Overview
Employees
11-50 employees
The Butcher’s Son is an exciting new casual dining eatery offering 100% plant-based comfort food for conscious eaters and gastronomes alike. This isn’t your stereotypical vegan fare – our goal is to serve up wholesome dishes that are tasty enough to have even the most devout meat-eaters coming back for more. The kitchen is lead by head chef Angus McLean, who trained at Leiths in London and previously worked with Peter Gordon and Yotam Ottolenghi who has curated a menu with a combination of familiar and new dishes, and successfully taken on traditionally meat heavy dishes such a ‘chicken’ burger, nachos and a big breakfast – made entirely free from animal products. Served alongside the comfort food offering is fresh seasonal salad and smoothie bowls, brioche baked fresh daily, indulgent tarts and slices, house made cold pressed juices, Atomic’s fair trade organic coffee blend paired perfectly with coconut and almond nut mylks, Karma sodas, and Organic Mechanic Kombucha. And for those wanting to kick their meal up a notch, the restaurant is licenced with a bespoke selection of vegan craft beers and wines, as well as classic favourite cocktails including espresso martinis, margaritas and bloody good bloody Marys. The Butcher’s Son has a walk-in-policy and seats up to 100 people between two dining rooms with one, “The Green Room”, being available to hire for private groups and functions upon request.
