For the second instalment of our Food For Thought series, we caught up with Tommy Dexter – head honcho at the Vegan Vice Club – to see how they’ve been getting on during lockdown…

Now, if you haven’t heard of them: Vegan Vice Club made their name in street food touring UK festivals, Pixie Geldof is a fan, and they opened their new restaurant in Cambridge in 2020 (previously The Snug on East Road for the locals in here) – with their branch in St Alban’s soon to be reopening too.

If you haven’t yet had the honour of tasting their food, we guarantee that you’ll be drooling after one scroll through this article. Be it the TenderCrop strips with a dollop of TRUFFLE VEGAN MAYO or the smokey-sweetness of their PEANUT BUTTER BBQ burger – in their own words, they’re making banging, 100% vegan dishes and helping to dispel any notion that vegan food is ‘boring’.

They’ve taken over The Snug on East Road, Cambridge.

How has lockdown affected you guys? What are the plans for the coming months?

It’s given us a big opportunity to pivot behind the scenes. It was obviously gutting to miss out on all the festivals last year – we had one lined up every week, from Glastonbury in June to Boardmasters in August! But it’s put us firmly into a ‘fixed venue’ and allowed us to really bring some depth to our operation.

Our plan is to create a venue offering that brings the festival atmosphere into the city centre – with the best of the festival food, drinks, and great sound to create a total blowout vibe, 7 days of the week. We’re still working on it, but hopefully we will be ready to launch this concept by Summer this year!

What have you been cooking at home during lockdown?

I’ve been making a tonne of wraps. I can eat a tortilla 3 meals a day and never get tired. But admittedly I have been eating more than my fair share from the restaurant, swinging by and getting a burger on the house!

Original Vice, Cherry Bourbon BBQ, El Diablo., Truffle Shuffle Deluxe…

Top 5 ingredients to work with at the moment?

Soy Mince – a hugely adaptable ingredient that forms many meat replacements, and absorbs flavour well. High in protein too

Nutritional Yeast – a great cheezey umami flavour for those that miss those flavour notes

Scotch Bonnet Chillies – as they bring a unique ‘fruity’ undertone to any dish that requires heat.

Black Salt – such an interesting ingredient. Has a strong ‘eggy’ tone. Lots of potential here.

Pickle Juice – The juice leftover from Pickles/Gherkins. A great way of adding acidity to balance dishes instead of the usual ‘lemon’

We need to try their Chilli & Chocolate milkshakes. ASAP.

Name your favourite festival food? Aside from your own!

Club Mexicana – they do some great tacos which are known to cure hangovers...

MELTED CHEEZE • CHERRY BBQ SAUCE • CRISPY THIN BACON SLICES • SKIN-ON FRIES

Who is your chosen artist to provide the soundtrack to a dinner party?

Leo Pol – an upcoming House legend. Will definitely get the bow ties loosened.

Proud to present Leo Pol's first album IILE TAL 002 🏡 find it on our Bandcamp : https://bit.ly/iilebandcampLeo Pol - ChantalAll our links: https://linktr.ee...

Finally, your top track to get the party started in the kitchen!

Babi Ali – Cog in the Wheel. C’mon let's ‘ave it!

Subscribe for more sessions & premieres: http://bit.ly/stw-youtube.NYC-via-London singer and producer Baba Ali builds a low-tempo house cut around an old sch...

We don’t know about you, but writing this has made us painfully hungry. Go and order from now www.veganvice.club and all major delivery platforms.

Who knows, maybe you’ll see them in the Orchard with us in 2021. Stay tuned…

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