A vegan, plastic-free restaurant has become a raging success in Bournemouth, UK – storming to the top of the town’s TripAdvisor ratings within a year of launching.

Twelve Eatery serves an exclusively plant-based and organic menu with a range of breakfasts, beer battered tofu and chips, burgers, juices and cocktails.

The restaurant has made history in Bournemouth as it’s the first vegan restaurant to hit top spot.

One of the most popular dishes on the menu is a full English breakfast of scrambled tofu, mushrooms, spinach, tomato, hash browns, beans and sourdough toast.

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A post shared by TWELVE EATERY (@twelveeatery) on Apr 21, 2019 at 2:58am PDT

The tofu and chips is served with a dash of pea puree and tartar sauce, while the venue also serves a pulled jackfruit and black bean burrito.

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A post shared by TWELVE EATERY (@twelveeatery) on May 30, 2019 at 6:26am PDT

The bar includes organic, vegan beers and wines as well as cocktails made with fresh cold-pressed juice and fair-trade blue agave.

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A post shared by TWELVE EATERY (@twelveeatery) on Jun 7, 2019 at 9:28am PDT

Co-founders Dalton Mello and Greg Rush created the concept, which ensures the entire business is single-use plastic-free with an aim to become zero waste soon.

Twelve Eatery is setting up an allotment to grow their own food, while the interior includes eco-friendly paint, luxury vegan leather seating and compostable serviettes.

Mello and Rush turned vegan four years ago and aim to transform the business into a chain of restaurants.

Mello told the Bournemouth Echo: “We are passionately committed to offering British produce, no frozen food or microwaves; just fresh organic food sourced as locally as possible. Every dish is created to include the average daily recommended amount of B12 – hence ‘Twelve’– as this is the vitamin that vegans are most likely to be deficient in.”

What do you think of Twelve Kitchen? Share your thoughts in the comments below!

About The Author

Oli Gross

Oli’s career and personal ethical values both help shape his reporting of the diverse world of veganism. His background is in local newspaper and magazine journalism, and his work has included reporting court cases, celebrity interviews, business analysis, food and drink features and government legislation.

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