Mildreds

The story

Mildreds London: Plant-Based Dining Since 1988

The Soho origins and a shifting philosophy

Mildreds has shaped London vegan cuisine since its doors opened on Greek Street in 1988. The founders set out to serve Soho nighthawks food that defied the bland expectations of early vegetarian dining. Creative director Sarah Wasserman now leads an in-house development team that tests bold new ingredients across every location. The kitchen completed its full transition to plant-based cooking in 2021, aligning the menu with a stricter environmental standard.

Seasonal plates and root-to-tip techniques

Chefs draw international inspiration to rotate dishes according to harvest cycles and supplier availability. A shared tasting format called the Taste of Mildreds offers pickled bits to start, Sri Lankan coconut curry for mains, and optional glass wines for a fixed price. Every vegetable enters the kitchen with a root-to-tip mindset, generating stocks and dashis alongside house-made shrubs. This disciplined approach keeps the vegan cooking both economical and deeply flavorful.

Community tables and sustainable hospitality

Dining rooms across the boroughs maintain a relaxed pace designed for lingering conversations and weekday gatherings. Patrons can book the Carafe and Company slot to receive a complimentary house wine carafe alongside the sharing menu. The consistent commitment to local sourcing and surplus food donations earned the group two green guide radishes for the 2026 cycle. Guests recognize the straightforward service and reliable standards that turned a single Soho room into a beloved neighborhood staple.