Palm Greens opens in King’s Cross

Palm Greens has launched a residency in King’s Cross - bringing its sustainable, innovative, plant-based breakfast and lunch bowls to a brand new location. The Californian-inspired establishment joins three other popular vegan traders to form a new fast-casual destination, Plant-Based Pit Stop, which can be found opposite the KX Underground entrance.

Having started out at Broadway Vegan Market in July 2019, followed by KERB, Victoria Park and Broadway, Palm Greens also has a residency in nearby Netil House, but King’s Cross is its first stand-alone site. Morning commuters and visitors can enjoy Overnight oats or a Chunky cocoa granola bowl with banana and oat milk.

Lunchtimes offer a selection of three hearty salads: the Mexican Tostada with black beans, quinoa, roast squash, shredded cabbage, organic leaves, pickled onion and chipotle crema, topped with a roast cauliflower tostada and toasted seed guajillo oil; the Miso Mushroom with black lentils, roast portobello mushrooms, red onion, shredded beetroot, kale, mesclun miso maple vinaigrette, roasted hazelnut and a dollop of tahini; and the Kale Caesar with organic cavolo nero and baby gem, quinoa, butter beans, kohlrabi, sourdough croutons, crispy capers, nutritional yeast, a creamy cashew caesar dressing and roast almonds. Add truffle oil for extra flavour or homemade habanero oil for a spicy kick.

Miso Soup is also available to accompany the salads, and snacks such as Ginger curry leaf cashews and Tamari seeds.

Palm Greens is set up by founders Kali Hamm and Memby Jago. Kali studied at the Natural Gourmet Institute in New York which specialises in nutrition, vegetarian and vegan cooking. Here she was hugely inspired by the food scene in New York, where her style began to develop. She worked internationally as a private chef for over 10 years cooking for ultra high net work clients, travelling the world for both work and pleasure, always looking for inspiration. Memby came from the music industry before falling in love with hospitality in his role as Host at Som Saa. The intention with the new Palm Greens is to fill a gap in the market for healthy fast food packed with flavour. The pair want to make it easy to eat well: sustainably, locally where possible, plant-based, nutritionally balanced at all times and above all else, delicious. Their ethos runs through everything they do from the compostable and recycled packaging, to the sourcing of ingredients such as British quinoa.