Reading Time: < 1 minute The vegan afternoon tea will feature cakes and sandwiches (Photo: by CHLOE.)
Reading Time: < 1 minute

Vegan restaurant by CHLOE. is launching a classic afternoon tea in both of its London eateries next month.

The chain, which has outlets in Covent Garden and London Bridge, will offer a traditional menu of sandwiches, cakes, and scones.

Sandwich fillings will include vegan versions of Tuna Salad, Egg Salad and Smoked Salmon. The cake list will offer Victoria Sponge, Carrot Cake and Scones.

Vegan afternoon tea

by CHLOE. is one of multiple outlets offering a vegan alternative to afternoon tea, as demand for animal-free food continues to grow.

Last month, Laura Ashley the Tea Room added its own plant-based take on the meal to its menu. The brand, which has outlets in Burnham Beeches, Coventry, and Solihull, said it wants to cater to the growing demand for vegan options.

Rise of veganism

“With the rise of veganism in the UK we’ve seen an increase in vegan diners visiting the tea rooms,” Nigel Cooke, Head Chef at Laura Ashley The Tea Room Solihull, said in a statement sent to Plant Based News.

“We created our new vegan menu so that we can offer everyone an opportunity to enjoy the perfect afternoon tea experience, along with our vegetarian and gluten-free menus.

“Afternoon tea isn’t usually a vegan-friendly meal, so we are delighted to be able to launch a full afternoon tea completely free from animal products.”

Vegan afternoon tea at by CHLOE. will be available from March 7, costing £20 per head, or £27.50 including Champagne.

Maria Chiorando

Maria is a news and features writer for Plant Based News. As a former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. She was previously the editor of Plant Based News for over 3 years.