Chicken shop in London replaced by vegan burger restaurant

Read Time:   |  31st July 2018

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


A vegan burger restaurant named BUFFALO has taken over the location of a halal fried chicken shop in Brick Lane, London.

vegan burger restaurant replaces chicken shop

With ever-increasing demands from consumers for vegan food, it’s no surprise to hear that vegan eateries are well and truly taking over the capital. In fact, what was once a fried chicken shop in Brick Lane has been taken over by a vegan burger restaurant.

BUFFALO, a great venue for casual dining with a buzzing atmosphere, prides itself on its plant-based burgers. The Classic Burger, a favourite, contains a patty made from walnuts, beetroot, red kidney beans and tempeh. It is topped with the signature buffalo sauce.

Created by Head Chef Ludmilla Girardi (who has worked with Gordon Ramsey and Yotam Ottolenghi in the past), other vegan dishes at BUFFALO include Pasta Carbonara and Brick Lane Korma. These options use vegan cheeses and plant-based ingredients like jackfruit to keep the food tasting great without the use of animal by-products.

As well as this, the desserts sound nothing short of delicious! Cookies, dairy-free ice cream and homemade Mousse au Chocolat are among the choices on offer.

The switch from chicken shop to vegan diner certainly reflects the current movement away from meat-based dining. Recent research by found that more than three and a half million Brits now identify as vegan, with figures continuing to climb. BUFFALO will be right at home in London, among the increasing list of venues offering plant-based meals to meet this new demand.

BUFFALO is now open at 63 Brick Lane, London.

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