confit chestnut mushroom, black garlic, shallot, miso, tamarind, smoked chilli & sesame . sweet coriander ch...
16/06/2025

. lasagne . confit chestnut mushroom, black garlic, shallot, miso, tamarind, smoked chilli & sesame . sweet coriander chutney .

A *test kitchen* dish I am working on perfecting...

The lasagne portions are pan seared in butter so the outside is crisp and caremelised.

I absolutely LOVE the flavour profiles of this dish. Chestnuts are my absolute fave mushroom; rich, earthy, nutty, sweet with notes of porcini and petrichor. They work so well with the bold flavours of black garlic (liquorice), miso (salt, umami), tamarind (citrus, zing), shallots (sweet caramel), sesame (smokey, nutty), and dried chipotle chillies (smokey, heat).

The chutney dressing offers the perfect contrast; it's highly aromatic, punchy, spicy and acidic. Made by simply bending coriander leaf, lemon juice, ginger, garlic, green chillies, oil, salt and sugar.

I served this recently at a private dinner party on a base of white bean purée, topped with sticky gochujang aubergines. It was absolutely delicious and went down very well.

Hopefully you will see a version of this dish at future pop-ups... I'm trying to figure out how I can pan sear 30 portions at once.












. sticky toffee apple cake . miso toffee sauce . cinnamon & vanilla crème pât . roasted apple .A dessert I created for a...
14/06/2025

. sticky toffee apple cake . miso toffee sauce . cinnamon & vanilla crème pât . roasted apple .

A dessert I created for a private dinner party, and I'm pleased to say it went down very well.

This is definitely one I will be serving at pop-ups as soon as apples are in season!

One thing I am really enjoying making at the moment is custard... In all it's forms!
I have been using finely ground chickpea flour from alongside organic barista oat milk and organic butter block to create a silky smooth and indulgently thick custard.

I have also been playing around with proportions and spicing to create different thicknesses and flavours. Crème pât. Crème anglaise. Crème caramel... All the crèmes.

Excitingly, I have some organic green pea flour grown in Gloucestershire by - with a delicious fresh, sweet and grassy flavour - that I am determined to feature on next week's menu... Watch this space. I have ideas. 💚🌱












On Sunday I had the joy of hosting a cooking demo and recipe tasting for Earthfest.I cooked and served 3 different vegan...
10/06/2025

On Sunday I had the joy of hosting a cooking demo and recipe tasting for Earthfest.

I cooked and served 3 different vegan dishes using seasonal organic produce to 30 guests, and shared my recipes.

I felt so much happiness; seeing those plates come back wiped clean, and observing guests passionately annotating their recipe booklets as I talked through the recipes and how they can be adapted.

Earthfest is run by Friends of Emersons Green Park with support from Emersons Green Town Council.
There is a diverse and brilliant programme of FREE events that continue until 21st June - photography walks, art classes, guided wildlife walks, sensory walks, and a picnic in the park with music and fun for all the family.

(The cooking demo was £5, to cover cost of ingredients)

As a family we have enjoyed Earthfest (formerly Three Greens Festival) for many years, and it was a privilege to volunteer my time and be part of the fantastic programme of events this year.

I highly recommend getting involved in Earthfest, and thank Friends of Emersons Green Park for all the incredible work they do in our community to promote conservation and biodiversity.

. tamarind & maple glazed beetroot . whole oats . toasted coconut sambol . coriander oil . Bold, bright and flavourful! ...
27/05/2025

. tamarind & maple glazed beetroot . whole oats . toasted coconut sambol . coriander oil .

Bold, bright and flavourful! The perfect dish when you need something satisfying and nourishing.

One of my favourite things to serve at the moment is an alternative to a risotto made using whole naked oats.
They have a creamy and nutty flavour, and a slightly chewy and satisfying texture akin to pearl barley.

The velvety sauce enveloping those oats is made using puréed beetroot, coconut milk, garlic, ginger, smoked chillies, caremelised shallots and red miso.

