Norwich-based three-story vegan restaurant Erpingham House has announced a members-only club.
The new program is inspired by Soho House – a group of private members’ clubs in eight countries aimed at those working in the arts and media, according to Big Hospitality, a UK-based publication focused on the latest restaurant news.
Relatively new to the UK’s plant-based restaurant scene, Erpingham House opened last April. Founded by 28-year-old vegan entrepreneur Loui Blake, the 3,000-square-foot establishment is currently the largest vegan restaurant in the nation — a third of the space will be dedicated to the upcoming Soho House-style club. According to Blake, membership will be open to everyone, regardless of diet, in keeping with the restaurant’s mission to make vegan cuisine approachable to omnivores.
“Most vegan establishments are a lot smaller than this,” said an Erpingham House representative. “There has been huge growth in the plant-based market, and people want to see a more high-end, Soho House approach. That’s why we’ve taken the gamble with such a large space.”
“The idea was born from a desire to create a multi-dimensional space, a home from home, that could be enjoyed by people throughout the day and help promote sustainable, health-conscious food & drinks,” states the Erpingham House official website. In an effort to further reduce its environmental impact, the restaurant is completely free from single-use plastics.
All menu items are vegan, mostly organic, and mostly gluten-free. The ground floor cafe specializes in lighter fare such as vegan smoothie bowls, granola, avocado toast, and grab-and-go breakfast items. The second floor caters to those looking to dine in, featuring hearty plant-based entrées like jackfruit curry, dairy-free mac and cheese with greens, risotto cakes, and lahmacun pizza – a Turkish vegan flatbread topped with minced seitan and garlic yoghurt.
On Sunday evenings, the restaurant offers a special meatless mushroom and chestnut wellington (with a gluten-free lentil polenta bake option) served with roasted potatoes, sage and onion stuffing, and roasted vegetables. Both floors serve vegan all-day breakfast and specialty drinks like cocktails, CBD-infused coffee, and espresso beverages. The menu was developed by head chef Dan Jobey.
Erpingham House’s members’ club is set to launch this autumn.
Image Credit: Erpingham House
