Bristol-based street food business serving fresh and healthy twists on comfort food classics. Pop-up supper clubs, festival catering & events. 100% vegan.

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Kabala Kitchen was set up in late 2016 by duo Alice (who was working as a chef in Cambridge) and Richard (who was working as a museum attendant in London). The pair decided to move back to Bristol (Alice’s hometown) to set up Kabala Kitchen, 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 Long Ashton Community Centre, they began street food trading in May 2017, appearing at various food and farmer’s markets, festivals and events. They now trade regularly at Harbourside Market and BS5 Market, with occasional guest appearances at St. Nicholas Market, Tobacco Factory Sunday Market and other one-off events around the South-West.

Our aim is to design and create dishes which are based on familiar, ‘comfort food’ favourites. These dishes that inspire the menu are often the most meat- and dairy-filled, so there is a certain amount of experimentation and innovation involved, resulting in an often unusual twist on the classic. As a result, the dishes are exciting, healthier and inclusive: they are suitable for vegans, vegetarians and meat-eaters alike. Our style of cooking and serving is informal and straightforward, and we aspire to deliver efficient and friendly service to all of our customers.

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 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 cooking scraps and 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.”



Homemade vegan sausage, hot dog roll and sauces.

Homemade vegan sausage, hot dog roll, onion, pickles and mustard mayo.

Lentil, bean chilli, cumin potatoes, salad, slaw, cashew-chipotle sauce and sour cream. Topped with tomatoes and spring onions.

Sweet potatoes, mushrooms, beans. Topped with tomatoes, avocado, greens, cashew-turmeric sauce + coconut bacon.


Bellini made with Prosecco, cherry and Amaretto

Authentic corn tacos with soy caramelised tofu, miso pickled vegetables, homemade chilli mayo and toasted sesame.

Crispy black bean and rice cake with thyme and allspice. Served with lime and avocado puree,
mango and chilli chutney, and zesty carrot salad. Served with ginger new potatoes and greens
beans with coconut.

Warm peanut butter blondie with pretzels, cinnamon and pecans. Served with macerated
strawberries, and creamy vanilla ice cream.

A choice of spiced Arabic coffee or sweet mint tea.



– from £1.50 each –

Crostini with herbed cashew cream cheese, pickled carrot lox, cucumber and dill.

Homemade seed cracker with cannellini puree, and olive and pomegranate salsa.

Endive leaves with ranch potato filling, smoky shiitake bacon and crunchy pickled celery.

Homemade chorizo sausage pieces served with lemon roasted red pepper and garlic aioli.

Crispy, breaded avocado wedges with cashew-chipotle dipping sauce.

Tofu and cauliflower crabcakes with homemade tartare sauce.

Rice, spring onion and seaweed balls with a sesame coating and crunchy radish.

Sweetcorn fritters with pickled jalapeno and lime mayonnaise.


– from £8 per portion –

Seafood-style tempeh pieces in a beer batter coating, served in a soft tortilla wrap or corn tacos
with shredded vegetable ‘slaw, homemade tartar sauce and a caper and tomato salsa.

Ramen noodles and seasonal vegetables in a rich broth flavoured with ginger, miso and dashi.

Topped with crispy fried tofu caramelized in soy sauce, pickled vegetables and spring onions.

Vegetable and chickpea tagine with tomatoes and North African spices. Served with ​sweet and spicy couscous salad with toasted nuts, dried fruit, citrus zest, middle-eastern spices, pomegranate seeds and creamy hummus.

Beetroot, brown rice and seed burgers, served in a bun with choice of topping (pickles, basil mayo, relish, tomato, lettuce). Served with potato salad with creamy avocado dressing, shiitake
mushroom ‘bacon’ and fresh vegetable ‘slaw.

Nachos loaded with refried beans, spicy chipotle sauce, cashew ‘cheese’, salsa, guacamole and salad in a zesty lime dressing. Topped with jalapenos and red onion.


– from £3.75 per portion –

Mini doughnuts rolled in sugar and served with rhubarb and custard dipping sauces.

Sticky toffee pudding with hot vanilla custard.

Mojito fruit salad with white rum, fresh mint and lime syrup.

Chocolate & banoffee whoopie pies.

Cookie dough mess cups with coconut whip and crushed raspberries.


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 Alice Kabala