In full bloom for the summer, The Botanist has given its menu a green-fingered refresh. Development Chef Guy Greaves talkes us through a bold new direction that’s bringing seasonal veg, vibrant flavours and a dash of botanical whimsy to the table.
Let’s start with the big news – “the biggest transformation yet” of the Botanist menu. What sparked the decision to take things in this new direction?
We were ready for a shake-up! Over time the menu had started to lose touch with the brand’s ethos. We’re all-in with plants when it comes to restaurant design and now we’ve pulled that love of botany into our new menu. We’re celebrating fresh veg, fruit, herbs and spices and the best the season has to offer.
The menu has been described as ‘veg-forward’. Can you tell us more about that shift – are we talking more plant-based options, or a full rethinking of how vegetables are presented?
It’s about celebrating the best of botany, so we’ve really diversified the fruit, veg, herbs and spices we use across the menu, adding vibrant colour and seasonal flavour to every dish.
You’ve mentioned some “innovative nods to our botanical roots”. Could you give us an example or two of how that’s come through in the dishes?
Our sharing Allotment Board is a fresh way to start your meal whilst settling down and catching up with friends over a drink. It comes piled with raw rainbow heritage carrots, candy beetroot, chicory and radishes with big green tops and is served with a Green Goddess herb dip, so everyone can dig in.
Comfort food classics like sausage and mash have even had a botanical update – our Cumberland Sausage is glazed in red onion marmalade and skewered with a sprig of rosemary, then served with herby mash, minted peas, thyme gravy and crispy onions.
Which dish on the new menu are you most excited for people to try, and why?
It’s got to be the Gardener’s Pie for two – it’s packed with goodness and is light for summer yet still has that creamy comfort you want from a pie. It’s packed with Tenderstem broccoli, garden peas, spinach, cannellini beans, sweet leeks and carrots in a creamy vintage cheddar & tarragon sauce topped with puff pastry brushed with dill and sorrel leaves.
How does seasonality play into the new summer offerings?
We’ve led with seasonal ingredients like radish, tomato, apple, pomegranate and Mediterranean spices, and ensured the dishes have that light, fresh, vibrant taste that people want during the warmer months.
How do you think the Sheffield crowd will respond to this new direction?
We hope they’ve love it! We believe in making every moment a bit more than you expected, whether you’re here to unwind after work, catch up with friends or celebrate life’s big occasions over good, laid-back food. There’s live music every Friday and Saturday too, and we celebrate home-grown artists, to keep that Friday feeling going all weekend.
Lastly, if someone’s visiting for the first time this summer, what would you recommend they order for the full Botanist experience?
Start by sharing some small plates like Spring Arancini, Garlic & Chilli Prawns and Burrata. We can’t not mention our famous hanging kebabs – we sell over half a million (680,000) of them every year. We’ve added new Signature Kebabs to the menu this summer, including Slow Marinated Steak, Giant Piri Piri Chicken and Turmeric Spiced Tofu.
And to round things off properly, our new Plant Pot Pud is three miniature pots of joy, served with miniature shovels. It includes a banoffee sundae, vanilla creme brûlée topped with fruit and a chocolate mousse topped with edible chocolate soil.
That got you feeling peckish? Browse the full menu and get booked in thebotanist.uk.com
