The Butcher's Son - CLOSED

Hardcore herbivores are welcome at this new vegan-friendly eatery.
Tony Collins
Published on February 01, 2018


To a committed carnivore, taking on a vegan lifestyle can sound like a daunting step but that doesn't always have to be the case. Proving itself as the single biggest movement of 2017, veganism is steadily becoming one of the most popular diets around the world.

Studies have shown the plant-based lifestyle is one of the most effective choices a person can make to improve personal health, reduce the suffering of animals and to support our planet's fragile environment. So it comes as no surprise that more and more people are embracing it's philosophy.

Adopting a relaxed approach to the ever popular lifestyle is Herne Bay's latest eatery, The Butcher's Son. Swinging it's doors open just this Tuesday, The Butcher's Son is already bustling with fascinated diners and foodies alike.

The interior's design is dramatically subtle with large walls featuring a palette of crisp white and matte greens. Notable are the industrial design cues and abundance of indoor foliage creating a space that truely exudes a sense of calmness. Owners James and Louise Logan with business partner Chris Kinnell wanted to create a fresh space while also tipping their hat to the old school butchery vibe — a large feature wall can be found with the classic butcher's chart with a vegan twist.

The intention is to deliver delicious food. That each dish is plant-based is not coincidental, but rather, a developed and refined concept by the couple. The kitchen is lead by head chef Angus McLean, who trained at Leiths in London and previously worked with Peter Gordon and Yotam Ottolenghi, and senior sous chef Amy Lynn, a qualified naturopath and nutritionist chef.

Set to change our perception of vegan eating is a menu full of familiar options, such as burgers and nachos, to ease newcomers and nonetheless, excite seasoned vegans. The Beet Burger is one we'd suggest giving a go. Prepared with beetroot, mushroom, vegan cheese and aioli with a house-made brioche bun, it's everything you'd wish for, only better for you.

Whether you've been vegan for one week or three years or three years — or perhaps you're just curious — The Butcher's Son welcomes you in with open arms. And once the liquor license come through (approx three weeks), the eatery will be serving classic cocktails, beers and wines — animal friendly, of course.


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