Bonsai in Brighton serves up the likes of vegan “sea bream” made with titivated pea protein and Mongolian “lamb” skewers with pickled shallot, though at some point in time, perhaps in a few decades, I hope to describe such things without fervent debate breaking out about the merits or otherwise of fake fish or meat, or indeed the use of inverted commas. Or the merits of textured vegetable protein, or whether vegans should use the word “pork” when many seem to think it should be saved strictly to describe bits of actual pig…

The dark exterior of Bonsai Plant Kitchen on Brighton’s unassuming Baker Street has something of the allure of a Soho private members club; tinted windows concealing what’s within. Step in from the street and you’re instantly immersed….

Bonsai Plant Kitchen was originally co-founded by Dom and Arlo and is now directed by Chef Dominic Sherriff, 29. The journey has been a short, yet an exciting one…

Dom and Arlo from Bonsai Plant Kitchen are excited to announce their participation in "Come Dine With Me: The Professionals." The Brighton episode, featuring these talented chefs, will be broadcast on Thursday, 9th May, at 5pm on Channel 4.

We are now looking to ride the wave of the emerging popularity of

Korean food with our new KOREAN KETCHUP. We are looking to bring the bold and fiery essence of Seoul to every dish.

Handcrafted in Sussex UK. Sweet, tangy, and mild spice. All-purpose tasty condiment famously featured in our tempura cauliflower dish.