This week, Nub News spoke to Falmouth's newest plant-based kitchen Sloth and Sparrow about their new venture.

Originally running a pop-up eatery doing festivals and functions, founder Andre and his wife Angie opened a restaurant in November just off from Church Street.

They had always dreamed of having a restaurant, as spaces closed due to lockdown this meant spaces that wouldn't be otherwise available meant a new home for Sloth and Sparrow.

Founder Andre Joseph told Nub News:

"It feels like a really exciting time to join a permanent catering community in Falmouth because there are so many new and exciting things going on."

Operating from a food van for quite a while the popular specialist eatery had catered at the university, festivals, markets and private events across Cornwall.

That is a huge shift moving into your own restaurant, Andre continued:

"I have really enjoyed it, I have always loved doing the street food thing with the face to face customer experience.

"It has been really nice having a permanent place not having to worry about the wind or the rain, being able to have more space to do things, now we can have more gluten-free and we can serve more than just a selection of things, this can now be everyday instead of once a week or twice a week."

It was just going to be Andre and Angie working full time with a few others helping out part-time but demand was so high in the first few weeks Andre had to bring in more help and they have expanded the team quicker than planned.

On the community response, Andre said they were "blown away" with the volume of orders they were getting.

"I talked myself into thinking it would be like any other day, in that first week I just couldn't cook enough, it has been a good learning curve though, restocking fridges and training staff.

"I don't like letting people down when they have driven in from Truro, Redruth to come to try our food they get here and we are sold out."

When they first opened I went to try the burgers and had one of the Southern Fried Chicken Fillet (Seitan Chicken), it was superb! Wanting to find out how they get it like that, Andre added:

"When we did go vegan (about three years ago) it was at a time where that rush of vegan cooking, cookbooks, Youtube videos just took off, I had such a great time in my first year of going vegan and just relearning how to cook basically.

"I worked in restaurants for a couple of years but it was always a case of just adding vegetables. I wanted to know how to use Seitan flour, how to make it taste good and texture it but I was always comparing it to its meat counterpart which I think has helped me in the way that my previous self would find it tasty and interesting.

"I want the food to be comforting and familiar but not have to be made from animals, a lot of trial and error but I feel like I am slowly getting there."

After being closed for a few weeks for the Christmas period Sloth and Sparrow reopens today for walk-in orders, telephone pre-orders and delivery from One Delivery Cornwall from 12-9pm.

Click here to see more from Sloth and Sparrow.

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