Bill’s Restaurant adds tasty new vegan options to its Spring menu

Read Time:   |  5th March 2020

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

Over half of the new options on Bill's Spring menu are either vegan or vegetarian as more customers opt to go meat-free.


High-street restaurant chain Bill’s, which has 76 locations across the UK, has launched its new seasonal food and drinks menu with plenty of vegan options to choose from.

Bill’s recently launched an affordable vegan menu for Veganuary 2020 after enjoying a 162% increase in sales of its vegan dishes from 2018 – 2019, and has added more vegan options to the menu to reflect the “strong popularity of vegan food in the dining market.”

Plant-based dishes have proved so popular at the chain restaurant in fact that half the new options on the menu are either vegan or vegetarian as more customers opt to go meat-free.

New vegan dish highlights include a tasty starter to kick off your meal in the form of an Avocado and Spinach Dip which is served with blue corn tortilla, vegan feta and chilli flakes.

There’s also the finger-licking Crispy Truffalos on offer which is a vegan take on buffalo “wings” with a vegan cheese dip and celery.

For the main event, tuck into the Beetroot Wellington – a butternut squash, beetroot and chestnut filled wellington with carrot purée, seasonal greens and a rich vegetable gravy.

If you’re looking for brunch options then Bill’s has a Raspberry and Blueberry Smoothie Bowl topped with coconut, cacao nibs and pistachios that’s the perfect way to start your day.

Leave room for dessert and you’ll want to try the vegan Salted Caramel and Chocolate Tart served with coconut ice cream!

The new Spring menu will see the addition of the Mindful Drinking section featuring CBD drinks, kombuchas and non-alcoholic cocktails created by Dan Whiteside, the Bar Development Manager.

Chill out and relax with a calming CBD Golden Latte featuring turmeric, agave, ginger root, cinnamon, black pepper and coconut milk, infused with 15mg of whole plant CBD oil which is available on the Spring menu.

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