Situated in the London Borough of Hackney, Cub is focused not only on vegetarian food, but on sustainable dining. The venue incorporates delicious ingredients which are often overlooked by other restaurants, in its continued bid to reduce food waste.

With this goal in mind, diners can look forward to a variety of yummy yet quirky dishes, including vegan fare alongside vegetarian dishes. The restaurant also includes a delicious range of cocktails and alcoholic beverages, as the perfect accompaniment to your meal.

Dining here is a luxurious affair, and sure to be enjoyed by anyone with a love of veggie-friendly, upmarket cuisine.

With a menu which is 100% vegetarian, Vanilla Black offers fine dining which is at once unique and traditional. The food on offer has been designed to help ensure that even dedicated meat eaters will find something to enjoy, so this is a wonderful venue for diners who aren’t quite converted to vegetarian eating to try.

In addition, there are vegan and wheat-free options available on the Vanilla Black menu, helping to make the restaurant even more accessible to a wider audience. If you really feel like trying some of the city’s finest veggie dining, this is a great way to grab a bite to eat before continuing your evening at the Aviary London.

In the London Borough of Lewisham, The Waiting Room is a Deptford vegetarian favourite. There’s also plenty of delicious vegan dishes to choose from, with meat substitutes galore and a vast selection of puddings and sweet treats.

Expect everything from pancakes to flapjacks, as well as savoury meals like warming soups and vegetarian sausage rolls.

While this chain of vegetarian restaurants has four locations, the Hammersmith venue is its original space, located in the London Borough of Hammersmith and Fulham. The Gate has been open for almost thirty years, serving a wide range of delicious veggie dishes from around the world. With so many different venues to choose from and so much international cuisine on the menu, The Gate is sure to make the perfect spot for dinners later in the day after a Montcalm hotel afternoon tea.

Located in the affluent surroundings of Notting Hill, Farmacy is based in the equally affluent Borough of Kensington and Chelsea. 

For vegetarians with a sweet tooth, there’s a range of plant based desserts on offer including healthy vegan sundaes and probiotic jars. If you’re looking for an upscale take on vegetarian fare while staying at The Montcalm, this is a great place to start your search.

Based in the London Borough of Lambeth, The Dairy has a relaxed atmosphere but a reputation for high-quality food. The menu is not entirely vegetarian, but there’s a lot of choice here – using the finest ingredients in creative new ways. 

For seasonal dishes including vegetarian tagliatelle, wild garlic and truffles, The Dairy is a great place to indulge your love of fine dining.

The venue is particularly great for snacking, but there’s also lots of options for eating a full meal while you stay in London.

Its one of the oldest and most well-established vegetarian restaurants the city has to offer, with a history which dates back over fifty years. 

Autumn Chopped Chicken Salad

A bowl of autumn chopped chicken salad with two wooden spoons in the bowl
This Autumn Chopped Chicken Salad is loaded with crisp pears, tangy craisins, pecans, feta and juicy chicken! It’s the perfect Fall Salad and this simple balsamic vinaigrette will win you over.

Ingredients
Autumn Chopped Chicken Salad Ingredients:
1 lb chicken breasts (2 large), trimmed and halved lengthwise
1/2 tsp Garlic salt , (or to taste)
1/8 tsp black pepper, freshly ground
1 Tbsp olive oil
1 head romaine lettuce, (8 cups chopped) rinsed and dried
2 pears, cored and sliced
1 cup dried cranberries
1 cup pecans, lightly toasted on a dry skillet
1/2 cup feta cheese (4 oz), crumbled
Balsamic Vinaigrette Ingredients:
3 Tbsp balsamic vinegar
1 Tbsp Dijon mustard
1 garlic clove, pressed or finely minced
1/2 cup extra virgin olive oil, (regular olive oil also works)
1/4 tsp salt
1/8 tsp black pepper

Instructions

Cut chicken breasts in half lengthwise so you have 4 thin cutlets. Season chicken cutlets on both sides with garlic salt and black pepper. Place a large skillet over medium heat with 1 Tbsp olive oil. Add chicken cutlets and sautee 3-4 minutes per side or until fully cooked through. Transfer to a cutting board and let chicken rest while preparing the salad then slice the chicken into strips.
Meanwhile, in a medium dry skillet, toast pecans over medium heat for 5 minutes, tossing frequently or until pecans are fragrant and lightly golden. Remove from heat and cool to room temperature.
In a large mixing bowl, combine chopped romaine, sliced pears, dried cranberries, toasted pecans, crumbled feta and cooked sliced chicken.
Combine dressing ingredients in a small mason jar. Cover with lid and shake vigorously to combine. If any separation occurs, shake again just before using. Drizzle balsamic vinaigrette over the salad, adding it to taste then toss to combine.