What are the opening hours?

Tuesday 10:30am - 10:30pm Wednesday 10:30am - 10:30pm Thursday 10:30am - 10:30pm Friday 10:30am - 10:30pm Saturday 10:30am - 10:30pm

Omni

London based restaurant specialising in innovative plant-based food. Available to hire. Available to hire for any occasion.

25/08/2026

Wow - Friday really was quite emotional. It was incredible to see so many familiar faces almost 2 years since we had to close our doors & we’re incredibly grateful for your continuous support. It was so much fun getting to test out a new concept for all 60+ of you & be back cooking together, collaborating with Alexia Dellaca-minot & paired with wines. A huge thank you to everyone involved & Studio Gauthier for hosting us & for the collaboration. We hope you all had a wonderful evening & thank you all so much again. Until next time X
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13/08/2026

We’re getting ready for our pop-up over at Studio Gauthier next Friday 21st August, trialling and testing some new dishes. Making the most of Summer’s plentiful produce, this course celebrates radish with a Cantonese style radish cake with cured radish pieces, that is then glazed with a mirin and yeast garum. This is served with two types of pickled radish, one being a miso brined radish to cut through. We can’t wait to cook and see you all again!
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09/07/2026

The evening schedule and menu preview for our event on 21st August at , counting down the days for this one!
With this menu we wanted to do something a little more special. We’ve decided to celebrate a single vegetable for each course, testing ourselves in trying to utilise the best produce in a variety of processes. Tickets are selling fast so get yours soon so you don’t miss out, hope to see you there!
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03/07/2026

🚨 We’re back on Friday 21st August in Soho🚨 Join us for a seasonal Summer pop-up in collaboration with Studio Gauthier with a 6 course tasting menu, excellent drink list, live music & even a Q&A with us.
This will be a completely new menu with more details to follow - all bookings can be made via - seats are limited!
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25/05/2026

‘Tis the season for foraged wild garlic pesto on absolutely everything but this time we served it with asparagus with miso aioli. We had a lovely catering job this weekend to kick off event season, we served this with our oyster mushroom skewers & char siu, crushed pots & a spring green salad with truffle vinaigrette. The first course was our focaccia with butterbean, rosemary & preserved lemon, along with tofu whip with mapo top, ending the meal with chocolate cremeaux, beetroot ‘monkey blood’ & crushed nuts.
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31/12/2025

Looking back over this past year of pop-ups, supper clubs, the birth of our baby girl and a whole heap of Weddings. Despite no longer having our own brick and mortar site, it’s been a special one! Thank you to all our loyal customers who’ve eaten at one of our events or booked us to cater, as well as our event staff - your support is everything 🫶
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23/12/2025

Some Christmas side dish inspo from some of our favourites:

1. Charred hispi with tofu cream & tarragon oil
2. Grilled carrots, coconut labneh, ‘honey’ dressing, nigella seeds
3. Grilled green beans, sticky soy-chilli dressing, fermented mustard greens, toasted cashews & mixed herbs
4. Grilled & blanched broccoli with miso tahina - a classic. Can be tenderstem, regular, whatever you have

So many more ideas in the archives - Let us know if you want more details 🫶
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03/12/2025

We love the & getting to experiment with their beans has been a lot of fun. There are so many delicious dishes to make with all their products but we wanted to start off with a little sweet treat. These are our fudgy white bean, miso blondies. Give them a go! Recipe below:

Since these beans come in stock, I decided to lean into that flavour and Blitz them with 1tsp miso. I drained most of the stock off and saved it for a chilli but the beans still had a nice savoury flavour.

• Then you want to melt 1/2 cup butter with 4tbs golden or brown sugar.

•Pour the melted butter and sugar mix into the blitzed beans.

Add in:
• 1tbsp corn flour
• 1tbsp baking powder
• 1 tsp vanilla (powder or essence)
• 1/2 cup white chocolate chips or chocolate bar
• 1/2 cup halved raspberries

• Bake at 180C for 45 mins, checking and turning half way through

• Drizzle melted chocolate on once cooled and you have a really decadent sweet treat!
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22/10/2025

Some shots from a very Autumnal wedding on the weekend. My first event after maternity leave at the beautiful .cafe.space in Hackney & it feels good to be back cooking for you all! We’re officially taking bookings again, so if you’d like us to host your birthday party, Christmas do, Wedding or occasion of any kind then either DM us or pop us an email 💫
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15/08/2025

This weeks favourite: split & blanched green beans with grilled peaches & toasted cashews in a simple vinaigrette of white balsamic & heaps of mint. A good one for the heat this weekend!
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Address

24A Peckham Rye
London
SE154JR

Opening Hours

Tuesday	10:30am - 10:30pm
Wednesday	10:30am - 10:30pm
Thursday	10:30am - 10:30pm
Friday	10:30am - 10:30pm
Saturday	10:30am - 10:30pm

Website

http://theomnicollective.com/

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