At the Ship contend that the best businesses only survive through constant innovation. This is a belief for which we have always been rewarded by our customers with support and encouragement, especially when it comes to culinary matters. They understand better than anyone that to stay afloat a business such as ours must stay ahead of the curve. This is why we’re extremely excited (and a little apprehensive) to announce our next step along this path: for the entire month of April, we’ll be introducing a wholly 100% vegetarian menu.
There will be no meat or fish available at The Ship at all for the entire month.
Gasp perhaps? Why not? What of our famous burger, or our scotch eggs which draw hungry visitors from all across London? These meaty dishes are staples of our menu and a huge reason for our success, and they will be back on our grills and in our fryers from May 1st. It’s simply that we feel very strongly about the fact that vegetarian cuisine is poorly represented in London’s kitchens, especially those of pubs. We’ve thought long and hard about this, and decided it just isn’t fair. With valuable input from Patrick Didster of the South Fulham Vegetarian Society, we’re doing our best to revitalise the image of vegetarian food. That said, let’s tantalise you with samples from of our ground-breaking new menu. Available from today.
Deep Fried Parsnip with Elderberry Jam
Foraged Forage and Borage (a blend of interesting locally picked leaves with secret vegetarian sauce)
Wild Mushrooms with Stuffing of the Day
Plate of Smears: Puree, Sauce and Sabayon with Candied Celeriac
Chickpea and Lentil Scotch Egg
Tofu “Au Naturale”
Vegetarian Fish and Chips – ‘Fillet’ of Bombardier-Battered Fish Shaped Feta with Hand Cut Chips
Lentil, Rhubarb and Pea Mustard Casserole
Tofu and Bean Burger, Cheese, Pickled Cucumber and Fries
Grape and Kidney Bean Pie with Swede Mash
Broccoli, Artichoke and Spinach Gratin with Toasted Walnuts
Roast Butternut Squash, Mushroom, Sage and Mascarpone Risotto
Roast Pepper, Chilli and Sweet Potato Risotto
Fennel, Pea and Rocket Risotto with Parmesan and Truffle Oil.
Nothing is more important to us than your feedback, so do let us know what you think of our new dishes. We’ll be launching it for Sunday lunch, so come in and ask our servers for more details. They are all very excited to discuss its content with you.