Restaurant Kit Review: Green Haus Volume 1

A plant-based dine-at-home kit with serious poise – Sophie Ritchie takes Green Haus and its new spring menu for a taste drive at home

It’s been so long since I sat in a real restaurant that the mere thought of getting dressed up and ordering from a menu can make my mouth salivate. But in the meantime, whilst venues remain shuttered and those menus remain closed, UK hospitality is getting more creative by the day and continues to conjure ways to offer foodies a taste of haute culinary couture at home.

Introducing Green Haus; the ultimate vegan fine dining experience to be enjoyed without stepping foot outside. The work of HOME-X, a brand specialising in foodie customer experiences, Green Haus is one of many exciting foodie kits that the exciting brand offers from a mix of hospitality talent.

Launching eight new and delicious tasting vegan dishes every month, Green Haus is here to not only create vegan experiences for you at home, but show everyone how tasty vegan food really is and challenge conceptions of meat alternatives. This is designed to be riveting, rather than rabbit food. As a mainly plant-person eater who’s been living off the same meals on repeat during this pandemic, I’m already enticed.

How it works

A rather large rectangular delivery box arrives at your door, filled with a selection of eight appetising sharing dishes. For Spring Volume 1, there’s a big mix of cultures and ingredients, with no defining theme other than everything being plant-based – with flavours from across the globe, packed into neatly-organised containers packaged with sleek dark green branding.

Each meal kit is designed for two (unless you’re feeling especially hungry), with eight different dishes to try for the experience. I share it with my younger brother – a fellow foodie who, having spent time as a chef (and mild mansplainer) is usually fairly critical of such pre-prepared concepts.

It’s worth noting that although the food has been prepped to perfection, there’s still some DIY work needed to bring the dishes to life. Nothing too strenuous of course, but as I get each dish ready there’s a small amount of stirring, frying, heating and plating to be done.

As a novice home cook, it’s a relief to see there’s nothing too difficult and overall, it’s an easy and enjoyable experience to prepare each course after a long day living al desko.

The Food

We start things off with Shepherd’s Pie, made with with hay smoked celeriac, sweet potato mash and toasted barley. It’s much lighter than the traditional dish, and I’m an instant fan of the flavoursome sweet potato mash topping – although I’d recommend using a very small oven dish for the best presentation.

This is quickly followed by two bowls of Mexican Hot and Sour Soup accompanied with crushed nachos, chipotle and tomatoes. With March still being a chillier month, a dose of soul food goes a long way – and I instantly love the mix of contrasting tangy flavours.

Next, we try the Charred Brassicas with purple sprouting broccoli, cavolo nero, pink peppercorn and bulgar wheat. The bright and vibrant array of greenery hits the spot – providing both a nourishing and flavour-packed mouthful. The pink peppercorn dressing, shimmering like glittering jewels amongst the vegetables, is delicious – my brother even saves the rest for later.

The Bombay Potatoes with puffed rice, coronation coleslaw and candied fennel seeds is aromatic, crispy and saporous. Whilst my presentation skills don’t quite do the dish full justice, it’s still excellent and transports us from Sussex to the realms of North India. With our passports gathering dust, this makes an excellent alternative in the meantime.

We next pair the Peanut Hummus with the fluffy focaccia, the former made with roasted peanuts, compressed celery and celery salt. It’s another win for the sibling – he wolfs it down with vigour, commenting on how it’s one of his favourites of the experience. I’d prefer it as a side rather than a solo course, but for my dining companion it’s a clear highlight.

Getting full now, up next is the Hoi Sin Aubergine – a sticky, moreish mix of buckwheat noodles, roasted shiitake and five spice onions. Being plant-based it’s decadent but not overly filling, heavy on flavour but not belly-busting richness.

The savoury side of things ends with two hefty servings of Boccatini Gratin, which is my least favourite course of the night. After six previous courses, the roasted squash creation is tasty but just too carb-heavy to enjoy properly and both of us leave most on our plates.

To say I have a sweet tooth is an understatement. Every single one of my molars is sugar-orientated and thus to see a Carrot Cake waiting at the end of the edible marathon feels like finding gold. Topped with swirls of creamy carrot icing, toasted toasted flaxseed and orange soaked jumbo raisins, it’s a gorgeous dessert that doesn’t feel at all sickly as we scrape forks across the plate silently, enjoying the slices of fluffy deliciousness before the sibling bickering over the washing up begins once more.

Make it happen:
When: Available now, includes bottle of vegan white wine.
Cost: Priced at £60, serves two and includes UK national delivery.
How: Visit to try the menu for yourself.

Words by Sophie Ritchie.
Image credit: home-x.

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