Blog : Andrea Waters

Andrea Waters – Our Creative Director at Redemption Featured on Channel 4’s Sunday Brunch

Andrea Waters – Our Creative Director at Redemption Featured on Channel 4’s Sunday Brunch

Andrea Waters Creative Director at Redemption
Creative Director Andrea Waters

Tell us a little bit about yourself and Redemption?

I’m from New Zealand. I’m a classically trained chef and now I’m Creative Director at Redemption.

Our concept is to offer people a space away from all toxins and temptations – which is still a proper night out.

We are the only bar restaurant in London which is alcohol-free, sugar-free and wheat-free, as well as being vegan.

We like to think the toughest decision you’ll make is to come to Redemption and after that you can’t make a bad decision for yourself or the planet!

We have 2 bar restaurants in Notting Hill and Shoreditch, they are busy and we are getting really good feedback and reviews on Trip Advisor so it’s going well.

We are not preachy or holier than thou – we need Redemption as much as anyone else!
Why did you become a vegan?

I don’t actually label myself as a vegan. I love a plant-based diet because it’s healthy for me and it’s great for the future of the planet.

We have always been told to eat our greens – but there is now so much overwhelming evidence that a plant based diet is so good for you – you really can’t go wrong with fresh whole vegetables, nuts, seeds and beans.

Yes, man is an omnivore – BUT our diet is based on eating what we could hunt and gather and NOW factory farming animals isn’t healthy for us, for them or the planet.
What are the health benefits of a vegan diet?

One of the key benefits is that you’re getting your nutrients first hand from mother earth rather than filtered through another being.

You also get to avoid the anitbiotics and hormones which are being pumped into factory animals.

If you also choose complex carbohydrates like brown rice and avoid sugar then it’s a really healthy diet which lowers bad cholesterol and reduces the risk of heart disease.

How has veganism changed in the last few decades?

Vegetarianism was once seen as a hippy alternative lifestyle but has now become accepted and mainstream

50s years ago you would probably be a vegan for animal rights reasons, and be a hippy dippy, beardy sandal wearer (nothing wrong with that!)

But it feels like veganism is just at the tipping point of becoming mainstream and more accessible as evidenced by these dishes and products we’re going to have a look at.

Why do you think it has become so popular in recent years?

It’s becoming more popular as people have become more conscious of the effect animal products have on their body, and on the planet, as well as a rising consciousness about the inhumane treatment of animals.

What are your predictions for the future of veganism?

We like to think we are part of the movement to make it cool and exciting to make vegan choices.

If everyone could have one day a week off meat like #meatfreemonday and another day vegan, that would make a huge difference to the world. We would like to contribute to that.

Tell us a little bit about your pulled pork recipe?

It’s based on a traditional pulled pork recipe – I worked with Doctor Smoke a few years back, an American BBQ expert and I’ve learned a lot about pulled pork except we’ve substituted the sugar in the sauce with coconut sugar and maple syrup and we’ve substituted the pork for jackfruit.

Where is jackfruit from?

Jackfruit is from South East Asia and India, it’s an enormous tree fruit (the largest in the world), spikey fruit, grows up to nearly a meter.

The easiest way to get it is tinned from Asian supermarkets, get the young green jackgruit in brine (not syrup) – and it’s a great vegan storecupboard item.

Why is jackfruit a good substitute for pulled pork?

The reason why jackfruit works is because ripe it tastes a bit like an earthy pineapple with a bit of mango, but the young green flesh has the ability to take on any flavour that its cooked in. PLUS – it shreds!

Tell me about your aubergine “bacon” pancakes

These are the buckwheat & chia pancakes, one of our best selling brunch dishes in Redemption. We top it with coconut yoghurt, banana, maple syrup and pecan nuts.

We’ve been working on a vegan bacon substitute for a while now and we thought we’d share our work in progress with you before we put it with the panckakes on the menu.

I’ve sliced the aubergine thinly with a smokey glaze and baked it in the oven until crisp.

Why is aubergine a good substitute / “similar” to bacon?

If you think about having bacon for breakfast, it’s a thing of substance with a bit of sweetness and saltiness to it. So the aubergine works as it is spongy and able to take on sweet and salty flavour and then it has the ability to dry out and get crispy.

Aubergine is tipped to be the next avocado, why do you think this is?

Aubergines are fantastic but it’s a bit faddy to say that a vegetable is trendy or not. There is no such thing as the next avocado – it is mother nature’s perfect fast food!

Healthy tips for January

Healthy tips for January

As you guys will know, here at Redemption towers we are definitely not holier than thou. We need Redemption more than anyone else – why do you think we invented it?!

Admittedly we are somewhat regretting the decision to close operations for 10 days over yule since we are now feeling rather bilious and can’t get into our jeans. We need to get back on the Redemption wagon – fast! There are a few nice national schemes to help support us such as veganuary, dry janaury, dryathlon etc. But here’s our 3 top go-to detox and healthy ingredients and tips to get you back on top form and hitting those resolutions toute suite. Spoil yourself without spoiling yourself.

1. Beetroot

What it does:

Beetroot has been the focus of a great deal of clinical research in recent years – it’s very high in natural nitrates which the body converts into nitric oxide that regulates blood pressure. Liver health studies show betacyanin has a benefit on liver function helping to increase the detoxification enzymes that remove alcohol from the liver. And many of us need that after Christmas. Who can argue with this, it’s like PROPER SCIENCE?!

