Met Bar & Kitchen, Solihull supports veggie month this month. 

A few weeks ago I was contacted by the Met Bar and Kitchen in Solihull for my input into their new menu. They wanted to explore with me their vegetarian dishes and ways in which they could improve the scope and variation on the menu in order to launch their new dishes and menu during Veggie Month which falls this month (March). 

I have to be honest and say that i’d never eaten at The Met Bar & Kitchen before though I’d seen them on Twitter and walked past numerous times when in Solihull, but knew for vegetarians the menu was limited and felt more of an add on rather than interesting enough to attract vegetarians into the bar, as well as impress meat eaters to try them out. 

The Met Bar Press Release says: 

‘Solihull’s Met Bar & Kitchen is marking Veggie Month by launching a range of daily changing vegetarian specials which will run throughout March. 

Created by Head Chef Zeke Agrios with ideas and input from Midlands-based vegetarian food blogger Andy Hare, the meat free dishes have been developed to tempt both vegetarians and meat eaters, with fresh seasonal and colourful ingredients expertly combined to make flavoursome and satisfying meals. 

Veggie Month specials include Coconut and Sweetcorn Fritters with spicy avocado, cherry tomato and Corriander salsa: Chargrilled Aubergine, sundried tomato and mozzarella wrap with marina a sauce and pine nut crunch and Ricotta and Spinach filo parcel served with puttanesca sauce. 

Met Bar and Kitchen Owner Alistair Tyson said: “We were conscious that vegetarian dishes are very often put together by meat eating chefs so we invited Andy to come up with some opinions he’d like to see on menus when dining out.

“Andy’s suggestions are a refreshing change and, with some chef development, they sit well alongside our new seasonal menu which will also launch in March. 

Andy Hare said: “A vegetarian meal when dining out can often mean a pasta or mushroom based dish. 

“We have some great vegetarian menus in Midlands restaurants and I’m delighted to add Met Bar and Kitchen to that list. My wife is a meat-eater and I know these are dishes she would order and enjoy too.”

The new menu also includes Butternut Squash, new potato and spinach Goan curry with Corriander Naan bread and Mac’ and cheese with forest mushrooms, spinach, blue cheese crumb and truffle oil. 

 Mac’ and cheese with forest mushrooms, spinach, blue cheese crumb and truffle oil.   Coconut and Sweetcorn Fritters with spicy avocado, cherry tomato and Corriander salsa. 

The dishes that I suggested will also be on the menu as specials, over the course of the month. 

Met Bar & Kitchen also have a Delicious Spiced chick pea and roasted pepper burrito with sour cream. Served with mixed leaves and frites For £6.25 Monday-Saturday to 6pm.  

Animal Aid’s Veggie Month provides an opportunity to emphasis the positive benefits of a vegetarian lifestyle and diet. 
It runs from March 1st-31st.

The Met Bar & Kitchen is owned by Solihull Businessman and residents Chris Kelly and Alistair Tyson. They are also proprietors of The White Horse at Balsall Common and are involved in The Sun on The Hill in Birmingham. 

Met Bar & Kitchen, 680 Warwick Road, Solihull (town centre) B91 3DX. 

0121-705 9495.


Thanks to Lucie Ray-Barrett on behalf of Met Bar and Kichen, Solihull for my involvement. 

Thanks for reading, 

Andy 😊


6 thoughts on “Met Bar & Kitchen, Solihull supports veggie month this month. 

    • Thanks Liz, I’d like to think I can help places devise better and more varied menus. The curry looks good, hopefully the others will tick the box as well. Enjoy it if you go and let me know how you get on.

  1. Great stuff Andy, it’s about time chefs started realising there’s more to veggie food than cheese and pasta! Will definitely try the menu when I’m next in Solihull.

    • Thank you. I enjoyed having the input and if I can help restaurants make some positive changes and think about the menus they have then all the better. The Met certainly needed an overhaul and hopefully people will like the dishes and the changes and after March it will keep developing and changing.

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