Greenhouse - Plant Based Dining

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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.

If all goes to plan, we'll be holding an extra pop-up in September...We have been asked if we would like to feature as a...
19/08/2025

If all goes to plan, we'll be holding an extra pop-up in September...

We have been asked if we would like to feature as a 'Food Hero' on ITV's 'Prue Leith's Cotswold Kitchen'.

It'll be a bit different to our usual pop ups; as there will be some filming happening as you dine. Not too intrusive, but if you fancy being a bit more visible and say a few nice things about Greenhouse that would be marvellous!

We are really excited to showcase vegan food that is vibrant and varied, as well as promoting sustainable and ethical eating using seasonal organic produce.

We are just waiting for the green light from the production team, but if all goes well it'll be on Monday 15th September at the beautiful Manor Hall in Coalpit Heath.

I'm aware how short notice this event is. We really want to make sure we have a full house, and so we will be offering seats at a slightly reduced price (£30 for 4 courses).

I'm trying to guage how many people are interested. If you want to come, drop me a DM or comment on this post. I'll make sure you get the booking link 24hrs before it opens for public bookings 💚🌱.

Thank you!

Rachel & Jason












Thank you from the bottom of my heart for your kindness and generosity. Thank you also for continuing to support Greenho...
31/07/2025

Thank you from the bottom of my heart for your kindness and generosity.

Thank you also for continuing to support Greenhouse. All seats for all Manor Hall 'till 2026 sold out within hours, which is incredible.

NEW DATES! Pop-up restaurant @ The Manor Hall, Coalpit HeathSat 27th SepSat 18th OctSat 8th NovSat 6th Dec🍴 Five course ...
27/07/2025

NEW DATES!

Pop-up restaurant @ The Manor Hall, Coalpit Heath

Sat 27th Sep
Sat 18th Oct
Sat 8th Nov
Sat 6th Dec

🍴 Five course menu 🍴
🌱 Vegan . Organic . Seasonal 🌱
🍷 £42pp - BYO 🍷

@ The Manor Hall, Coalpit Heath

RESERVATIONS OPEN TONIGHT @ 6PM

(Booking links for each dage will be accessible via the Greenhouse Linktree page; link in bio)

Cannot wait to serve you,
Rachel & Jason












SEED to FORKI had an absolutely lovely day hosting this event with Jordan from and Laura and Rosa from today.This even...
20/07/2025

SEED to FORK

I had an absolutely lovely day hosting this event with Jordan from and Laura and Rosa from today.

This event was fuelled by the passion and energy of 4 wonderful women (yes, I'm including myself in there...) who wanted to spread awareness and share knowledge.

To start, guests had a tour of the beautiful site to look at the market garden and forest garden, and to learn more about the wonderful things happening at Grow Wilder.

Guests then took a seat under the canvas to enjoy a 3 course meal, made using ingredients grown by Tamar Organics and Grow Wilder.

In between courses, we had talks about seed saving (and how important it is!), seed swapping, sustainable and organic growing and much more.

We made special packs for everyone to take home, filled with seeds and recipe cards - so they can recreate the experience by growing their own veg and cook it!

After the meal, guests had the opportunity to join a practical workshop on how to save seeds.

A very big thank you to everyone to came, and for your lovely words and smiles. We are so pleased you enjoyed yourselves and hope you have gone away with some new knowledge and a lot of inspiration.

Rachel
Greenhouse - Plant Based Dining















FYI 💚
09/07/2025

FYI 💚

. charred courgette . fava bean & courgette dal . green pea chilla . tarka temper . coriander & mint chutney.🌱 We served...
08/07/2025

. charred courgette . fava bean & courgette dal . green pea chilla . tarka temper . coriander & mint chutney.

🌱 We served this dish as course 4 of 5 our pop-up at the Manor Hall last Saturday, where it was given a big thumbs up by our guests!

🌱 It will also be served as course 2 of 3 at the upcoming SEED to FORK event with and on Sunday 20th July.
(But a bigger portion than pictured; 3 courses mean larger plates!)

This is the kind of food I love to eat; packed full of flavour, nourishing and comforting. It's feel-good food. 💚

Courgettes are just coming into season, so they are featuring heavily on our menus right now.
🥒On Saturday the courgettes were from - grown organically in the UK
🥒Next Sunday, at SEED to FORK, the courgettes will be from Tamar Organics (Launceston) and Grow Wilder (Frenchay, Bristol).

