food and drink
Categories: Drink | Food
Tom's Deli at Lock29 brings you the very best vegan food trends.
Lucy Pearson opened Tom's Diner at Banbury Museum on the 21st September last year. It began as a popup concept and then snowballed quickly into a full blown cafe; first as a 3 month residency and now as a fully fledged part of Banbury Museum.
Lucy comes from a teaching and SEN/ Inclusion background, so Tom's really still reflects this ethos, in that we offer an inclusive menu that everyone can choose from. "We are vegan, gluten free and nut free- which sounds crazy but we have lost count of the number of happy dances we have had from customers when they realise they can choose from everything on the menu."
The food is inspired by Lucy's Mum's book of recipes that she collected while living in America in the 60's and 70's. The dishes have been veganised, without sacrificing any of the flavour. Drinks wise, they serve coffee roasted by New Ground Coffee, a social enterprise in Oxford that supports small coffee farmers AND locally offers roastery and barista training to people leaving the prison system. They also support small indie businesses such as Kombucha Kat (based in Witney) and Free Star Beer- an award winning alcohol free brewery.
"The Deli offer at Lock29 is very exciting to be part of, as plant based food has become so mainstream now. Even if customers aren't vegan or even vegetarian, lots of people are gluten free, or lactose intolerant, so the concept of inclusive eating also spreads beyond purely plant based."
Lucy and her team are looking forward to being part of a wider food community, and embrace the Happerley concept of feeding people the truth, and being honest about food provenance and where their food has come from.
"Banbury has so much potential as a foodie destination, and with the sustainable message from Lock29, there is no reason why Banbury shouldn't be firmly on the dining map, not just with 'locavores' but with the influx of green tourism and vegan visitors too. The hotels, restaurants, food court and other exciting attractions will definitely encourage more people to the town."
We asked Lucy if she could share a recipe with us:
"Next month, we are serving a New England inspired menu, which will be a lovely transition seasonally from Summer to Autumn. We always use fresh produce. This recipe is for our very popular Waldorf Salad which we served as part of our New York menu this month."