The Merrion Hotel in Dublin, Ireland recently launched a vegan afternoon tea service. Created by Merrion’s executive chef, Ed Cooney, in collaboration with local vegan cookbook author Holly White, the service introduces innovative plant-based recipes to the hotel’s regular tea service. The vegan menu features a selection of finger sandwiches such as beet hummus with carrot and basil cress, grilled asparagus and lemon zest on multigrain bread, tomato and vegan mozzarella with pesto, and beet bridge roll with “egg mayonnaise” made with a combination of organic tofu, coconut yogurt, turmeric, and herbs. The menu will also offer a wide selection of vegan desserts, including plain and fruit scones served with vegan clotted cream, raspberry jam and lemon curd; passion fruit and mango eton mess; and raspberry pistachio cheesecake. Featured cake flavors include carrot, lemon drizzle, blueberry orange, pecan and banana, and walnut. In January, White also helped The Merrion Hotel create a seasonal vegan menu in the hotel’s Garden Room Restaurant.