Vegan street food business serving innovative and healthy twists on comfort food classics. Can be booked to cater for weddings, parties, retreats and workplace lunches. Bristol, UK.
Kabala Kitchen was set up in late 2016 by duo Alice and Richard, and were for a time known as ‘Planted’ before a name change in summer 2017.
After a run of three successful pop-up supper clubs in the first half of 2017, we began street food trading in May 2017, appearing at various food and farmer’s markets, festivals and events. We now trade regularly at Harbourside Market, with occasional guest appearances at Temple Quay Market, Tobacco Factory Sunday Market, Finzel’s Reach Market and other one-off events around the South-West.
“Our aim is to create dishes which are based on familiar, ‘comfort food’ favourites, but with an innovative and healthy twist. We take inspiration from a variety of different cuisines, and offer a creative twist on favourites such as quesadillas, hot dogs, ranch salad, banh mi, ramen noodles, fish tacos, carbonara and more. Almost every element of our food is handmade from scratch in our little kitchen in Ashton, although we do let the baking experts at ‘The Park Bakery’ (Bedminster) make our soft sub rolls for our hotdogs, and we wouldn’t want to deprive our customers of classic sauces like Heinz Ketchup and French’s Mustard which are, therefore, not made by us!.
Sustainability is important to us and at the core of what we do. As our menu is 100% plant-based, it uses much fewer of our planet’s finite resources to produce. We seek out local suppliers for our produce, and design our menu around seasonal ingredients to lower our carbon and water footprint. All of our disposables are recyclable or compostable (never plastic), and we encourage consumers to bring their own reusable container by donating 5% of the dish price to Avon Wildlife Trust’s community food project ‘Feed Bristol’. All of our vegetable peelings are composted in our own garden, our cooked food waste is taken away to be anaerobically digested, and all of our other waste is properly sorted and recycled to ensure as little as possible ends up in landfill. If we have unsold food at the end of the trading day, we work in conjunction with food waste apps ‘Too Good to Go‘ and ‘Olio‘ to ensure that none of our meals are thrown in the bin, but sold or donated locally.”
-Alice Kabala, co-founder
If you want to have our signature comfort food at your event, we are available to book throughout the year, and can offer a relaxed, informal food offering for your guests! Our street-food is a unique and affordable alternative to buffets and sit-down suppers, and is perfect for festival-style weddings, summer garden get-togethers, and evening parties. We can also deliver our food packaged up and ready-to-eat, which is ideal for workplace lunches or yoga retreats. Take a look at our sample dishes below, and email us on firstname.lastname@example.org to discuss your ideas in more detail.
“Best food in Bristol! Incredible flavours, amazing hot dogs and beautiful people. They totally won over our [wedding] guests who were mostly meat eaters!” – Lucy Hill, August 2018
“Alice and Richard recently catered at our wedding party in August and the food was absolutely amazing. All our guests raved about the quality of the food.  We can’t recommend Kabala Kitchen highly enough” – Ella Ferguson, August 2018
“Kabala Kitchen catered for our wedding – simply fantastic food and great people to have on the day – everyone loved it! Professional, brilliant range and able to adapt to the circumstances of the day with ease. Would highly recommend catering for any event” – Ian McGill, June 2018
– from £6 per portion –
Kebab plate: Homemade seitan pieces with harissa. Served with quinoa tabbouleh; flatbread; tahini sauce; pickled red cabbage; leaves and hummus.
Ramen: Rice noodles and seasonal vegetables in a rich broth flavoured with miso and dashi. Topped with soy caramelized tofu; pickled cucumber and spring onions.
Gnocchi salad: Gnocchi with seasonal greens; herb medley and truffle oil. Served with hazelnut crumb; roasted balsamic tomatoes and almond feta.
Tagine: Vegetable and chickpea tagine with tomatoes. Served with sweet and spicy couscous salad; raw ‘slaw; hummus; pomegranate seeds and nuts.
– Contact us for a quote –
Breakfast: Fruit salad; yoghurt; superfood granola; breakfast muffins; toast; Mexican tofu scramble and avocado.
Lunch: Beetroot, kale and coconut soup; fresh bread; puy lentil and hazelnut salad; tahini and apple ‘slaw; chickpea “tuna mayo” sandwiches with capers, parsley, black olives and lettuce.
Dinner: Indian lentil and vegetable curry; rice salad; raw veg ‘slaw; mango chutney; coconut yoghurt; cashews; wholemeal chapati.
Dessert: Raw carrot “cake” with cashew icing
Snacks: Homemade dips and vegetable crudites
GET IN TOUCH
Whether you would like to hire us for your wedding, enquire about our next event or just say hi – we would like to hear from you!
Copyright © 2017 Kabala Kitchen