Vida is our new Persian cook and describes her cooking as a symphony of flavours. It lies a delicate balance of sweet and sour, earthy and fragrant, rich yet subtle. Herbs are used abundantly, not just as garnishes but as foundational elements. Saffron, dried limes, turmeric, rosewater, pomegranate molasses, and cinnamon infuse dishes with complex aromas and deep hues.
Persian cuisine is much more than a collection of recipes — it is a living tradition, a story told in spices, stews, and shared tables. Whether you’re biting into crispy tahdig, savouring the tartness of a pomegranate-laced stew, or enjoying the aroma of freshly brewed cardamom tea, you’re tasting centuries of culture and care.

Hind is from Syria and came here six years ago. She studied philosophy in Syria and wanted to find a new home. It was hard for her to feel like she belonged in a different country. She thought about how to create a place that felt like home. Hind decided to use cooking to show her culture. She started making her mom’s recipes and really liked cooking. She added her own ideas and then started her own business called Utopia.

Back with us at the Bonnington Café for his regular Vegan Thursdays is former longtime resident cook Misiek, whose Polish-influenced dishes are bursting with seasonal flavours!

Hind is from Syria and came here six years ago. She studied philosophy in Syria and wanted to find a new home. It was hard for her to feel like she belonged in a different country. She thought about how to create a place that felt like home. Hind decided to use cooking to show her culture. She started making her mom’s recipes and really liked cooking. She added her own ideas and then started her own business called Utopia.

Back with us at the Bonnington Café for his regular Vegan Thursdays is former longtime resident cook Misiek, whose Polish-influenced dishes are bursting with seasonal flavours!

Newish to the Bonnington Café are Twodogs’ Jen and Vic, who are bringing US vegetarian comfort food with a British accent.

It’s all the food you’ve heard about from America and the local, regional things you might not have. Cooked from scratch using seasonal British ingredients. Incorporating elements of British cuisine. Their food is fun, tasty and gives respect to both nations’ history and food cultures.

They are doing Tacos Tuesday now and it’s a bargain- everything £4!!

Hind is from Syria and came here six years ago. She studied philosophy in Syria and wanted to find a new home. It was hard for her to feel like she belonged in a different country. She thought about how to create a place that felt like home. Hind decided to use cooking to show her culture. She started making her mom’s recipes and really liked cooking. She added her own ideas and then started her own business called Utopia.

Laila is back with us after travelling for a while in South-East Asia and living in Australia for a while. She cooks tasty vegetarian/vegan dishes with an Asian/Persian influence (from her Iranian roots). She will be cooking at the Bonnington most Thursdays in August!

Dirty Apron is back in the kitchen to cook a seasonal, hearty menu of vegetarian and vegan winter warmers