A new restaurant opening at Edinburgh's St James Quarter will be completely free from all single use plastics and have a totally plant-based menu.
Located at St James Quarter's new Bonnie & Wild’s Scottish Marketplace, Erpingham House is a restaurant, bar and cafe that is built on 'health, sustainability and delicious food' as much as a good time.
Founded in 2018 by vegan entrepreneur Loui Blake and footballers Declan Rudd and Russell Martin, the trio who saw a lack of plant-based options in Norwich and created the environmentally-friendly eatery as a result.
Centred on a mantra of ‘eat plants and be kind’, Erpingham House is a restaurant which is 'proud to be free from single use plastics' and they even offset all their carbon emissions by planting trees.
Expect a 100% plant based menu focusing on modern vegan cuisine that appeals to all diets and lifestyles, spearheaded by Head Chef Emma Rae who was born and raised in Aberdeenshire.
Menus at Erpingham House venues in Norwich and Brighton feature huge plant-based Sunday roasts (for just £12.50), hoison jackfruit pancakes and 'fish' and chips.
Billed as the capital's first food hall, the Bonnie & Wild marketplace will be able to accommodate 700 diners when it opens with a wide range of food and drink to choose from.
