Dirty Bones, the NYC-inspired comfort food restaurant and cocktail bar concept, is set to become one of the first mainstream operators to launch a meatless ‘bleeding’ burger.
Dirty Bones is working with Moving Mountains, a British brand which produces plant-based meat alternatives.
Set to launch across Dirty Bones’ London and Oxford sites, it will be the first time the Moving Mountains burger will be available at a non-vegetarian restaurant.
Dirty Bones have created a vegan twist on one signature dish, The Mac Daddy, with Moving Mountains patty, vegan mac & cashew ‘cheese’, smoky mushroom ‘short rib’ and espresso-spiked BBQ sauce on a soft bun.
Simeon Van der Molen, founder of Moving Mountains, said: “Expanding into new restaurants and cities is part of Moving Mountains’ mission to make truly inspiring flexitarian dining available to everyone. Our launch into such a renowned meat restaurant, Dirty Bones, shows the Moving Mountains B12 burger does not compromise on taste and provides a viable alternative for flexitarians, vegans, vegetarians and meat-eaters alike.”
Cokey Sulkin, founder and operations director of Dirty Bones, said: “We’ve been getting lots of requests for a vegan-friendly version of our best-selling Mac Daddy burger, and we’re thrilled to have created something that allows everyone from vegans to health-conscious, part-time vegetarians to enjoy our most popular dish.
”We’re really excited to be the first non-vegetarian restaurant group to carry the Moving Mountains B12 Burger and have spent a lot of time creating something that stays true to Dirty Bones’ signature style – creative, comforting and only comprised of the finest quality ingredients.”
The B12 burger was previously available at Mildreds in Dalston.
Said to sizzle, smell and brown just like meat, the patty is made of oyster Mushrooms, pea protein, potato protein, wheat and soy proteins, beetroot juice, coconut oil and vitamin B12.