Manna

 

Manna

 

You’ve heard of Cordon Bleu cuisine, well how about Cordon Verre. At Manna restaurant in Primrose London, they’ve developed Vegetarian cooking to a fine art.

 

IV

Its gourmet vegetarian food, you know, we’re trying to get away from the historical idea of vegetarian food that is lentils and brown rice.

 

VOX

It was really good. I first came here twenty five years ago, and it was a bit sprouty then, but the food here recently, I’ve been like four or five times, and I think its excellent.

 

IV

One of the main dishes we’ve got on the menu at the moment is heritage tomato tart. Its called heritage tomato because there’s lots of different varities of tomatoes, yellow ones, plum ones, stripey tiger ones, served with minty potatoes, it has a corsette flower fried in batter and its filled with ricotta and herbs and it comes out all crispy and delicious.

 

VO

So from a chef’s point of view, is it restricting to cook without meat?

 

IV: Chef

I just think if you’re adventurous about food, you know, you can’t really rule anything out. And the exclusion of meat, you wont find a hindrance here, so its more of a challenge, really, I find.

 

VO

And what about the carnivores among us? Would they be satisfied?

 

VOX
Most of my friends aren’t vegetarian, so they’re a bit wary of it. They think that its not going to be, they just want meat and they think they won’t be satisfied. If they just try it, its excellent, excellent, you don’t need meat. I’m sure you don’t need it.

 

IV
Manna gets all sorts of people eating here. Um, from eight to eighty, we get locals, we get people who travel around the world to be here, pop stars, film stars, in here, like Paul McCartney have been in.  So you know, but also it’s a local restaurant, so lots of people will just come round for a chef’s salad and a glass of wine.