Vegan restaurant to replace burger bar in London

Read Time:   |  20th September 2018

Next month, a new vegan restaurant, Kalifornia Kitchen, will open on the site of a former beef burger bar in London.

Kalifornia Kitchen

Loui Blake, an up-and-coming vegan entrepreneur who recently opened UK’s largest vegan restaurant in Norwich, is the founder of the new plant-based eatery, Kalifornia Kitchen.

For the new London eatery, he teamed up with luxury property investors Henry Meek and Hussein Aziz. Together, they chose to open the vegan restaurant on the Percy Street site, replacing a French beef burger bar named Big Fernand.

Speaking to Plant Based News about the new vegan restaurant, a spokesperson said: ‘Kalifornia Kitchen won’t be just another vegan burger bar offering up endless fried foods’. He explained that the menu will also feature ‘superfood wraps, bowls and burritos’.

As for the décor, the spokesperson mentioned that the interior design has been ‘directed by highly-acclaimed interior designers Berry’s & Grey’. He said: ‘you can expect on-trend chic. Think luxury gold etched tables and pink Astroturf.’

Blake himself added: ‘I became inspired when visiting Los Angeles and seeing firsthand how vibrant and energising not only the food but the experience was.’

He aims to make the setting, the style and the service at Kalifornia Kitchen equal to that of L.A.’s best burger joints.

‘The settings are inspiring,’ he told Plant Based News, ‘and the food is creative in a way that goes entirely against the stereotypes that consider vegan foods as restrictive. We wanted to capture the best bits with our own spin to give Londoners a taste of this on their doorstop!’

Kalifornia Kitchen will open its doors next month on Percy Street.

Image credit: Kalifornia Kitchen/Instagram 

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.

Meet the team

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

OK, got it