About Us
Tendril was born in 2019 after chef and founder, Rishim Sachdeva set himself the Veganuary challenge. It was a resounding success, and the self-titled ‘hardcore meat eater’ has never looked back.
He still finds himself drawn to a little real cheese from time-to-time. Hence the ‘mostly’ moniker, for others who are on the same journey.
Several supper clubs, residencies and pop-ups followed. And now we’re settling into our permanent home, just off Oxford Circus.
We look forward to serving you.
Ethos
We’re on a mission to showcase what’s possible in plant-first food. This means no fake meat or processed ‘plant based’ ingredients. We’re not judging, it’s just not what we believe in.
What we do value are incredible plants, grown by real people, and sourced as close to the restaurant as possible.
Once in the kitchen, we give them the platform they deserve, using the right level of technique to elevate even the most humble of ingredients.
Root-to-Shoot Dining
Like nose-to-tail for our omnivorous friends, we use every possible part of the produce we work with.
For example, we use left-over cauliflower stalks for our kimchi, surplus trimmings for long ferments, pickling juice for cocktails behind the bar, and beetroot tops in our salads.
Coupled with a commitment to preparing everything in house, we get as close to zero waste as we possibly can.
Meet Rishim
Rishim draws inspiration from his time in some of the best restaurant kitchens in the UK, and his travels around the world.
Refusing to be pigeon-holed, he’s inspired equally by the technique-driven approach honed at The Fat Duck, and the simplicity and restraint of Robin Gill, picked up during his time at the Diary in Clapham.
Today, his food is un-fussy but precise, and really heroes the excellent produce he loves to work with.
