TiNDLE, the “ridiculously good chicken made from plants” has launched here in the UK in over 50 top-rated eateries around the country. They have also partnered with 11 of London’s most iconic eateries and restaurant groups that include Aqua Shard, BrewDog, City Spice, Get Plucked, Let’s Do Maki, Neyba, Other Side Fried, Paternoster Chop House, Refuel Your Soul, sketch London and Unity Diner.
With plant-based food becoming increasingly popular in not only the UK but other markets around the world, it is no surprise that the category was valued at nearly £23bn globally in 2020, according to Bloomberg Intelligence with investors keen to get involved in this lucrative relatively new market.
When I popped along to try some of the dishes made with this plant-based chicken, which is actually made from soya, I was surprised just how good and tasty it actually is, and in discovering that food tech startup Next Gen Foods has managed to secure £76m GBP of funding, which is the highest ever amount secured in plant-based meat history, an indication of the company’s rapid success and significant growth plans and the fact that TiNDLE is already available in more than 400 restaurants across four continents and over 40 cities since its launch just last year, including the United States, Singapore, Hong Kong, Amsterdam and Dubai.
So, what is TiNDLE? Well, it is made with only nine simple ingredients, delivering the taste, texture and versatility of chicken and the flagship product from Next Gen Foods. It is a wholly unique plant-based protein providing chefs with unparalleled versatility being malleable and easy-to-work-with plant-based chicken that can be at the heart of any dish. It can be used in fine dining restaurants as well as in street food, kebabs, curries, burgers and even tacos. It offers the distinctive flavour of chicken, thanks to Lipi, which is the company’s proprietary emulsion of plant-based ingredients. TiNDLE is also high in protein and fibre and contains no antibiotics, hormones, cholesterol or genetically modified ingredients, making it the go-to choice for people with special dietary needs.
Here’s a flavour of what you can see on the menu at some of the London restaurants that are now serving TiNDLE on their menus.
Overlooking London’s skyline on the 31st floor of The Shard, Aqua Shard’s Executive Head Chef Anthony Garlando is now offering a Modern British menu that includes a fully plant-based TiNDLE Wellington, made with caramelised onions, heritage carrots and a shiitake jus, as well as a TiNDLE Ravioli.
The independent craft brewer BrewDog will be serving TiNDLE on menus at over 40 of its pubs around the country, and include CLUCKY THIS TIME, which is a Crispy TiNDLE chicken burger with avocado, red onion, Cajun mayo and coriander, and CAROLINA CHICKEN, which is a Crispy TiNDLE chicken burger with heritage tomato, red onion and Carolina mustard BBQ sauce.
Award-winning Indian curry house City Spice located on Brick Lane, uses TiNDLE in four key dishes, which include a Delhi Railway ‘Chicken’ where TiNDLE is slow cooked with spices to create a spicy, rich curry and in a Homestyle ‘Chicken’ Bhuna featuring TiNDLE in a one-pot onion and fenugreek spiced dish.
The Japanese eatery Let’s Do Maki is making made-to-order sushi burritos and bowls that include a TiNDLE Katsu Bowl, TiNDLE Katsu Burrito and TiNDLE Sushi Bowl.
The iconic Mayfair gastro-brasserie sketch London is offering a TiNDLE coronation chicken sandwich as part of its Spring Vegan Afternoon Tea menu, while Paternoster Chop House in the heart of the city is serving a Vegan TiNDLE Wellington with smoked tomato sauce and pickled mushroom salad with a merlot reduction as well as a spiced BBQ TiNDLE salad, Chilli and garlic ponzu TINDLE balls and a Crispy TiNDLE burger with carrot, turmeric bun and sriracha relish.
The French bistro and cocktail bar Refuel Your Soul which already serves a fully vegan menu, have created three unique TiNDLE dishes including a TiNDLE Chicken Forestiere with smoked TiNDLE chicken alongside creamy mash potatoes, sautéed carrots and mushrooms, a TiNDLE Chicken Basquaise with slow roasted TiNDLE Chicken in white wine with mixed spices, and a TiNDLE Chicken Rillette with pepper and tomato Provençal confit served on a bed of rice.
Andre Menezes, CEO and Co-Founder of Next Gen Foods, said:
“Since the very start, we have known that bringing TiNDLE to London would be a critical milestone for the company. It is not only one of the world’s premier food destinations, but also a global hot spot for innovation. We are thrilled to be working alongside some fantastic restaurant partners and chefs in the UK, who are helping us achieve our goal of bringing delicious – but also sustainable – options to diners.”
Ben Hedley, co-founder of new concept dining and food-delivery site Neyba, added:
“TiNDLE has been a mind-blowing experience for our chef team at Neyba. It is not just the texture but also the fibres within the protein and how quickly it absorbs various marinades, seasonings and sauces. TiNDLE is incredibly versatile and has added a whole new dimension to our plant-based offering. We are thrilled to be one of the first restaurant partners for TiNDLE in the UK.”
For more information on TiNDLE, please visit their website at: https://tindle.com.
Simon Burrell is Editor of Our Man On The Ground, a member of The British Guild of Travel Writers and professional photographer.
Photographs courtesy of TiNDLE