As seen in: our smoothie heart beats: we shake together cold pressed beetroot juice, coconut water, orange, lime and ginger juice. Delicious!

2. Chia

What it does: chia is the Mayan word for Strength – these tiny seeds are powerhouses of nutritious energy, extremely filling and low in calories. They are also remarkably high in Omega 3 as well as soluble fibre and easily digestible protein, filling you up and keeping you energized for longer. Chia is as close to a perfect food as you can get.

As seen in: our best-selling instagram-favourite buckwheat & chia pancakes served with coconut yoghurt and seasonal fruit; and in our protein-rich superhero shake designed for post-workouts – a blend of bananas, blueberries, almond milk, chia, cacao and hemp.

3. Coconut

What it does: Coconut contains lauric acid, which has strong antiviral properties and can block the way viruses enter our cells and multiply. It has the ability to kill a wide range of harmful pathogens making it an effective way to help treat or prevent infections and viruses.

As seen in: erm, our entire menu! It’s our no.1 source of ingredients. We use coconut water, milk, yoghurt, oil and sugar. Does this justify moving head office to Thailand, we wonder?

Check out our daytime menu here and our evening menu here.

Christmas at Redemption

We all love Christmas, but it’s a time when many of us spend, consume and waste much more than usual.  We don’t want to be a grinch so we have come up with a solution which mean you can spoil yourself without spoiling yourself – with bells on!

Did you know that one kilo of either beef or lamb can cause more greenhouse gas emissions than a passenger flying from London to New York? (click here for the source of this remarkable fact)

Let’s face it, Christmas is not a very nice time of the year for turkeys and even cheese has a high carbon footprint so the IDEAL choice for the planet overall is vegan.

So, Andrea has put together the most gorgeous, nutritious and luxurious Christmas spectacular menu, even managing to convince Mrs Payne to share her secret recipe for the best nut roast in the world.  Here is the menu in all its glory.  Do please book in (6 or more) and enjoy this wonderful festive feast with us in Notting Hill in December.

Give us a call on 020 7313 9041 to book your meal.

We’re open as usual until Friday 23rd December when we will close after lunch.  We’re back on Tuesday 3rd January for lunch.

 

Andrea’s top 5 ingredients to beat the winter blues

Andrea’s top 5 ingredients to beat the winter blues

We love party season, but come January we are dying to get some balance back in our life – without sacrificing our passion for good and plentiful food. There’s nothing more depressing than being faced with an unimaginative pile of wilting salad leaves and a diet Coke…it’s January, it’s cold and we want to cleanse the Redemption way!

Rather then getting depressed, let’s try to see January as an opportunity to cleanse the system after the indulgences of Christmas, a time to boost the immune system and clear out the toxins. For example these key ingredients (used heavily in our January detox menu) will assist in raising your metabolism, aiding digestion and boosting your immune system, while helping you to lose weight.

Beetroot is renowned for its ability to stimulate the liver’s detoxification process with high levels of betacyanin and antioxidant vitamin c which boosts cellular intake of oxygen for an excellent internal body cleanser.

Used in:  Beetroot Linguine, Beet-o-Tini, Heart Beats smoothie

Ginger and turmeric are world class disease-fighting spices. Ginger spikes your metabolism whilst the curcumin in turmeric helps the liver and digestion.

Used in: Bombay Love smoothie, Green Is The New Black smoothie, Flu Fighters cocktail, Lemongrass Laska

Parsley, a diuretic herb, helps the plumbing to run smoothly flushing out all those excess toxins quickly and efficiently.

Used in: Many of our soups of the day

Quinoa is a perfect gluten free source of protein to fill you up while providing nourishment.

Used in: Maki Rolls, 

Spice up your health with red hot chilli peppers – they help speed up the metabolism, aid digestion and curtail all manner of winter aliments –  the perfect antidote to a cold January day!”

Used in: almost everything!

Redemption Bar is arguably London’s healthiest restaurant, serving up vegan, sugar-free, and wheat-free food with an alcohol-free bar. Our two restaurants in Notting Hill and Shoreditch are being described by many as the best vegan restaurants in London. Our motto is ‘spoil yourself without spoiling yourself’, and our ethos is rooted firmly in caring for the planet, its animals, and ourselves. Come and visit London’s top alcohol-free, vegan bar – or order in via the luxury delivery service SUPPER if you live in central London.

Howdy partner!

Howdy partner!

For those of you who have been following Redemption recently, you will have seen the wonderful and beautiful Andrea Waters. She’s best known as our chef, but I’m really excited to announce that she will be coming on board as my business partner and as Creative Director for Redemption.

I’ve been on the Redemption journey for a couple of years and Andrea has been the person I’ve been searching for.  She’s the perfect partner for me because, as anyone who knows me will know, I don’t actually know how to cook! Ironic, I know.

My background is brand, marketing, innovation and business.  Andrea has huge experience in launching and running restaurants, she’s a fabulous chef with a speciality in raw and vegan food, and she’s an expert on nutrition.  So the idea is that we forge a powerful partnership as we are now on the cusp of our first site in Notting Hill,  and together will rule the universe (well, do some venues and products at least).

To infinity and beyond!  Namaste x