Services

Development of plant-based savoury and sweet dishes, desserts and menu sections that fit the character and existing offer of the venue.

A collaboration can focus on a single dish, a dessert or a complete menu. Seasonality, ingredient availability, kitchen equipment and the team’s daily workflow all inform the development.

The process incorporates fuller use of ingredients, a low-waste approach and, where appropriate, fermentation and other preservation techniques. The aim is to create an offer that represents the restaurant through flavour and presentation, is sustainable and economically viable, and can be reproduced consistently in everyday service.

Development of individual savoury and sweet dishes, desserts and components: vegetable dishes, sauces, fermented preparations, breads, pastries and desserts.

Where appropriate, development also explores ways to make fuller use of each ingredient and its different parts: turning by-products and trimmings into new components, using fermentation and preservation, and developing house-made elements that can reduce waste and expand the kitchen’s repertoire.

Recipes include defined ingredient quantities, preparation steps and the technical notes required for consistent results. Development is tailored to the kitchen’s capabilities, workflows and intended use.

Practical work with your kitchen team so they can apply the developed recipes and techniques independently.

Training covers the process from preparation to plating, including workflow, critical technical steps and checks on texture, flavour and presentation.

If requested, we review how the introduced dishes and workflows are performing at an agreed time after the collaboration — for example, a few months later.

The review considers consistency of preparation, flavours, textures and plating, alongside the kitchen team’s experience and guest feedback.

Where needed, we refine the recipes, techniques or workflows based on these findings.

A personalised plant-based dinner for small family occasions and gatherings with friends.

We plan the menu together around the occasion, your tastes and seasonal ingredients. We also discuss the setting and your kitchen’s equipment.

The dinner brings BOTANIQUE’s approach to ingredients, flavours and textures to your own table.

Practical learning in your own kitchen, tailored to your interests and experience.

We can work on a particular dish, a technique or several connected recipes. Topics might include cooking vegetables, sauces, bread, plant-based desserts or fermentation.

We prepare the food together and explore what happens to the ingredients: how their textures change, how flavours develop and where you can influence the outcome.