The Canna Kitchen’s mission is to change the way people think about the cannabis plant by creating beautiful vegetarian dishes which are tastefully complimented with its infusion.
Cannabis is a highly nutritious, versatile and powerful herb; it is packed full of flavour, fragrance and natural therapeutic benefit. The Canna Kitchen aims to redress dated stereotypes mislabeling this extraordinary natural resource purely as a recreational substance.
Their food is contemporary and fresh, using locally sourced and organic produce wherever possible.
It is also ensure any trace elements of THC, (the psychoactive compound found in cannabis), are within legal limits, rewriting the book on traditional canna infusion.
CannabizDaily speaks with Sam Evolution, the owner of Canna Kitchen.
How did the idea for the UK’s first Cannabis infused restaurant materialise?
Having worked with hemp for the last eleven years, I have been interested in new ways of demonstrating the plants incredible properties and versatility as a crop. The idea to bring quality organic food into the mix came when I was experimenting with some flavour combinations with friends, and discussing the potential. The Canna Kitchen concept was then born.
With CBD getting ever so popular in the UK, what are the reactions to this new restaurant concept?
The reactions have been overwhelmingly positive, with a predictably small percentage of criticism coming from individuals struggling to differentiate the holistic and recreational sides of the plant. Though these have been in the minority.
How would you describe the dining experience?
Our dining experience is laid back, comfortable and ambient, with an emphasis on warm and friendly service. Coupled with amazing food and drink, focussed on flavour and nutrition, and also a healthy dose of informative education.
From a chefs point of view the crossover between food and cannabis infusions must have been an interesting learning curve. Tell us more about that?
There was certainly an amount of trial and error in the beginning with infusions dramatically affecting the flavour of dishes. Finding balance with flavours has been the most challenging aspect for us. We now feel that we have a good understanding of this, and continue to experiment in new and interesting ways.
Based on an average dish what is the amount of CBD per serving? How is this controlled if a customer orders 4 courses for example. Where is the fine line between a light and heavier dosage?
Over a three course meal, a diner would consume between 20 and 30mg of CBD, depending on the drinks that are ordered and any sides. This is enough of a dose for the average person to gain a valuable effect, whether it be relaxation, or pain mitigation.
Canna Kitchen also have plans for a CBD cafe in future, will this be an onsite extension of Canna Kitchen or a separate business?
We have a large premises, and our concept currently includes a cafe, restaurant, dispensary, and outdoor heated terrace.
From a cost perspective in comparison to other vegetarian/vegan restaurants how will Canna Kitchen differ with the addition of CBD?
Even with the additional ingredients in our food, we strive to keep our prices reasonable, they have even been described as nominal, the food and drink are very high quality, and the diner receives great value for money.
Any plans in future to venture into actual Cannabis when it becomes legal in the UK?
We will certainly adapt to with any future legislation changes that occur. We remain versatile in our approach.
What are the short term plans for Canna Kitchen?
We are in talks currently with potential partners and investors and planning to roll the idea out over the UK in a strategised franchise format.