A change in seasons means new ingredients come to the forefront when it comes to food innovation and as we head into spring, fresh flavours are championed on dining menus. The Botanist has this week (Tuesday 5 April) unveiled its offering for spring and summer, giving customers the opportunity to explore brand new dishes alongside classic favourites like its famous hanging kebabs and salt & pepper chicken wings.

Expertly crafted by in-house chefs and created lovingly from scratch, diners can enjoy reimagined classics including ribeye steak served with lashings of truffle béarnaise sauce and Heritage tomato and mozzarella salad with grilled plums, olives and bruschetta or taste world flavours with a fragrant Thai curry topped with pork belly, tiger prawns and rice noodles.

The new menu sees The Botanist’s well-loved burgers get a seasonal update... Smother a stacked crispy chicken burger in buffalo dip or go for the new and improved Botanist cheeseburger, complete with pulled beef, maple bacon, crispy onions and truffle mayo.

The plant-based burger has also had an upgrade, and now comes topped with vegan cheese, chilli jam, crispy oyster mushrooms and truffle mustard mayo.Can’t decide what to try? You don’t have to. The restaurant’s hot board now comes with tater tot poutine, lamb koftas, Cumberland Scotch egg, whole garlic prawns and baked camembert with prosciutto – your taste buds will thank you later!At The Botanist, all can enjoy a wondrous occasion – the crispy batter on its fish and chips, calamari and cauliflower wings is made using non-gluten ingredients. 

Vegan diners can also choose from a growing menu of options, with over 30% of dishes being suitable, including super-greens houmous served with sundried tomato oil and Romana flatbread and the vegan hot board with bang bang cauliflower, crispy porcini gnocchi and celeriac, cashew nut and mushroom pot pie.

Sweet tooth? If you like The Botanist’s signature cookie dough, which now comes topped with bubbly mint Aero, you’re going to love the indulgent new chocolate brownie fondant. Other new desserts include lemon tart with raspberry sorbet and crushed honeycomb, and mango and strawberry cheesecake with passionfruit sorbet and coconut sugar.

About the launch of the new seasonal dishes, Guy Greaves, Development Chef said: "As a chef, it's amazing to work with the vibrant ingredients that spring provides, to offer our diners interesting new takes on signature dishes they’ve come to know and love when visiting our restaurants. “Comfort is at the heart of our menu, and we’re looking forward to seeing our guests enjoy new, fresh flavour combinations that give a seasonal update to well-loved classics.”