Roasted beetroot is finished in a glaze made from vegan butter, tamarind, tamari soy sauce & maple syrup.
Glazing beetroot with something buttery/salty/sweet/zingy is one of my favourite ways to serve this beautiful earthy veg - and it concerts those who say they don't like beetroot into absolute beetroot lovers.

The sambol adds a delicious zing with the lime zest and juice. Toasting the coconut adds a warm and toasty dimension, and an incredible aroma.

🌱 organic & GF naked oat groats were grown by in Scotland
🌱 organic UK grown veg from
🌱 coconut milk from
🌱 organic coconut from
🌱 organic miso from
🌱 organic vegan butter from












Last night's pop-up at the Manor Hall, Coalpit Heath.It was a delight to meet and serve so many new people, and are so p...
25/05/2025

Last night's pop-up at the Manor Hall, Coalpit Heath.

It was a delight to meet and serve so many new people, and are so pleased you enjoyed your dining experience with us.

I also want to thank our wonderful 'regulars' for snapping up re-sale tickets last-minute so that we had a full house!We had 11 guests that had booked that could no longer come, and I am so pleased there were people so keen to take their places.
Occasionally we have guests who have booked that can't make it, and the seats are usually filled without issue by guests on our waiting lists. However this time there were so many available seats at short notice, and I was genuinely worried we wouldn't fill them.
I really don't like people being out of pocket, so you might have noticed a bit of a promotion campaign the past few days!

On to the menu:
I really wanted to showcase the beautiful seasonal organic produce that was available this week, and I think the menu did just that. The flavour profiles in each dish had a subtle nod to Eastern cuisine - ginger, garlic, lemon, lime, chilli, tamari, tamarind, miso, sesame, star anise, coriander & holy basil - perfectly complementing the fresh early summer veg.
cucumber & wakame . white bean purée . sesame seed tart .
charred bok choy . whipped tahini . miso, chilli & shallot butter . toasted sesame .
tamarind glazed beetroot . whole oat risotto . toasted coconut sambol . coriander oil .
roasted asparagus . sticky gochujang tempeh . lemon & smoked garlic mayo . lemon zest dust .
lemon & almond sponge . star anise crème pât . thai basil sugar .

My sincerest apologies for not realising the fluorescent lights were on for half of the room until the 4th course was served... I was looking out from the pass wondering why the ambience was different.
(This is also why there are only 5 food pics - the beetroot dish photographed terribly. So this month you get a bonus pic of me infront of the tables. You are so welcome.)

veganrestaurant










. cucumber . wakame . white bean purée . sesame seed tart .Cucumber is dressed in toasted sesame oil, lime, tamari, mapl...
24/05/2025

. cucumber . wakame . white bean purée . sesame seed tart .

Cucumber is dressed in toasted sesame oil, lime, tamari, maple syrup, garlic & chilli.

A delightful few mouthfuls with all the textures and flavours!

To be served as course 1 of 5 at the pop-up this evening.












UPDATE - FULLY BOOKEDAn immersive dining experience that celebrates the journey of organic produce, from SEED to FORK, i...
19/05/2025

UPDATE - FULLY BOOKED

An immersive dining experience that celebrates the journey of organic produce, from SEED to FORK, in collaboration with and

Sunday 20th July from 13.30-16.00
£45pp - BYO

We all know that we need seeds to grow food, but often we don't consider where they come from and what happens when they're not available anymore.

🍴 You'll eat a delicious three course meal prepared by Greenhouse - Plant Based Dining, made using organic produce grown by Tamar Organics and Grow Wilder.
🏕️ You'll dine under the canopy, surrounded in nature.
🌱 You'll learn from experts on seed saving and organic farming.
🦋 We'll explore the growing spaces and wildlife habitats at the Grow Wilder site.
🎁 You'll go home with a gift bag filled with seeds and recipe cards, so you can grow your own veg and recreate some of the food for your friends and family.

Booking link in bio, and at:
https://hdfst.uk/e130890














Some pics from the pass at the wedding we catered yesterday!Such a beautiful day, with happy and sunny vibes.Cheers to t...
18/05/2025

Some pics from the pass at the wedding we catered yesterday!

