Acclaimed chef Neil Rankin opens a zero-waste vegan burger restaurant

Read Time:   |  5th November 2019

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

A new zero-waste vegan burger restaurant has opened its doors in London with acclaimed chef Neil Rankin at its helm. 

neil rankin vegan burger restaurant

Chef Neil Rankin has opened a sustainable plant-based restaurant, Simplicity Burger, at 202 Brick Lane in London.

Well-known for his other non-vegan eateries such as Smokehouse, temper and Pitt Cue in which meat played a pivotal role, Neil is keen to “demonstrate that in 2019, plant-based burgers can showcase the same skill and attention to detail as those containing meat, while being easier on the pocket and, of course, the environment.”

The diner-style restaurant will make everything on-site using fresh, carefully sourced ingredients, with prices range from £7 for the ‘simplicity’ burger to £12 for the aptly named ‘Big Double.’

According to the eatery, Neil has spent over eight months developing his own “unique take on the plant-based burger” using techniques such as dehydration and fermentation to create its patties.

Zero waste

Simplicity Burger is not just focusing on delivering a delicious menu, it also aims to be as sustainable as possible with a focus on being a zero-waste eatery.

The restaurant’s vegetables will be ‘seconds’ provided by Natoora and no single-use plastic will be served, with compostable plates being offered to customers dining in the restaurant.

They have also re-used the venue’s previous décor rather than ripping it out and starting again to create a stripped-back, friendly diner-style experience.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it