Showcasing vegetarian cuisine, Vanilla Black in Tooks Court utilises modern culinary techniques and ingredients to increase flavour and enhance its appeal, as well as meet the challenge of cooking without meat or fish. Guests can unwind in a stylish contemporary setting.

Vegetarians, as well as all those interested in vegetarian food, can look forward to beginning the meal with dishes like cream of tomato soup, olive oil fried Yukon gold potato cakes and broad bean custard with a cheese and onion vinaigrette. Moving on to more substantial fare involves dishes like poached duck egg and Ribblesdale pudding with pineapple pickle, asparagus and chervil pesto crumpet with yoghurt curd and leek tagliatelle and baked Blue Wensleydale with apple purée. The finishing touch to the meal is added with desserts like strawberry crumble trifle and rosehip macaroons, Channel Island brie and white grapes, and Valrhona dark chocolate and orange truffle.