The legumes used are grown organically in the UK by
- fava beans (in the dal) from Oxfordshire
- green pea flour (in the chilla pancake) from Gloucestershire












kholrabi ravioli . smoked ricotta . herb butterThis beautiful, summery dish took everyone by surprise when I served it a...
08/07/2025

kholrabi ravioli . smoked ricotta . herb butter

This beautiful, summery dish took everyone by surprise when I served it at the last pop-up.

Imagine the contrast of the crisp, cool and refreshing kholrabi, with the creamy and flavoursome ricotta, and the oily and aromatic butter - it's top-notch delicious.

The kholrabi is sliced thinly on a mandolin and then given a very quick and light brine in water with a little salt and lemon juice - just enough to draw out a little moisture to enable the kholrabi to be flexible, but still lovely and crunchy.

It's filled with a flavoursome soy milk 'ricotta', which is flavoured with extra virgin olive oil, nutritional yeast, Dijon mustard, lemon zest, mint, coriander and basil.

The butter is made using the same herbs (mint, coriander and basil), and my favourite organic and junk-free butter; Naturli.

It'll most definitely be back in the menu again the future. Maybe even with other veg when kholrabi is out of season, like beetroot or celeriac!












Last night's pop-up at the Manor HallA VERY summery menu!kholrabi ravioli . smoked ricotta . herb butterheritage IOW tom...
06/07/2025

Last night's pop-up at the Manor Hall

A VERY summery menu!

kholrabi ravioli . smoked ricotta . herb butter

heritage IOW tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust

french beans . whipped smoked . sun dried tomatoes . h**p seed parmësham

charred courgette . courgette and fava bean dal . tarka temper . green pea chilla . mint & coriander chutney

green pea crème caramel . loganberry syrup . fig leaf infused EVOO . salted hazelnut praline.












. courgette & dark chocolate brownie . tofu mascarpone . loganberry syrup . A delicious dessert that we will be serving ...
29/06/2025

. courgette & dark chocolate brownie . tofu mascarpone . loganberry syrup .

A delicious dessert that we will be serving at our upcoming event:

🌱 Sunday 20th July (SEED to FORK) @ Grow Wilder

Using produce grown organically by and myself.

(Dark chocolate, cocoa, sugar, butter and tofu also all organic and gorgeous... But let's pretend this dessert is made entirely of fruit and vegetables, please!)












. roasted heritage tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust . A delicious dish using sea...
28/06/2025

. roasted heritage tomatoes . courgette cornbread . basil & smoked garlic mayo . lemon dust .

A delicious dish using seasonal organic veg that we will be serving at 2 upcoming events:

🌱 Saturday 5th July @ Manor Hall, Coalpit Heath
( Using produce from via )

🌱 Sunday 20th July (SEED to FORK) @ Grow Wilder
( Using produce grown by and )

The mayo is made from organic pea flour grown in Gloucestershire by
It would work with any legume flour, but I love the fresh pea flavour with this dish.

It's really simple to make;
1) Whisk together the pea flour and simmer on a medium heat. Cook for 5-10 mins, whisking continually. The mixture will thicken like a wet polenta. It's done when the 'bitter' taste of the beans has cooked out.
2) Pour into a dish, leave to cool, and pop in the fridge to set (overnight).
3) Break the set mixture into a blender, and add salt, lemon juice, smoked garlic and any soft herbs you fancy. Blitz in the blender until combined.
4) Continue to blend, whilst slowly adding a steady stream of oil. The mixture will turn into a shiny, smooth and velvety mayo.
5) Scoop into a container and put into the fridge to set/thicken.












. green pea panna cotta . loganberry syrup . fig leaf EVOO . salted hazelnut praline . The most seasonal and locally-sou...
23/06/2025

. green pea panna cotta . loganberry syrup . fig leaf EVOO . salted hazelnut praline .

The most seasonal and locally-sourced dish I have ever created.

I suspected this was also the most delicious dessert I have ever created. I can confirm this was true after serving it at the last pop-up, and receiving many compliments!

Creamy, sweet, sharp, fresh, aromatic, peppery, crunchy and a little bit salty.

The loganberries, fig leaves and borage was grown organically in my own back garden. You can't get fresher or more locally grown than that. 🌱

The panna cotta has the perfect texture, wobble and creaminess. It's made green pea flour grown in Gloucestershire by , Cambridgeshire grown organic oat milk from and butter block.
It's got a really distinctive (and yet subtle!) grassy pea flavour, which comments the sweetness and sharpness of the other components.

Also using organic hazelnuts, EVOO and sugar.

A delicious vegan dish with every single ingredients grown in harmony with nature 💚

I'm DEFINITELY going to be serving it again at the next pop-up, on Saturday 5th July at The Manor Hall, Coalpit Heath.















. 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.












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Bristol

BS16

Telephone

+447910417128

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