Such a beautiful day, with happy and sunny vibes.
Cheers to the happy couple 🍾🥂

It was such an honour to be asked to cater a fully vegan menu to 49 guests, and to have the food enjoyed by vegan and non-vegan guests alike.

I loved every step of creating a bespoke menus using the Bride and Grooms favourite vegetables and flavours. It's such a joy to work for clients who enjoy and appreciate food so much! 💚

What we served:

Canapés
shiitake, tamarind & miso mousse . toasted sesame . rice cracker .
carrot lox . lemon 'mascarpone' . dill . seed cracker .
sun-dried tomato . white bean purée . oregano crostini .

Starters
charred courgette . green pea panisse . smoked garlic, parsley & mint aioli . lemon zest dust .
roasted cauliflower . whipped tahini with paprika & smoked garlic . toasted almonds . rosemary oil . lemon zest dust .

Mains
aubergine, courgette, red pepper & harissa lasagne . smoked tofu 'mascarpone' . h**p seed parmësham . basil oil .
charred leek & whole oat risotto . sticky paprika tempeh . h**p seed parmësham . thyme oil .













UPDATE - FULLY BOOKEDI'm so excited to announce this very special one-off event!An immersive experience that celebrates ...
15/05/2025

UPDATE - FULLY BOOKED

I'm so excited to announce this very special one-off event!

An immersive experience that celebrates the journey of the produce, from SEED to FORK

In collaboration with .plant.based.dining , and

🍴You'll eat a delicious three vegan course meal, surrounded by nature, made using organic produce grown by Tamar and Grow Wilder.
🌱You'll learn from experts on seed saving and organic farming, as well as explore the growing spaces and wildlife site.
💚You'll go home with a gift bag filled with seeds and recipe cards, so you can grow your own veg and cook your own meal.

Reservations open Monday 19th May
(Booking link will be added to linktree shortly before this time)














Thanks to Hannah from for writing this article. It's been so lovely having my passion for food sustainability, health a...
06/05/2025

Thanks to Hannah from for writing this article. It's been so lovely having my passion for food sustainability, health and plant-based-eating reflected her writing.

It's been surreal; reading about my own business in print.
It's also been emotional; reflecting on the journey that's taken me here.
.. Not just with Greenhouse, but with veganism too...

It's not something I have talked openly much about. Partly because of shame, in disappointing fellow vegans. And partly because of fear, that I may appear to cast judgement on those who are not vegan.

But this article is an opportunity to open up and talk honestly on the subject.

My journey into veganism was slow, but I got there eventually.

I have been 'eating for the environment' since I began cooking for myself as a young adult, which has been over 20 years. I considered that my diet, in which I ate primarily organic and locally grown produce, went and-in-hand with my life and belief system. I occasionally did eat meat and dairy, and was satisfied that this was okay. Because if it was organic, reared according to permaculture, those animals would have had a 'good life', and the farming practices would have contributed positively to the environment... Right?!

Life in my teens, 20's and early 30's was all about protecting our environment here on planet earth. I studied Geocience, then on to work in sustainability and environmental management, became a Chartered Environmentalist (CEnv), and then worked for the Environment Agency.
My moral compass was set, unwaveringly, to 'a little bit of meat is fine'. No other thoughts, facts or opinions that might push the needle entered my gravitational field. Well, almost none...

Story continued in comments.












Just look at this gorgeous bounty of seasonal organic produce! Veg is SO beautiful 💚It's going to be transformed into a ...
22/04/2025

Just look at this gorgeous bounty of seasonal organic produce! Veg is SO beautiful 💚

It's going to be transformed into a delicious 6 course menu for the pop-up this Friday at Wild Goose Space.

🌱Asparagus, leeks, cauli & PSB all grown in the UK
🌱 Oranges, lemons & garlic from Spain
All from via

🌱Garden grown rhubarb from the wonderful












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Bristol
Bristol
BS16

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