The Merrion Hotel in Dublin, Ireland recently launched a vegan menu in time for Veganuary—a month-long vegan challenge that has gained traction worldwide since its launch in 2014. The menu, which is available at the venue’s The Garden Room restaurant, features dishes such as Roasted Tomato, Squash, and Chilli Soup; Shepherdless Pie; Roasted Vegetable Buddha Bowl; and desserts such as Salted Caramel Tart served with dark chocolate sauce, and Mixed Berry and Apple Crumble topped with vanilla coconut cream. The menu was created by Vegan-ish author and lifestyle blogger Holly White in partnership with Merrion executive chef Ed Cooney and his team. “I am so pleased to bring some of my favorite recipes from Vegan-ish to the stunning surroundings of The Merrion Hotel and to be working alongside Head Chef Ed Cooney,” White said. “From fresh and tasty starters, to comforting main courses and luscious desserts, this truly is my dream menu. I hope people are pleasantly surprised by how delicious eating this way can be and their perception of vegan food is forever elevated.”
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