NEW VIDEO: "This menu is a reflection of what I really enjoyed cooking"

The Staff Canteen

Located in the heart of Mayfair, just a stone's throw from London’s bustling Regent Street, culinary virtuoso Rishim Sachdeva is on a mission to redefine plant-based gastronomy with his restaurant Tendril A (mostly) Vegan Kitchen & Bar.

The journey to this culinary haven began in June 2022 when Rishim established a successful pop-up restaurant at The Crown Estate’s London.

Describing his restaurant in more detail, Rishim said: "We are primarily a mostly vegan place, 90% of the menu is vegan. I became vegetarian four, coming up to five years now, and I still eat cheese. That's why the name reflects the menu we have currently."

Bolstered by an enthusiastic reception from patrons and propelled by a triumphant crowdfunding campaign on Seedrs, Rishim embarked on the ambitious quest for a permanent abode to showcase the brilliance of Tendril.

"We are based in just on the edge of Mayfair and Soho. We have been here since last year. Earlier we were here as a pop up but we recently signed that permanent lease and now we are here permanently," explained Rishim.

After closing its doors temporarily in June for an extensive makeover, Tendril has emerged like a phoenix from the refurbishment, transforming into a haven for culinary exploration.

Rishim Sachdeva

Rishim Sachdeva is an experienced chef with a career that boasts positions at a number of top restaurants. Rishim embarked on his culinary journey with a passion cultivated in the vibrant kitchens of his family home in India.

After studying hospitality and tourism management in the UK, he honed his skills at prestigious establishments such as Marco Pierre White's The Oak Room and Heston Blumenthal's three-Michelin-starred The Fat Duck.

Describing his cooking style, Rishim explained: "I have trained in many multi-faceted kitchens before. So, my initial training was really hardcore French, then I went into super heavy on meat, heavy on grills, and then it was very molecular."

Rishim's culinary prowess continued to evolve during his tenure at The Dairy and Chiltern Firehouse in London, and later as the executive chef at Mumbai's Olive Bar and Kitchen.

In a pivotal moment in 2019, he embraced Veganuary, inspiring the birth of Tendril, a ground-breaking, almost entirely vegan restaurant concept that seamlessly fuses global influences.

"We are super produce driven, so this menu is a reflection of what I really enjoyed cooking. You will find little traces of things, like the depths of the sauces are very French, but again the dressings are super seasonal, and really fresh so there's a good balance."

Mushroom Toast
by Rishim Sachdeva

From French techniques learned at the start of his career to the importance of seasonality observed in India, Rishim's diverse experiences converge in Tendril, promising a unique and exciting culinary journey for patrons.

Tendril A (mostly) Vegan Kitchen & Bar

Rebranded as 'Tendril A (mostly) Vegan Kitchen & Bar,' the restaurant promises a symphony of flavours that celebrate the vibrant world of plant-first dining.

Tendril has been celebrated by both the public and notable vegans in the entertainment industry, including Maisie Williams, Lily Collins, and Romesh Ranganathan, and has earned accolades for its innovative approach to (mostly) vegan cuisine.

Marina O'Loughlin, the esteemed ex-Sunday Times restaurant critic, praised the culinary magic at Tendril, singling out the "gobsmacking" sticky purple potatoes in a post on her Instagram.

The revamped restaurant, crafted in collaboration with Haigh & Company and Dapple Studio, boasts a 42-cover layout, featuring 34 dining seats and an additional 8 at the bar.

A 30-cover semi-private dining room adds a touch of exclusivity, perfect for intimate gatherings. The design philosophy revolves around 'joyous discovery,' blending terracotta and teal tones with natural timber and stone, enriched by accents of copper and brass.

Retaining some of the original Georgian features, the result is a relaxed yet premium dining space.

Seasonal Winter Produce

Obsessed with seasons, Rishim is constantly on the look out for the best seasonal produce that he can incorporate into his wide range of recipes.

“What I get super excited about is the seasons. Every season will gift you one or maybe multiple ingredients that you definitely fall in love with. Stepping into Winter, Jerusalem Artichoke is something which is always super exciting,” he revealed.

Explaining its versatility in more detail, Rishim said: "It’s such a versatile ingredient and if you were to put the right thought process and techniques behind it, it can replace the most expensive piece of fish you will ever find."

Smoked Beetroot Skewer
by Rishim Sachdeva

Spoilt by the vast array of super produce available in the UK, Rishim discussed that he likes to keep things simple, letting the flavours do the heavy lifting.

"One cooking technique which I think needs a bit more love and a bit more care is keeping things simple. Let the ingredients and the flavour do the talking, there’s so much depth and flavour you need to let the ingredients shine," he explained.

Rishim added: "Every technique should be driven not on or based on the skill of the chef, but what that ingredient particularly demands." 

Vegan Fine Dining

Diner’s visiting Tendril can expect a varied collection of dishes plucked from Rishim's imaginative creations.

Dishes like 'Smoked peas, pickled wild garlic, mint tabbouleh & rye crumbs,' and the delectable 'Chocolate ganache, sesame butter & pistachio crumb' are poised to grace the menu, alongside enduring Tendril classics like the iconic 'ChinaTown' purple soy potatoes and Rishim's renowned vegan tiramisu.

With an outstanding range of dishes, Rishim hopes he can offer a platform for chefs to continue developing their careers without having to compromise their values.

Explaining his own story, Rishim said: "When I stopped cooking meat, it felt like if I was to go to cook in a vegan vegetarian restaurant, that would feel like a step down from what I've done in the past."

He added: “The idea to start Tendril was we wanted to build a platform and we wanted to build a place where somebody is not willing to cook with a particular ingredient or particular set of ingredients, which happens to be meat and fish at this moment, they don't have to compromise on their career.”

Tendril A (mostly) Vegan Kitchen & Bar stands poised to captivate the discerning palates of Londoners and global gastronomes alike, offering a sanctuary where plant-first dining is not just a choice but a delectable journey of joyous disco. 

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The Staff Canteen

The Staff Canteen

Editor 28th December 2023

NEW VIDEO: "This menu is a reflection of what I really enjoyed cooking"