If the thought of tucking into a vegan quiche (made with cashew 'cheese'), followed by a decadent banoffee pie gets you salivating, then you need to know about The Retreat Kitchen.
There's a wonderful story about Maggie and Claire, the two lovely ladies who own this vegan kitchen. They met on BBC's show The Retreat, which followed their journey and transformation as they embarked on an intense and life-changing 28-day retreat in Thailand. After thriving on their new way of living (which included a raw, plant-based diet) the two formed a friendship, and decided to say goodbye to their police and media careers, and open The Retreat Kitchen.
A mind-blowing vegan quiche, made with their own secret cashew cream. Trust us: words don't do it justice. When they nearly took it off the menu, locals begged them to keep it on – and we now know why. It came with three different plant-based salads (which change daily), and we also had an avocado, pepper and beetroot wrap, which was equally delicious.
The ultimate highlight had to be the banoffee pie. The silky, thick topping from coconut cream was heavenly – and we're wishing we were back there while writing this. They also have a great selection of homemade snacks and treats, from vegan sausage rolls to orange and polenta cupcakes.
On a 30 degree day in London, our fresh watermelon juice couldn't have been more welcomed – and it was delicious too. We then had more fresh juices (at a very reasonable £4 each). We sipped on one Green Lean (with kale, spinach, romaine, celery, cucumber, ginger and lemon, and one Clean Beet (beetroot, apple, lemon and ginger). Coffee start at £2, so it's incredibly reasonable in price.
The beautiful cafe has a real community feel, enhanced by the beautiful food handmade by Maggie and Claire themselves. We weren't surprised to hear that many locals have become regulars – we'll definitely be back ourselves.
Keep your eyes peeled for their vegan cheese and wine nights.
16 Hill Rise
Get 10% off
And join the thousands of people staying in the loop with our monthly newsletter.