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Claiming to be the UK’s first restaurant offering cannabis-infused cuisine, The Canna Kitchen is due to open in Brighton’s Duke Street tomorrow (1 December).

The new venture is set to offer healthy artisan vegan and vegetarian cuisine, created by head chef Charlotte Kjaer (pictured). The seasonal, plant-based menu will use locally sourced, organic produce wherever possible, and includes dishes such as zaa’tar roast cauliflower, hemp heart tabbouleh, sesame cavolo nero and buckwheat and beetroot pancakes. Guests will have the option of infusing their food with UK-legal and non-psychoactive cannabinoids such as CBD, CBG and CBN when they order.

We are seeking to change misconceptions around this plant by introducing it to people in a form they may not have encountered before

Director Sam Evolution says he is aiming to redress dated stereotypes of the nutritious herb. “The numerous beneficial properties of the cannabis plant have always inspired me. It is one of the most versatile crops in nature, with potential applications in almost every area of our modern life. It also happens to be the most nutritionally complete human food source on the planet, with a host of therapeutic benefits. We are seeking to change misconceptions around this plant by introducing it to people in a form they may not have encountered before. My team and I are thrilled to be a part of this exciting new concept, and to share the amazing ideas that we have been creating together.”

In addition to the restaurant, The Canna Kitchen offers organic cannabis-based products – ranging from CBD oil, chocolates to hemp flower and cosmetics – through the Hemp Earth Dispensary located above the restaurant.

There is also a roof terrace where guests can relax and vape while enjoying a CBD Turkish coffee or Tunisian mint tea, and a cosy ‘chill-out’ lounge in the basement where they can enjoy non-alcoholic canna cocktails.

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About the Author

Jane Wolfe

Deputy Editor
Natural Products News deputy editor Jane Wolfe re-joined NPN in 2013 having previously worked for the magazine as a sub and freelance journalist from its Steyning beginnings.

Articles by Jane Wolfe
Jane Wolfe
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