Discover London’s latest vegan restaurant, Lickle Sugarcane, the place that offers the community of Clapham more than delicious Caribbean cuisine.
Lickle Sugarcane is the second restaurant of Chef Tarell Mcintosh, also known as “Chef Tee”. Chef Tee’s latest business specializes in authentic Caribbean vegan cuisine, serving hearty portions of vegan stews, jerk grills, fresh juices and more!
Lickle Sugarcane is focused on his community and staff as well as great food, with truly inspiring values that breathe new life into the hospitality industry.
What’s on the menu at Lickle Sugarcane
Lickle Sugarcane offers an extensive Italian and vegan menu, offering guests authentic Caribbean fare such as Ackee ‘n’ Blossom Fruit, Grilled Pumpkin Jerk, Callaloo Patties and more.
Some of the highlights of the menu are the sweet corn fritters, the 4 bean curry with coconut and thyme, and the Trinidadian sugarcane macaroni and cheese – a creamy mac and cheese served with pumpkin bites. stir-fried, MIAM!
In addition to offering fresh juices and smoothies, the restaurant offers BYOB guests (bring your own bottle). Chef Tee’s recommendation is to add rum to juices for a Caribbean hit. Don’t worry if we do!
Give Lickle a little more
Chef Tee’s admirable thirst for life and creativity resonates throughout Lickle’s cane sugar. The 27-year-old chef has previously worked in Michelin-starred kitchens, as well as as a teacher and in fashion marketing. Not to mention that it reached an impressive four degrees to boot!
His latest business offers a relaxed environment that is both sustainable and ethical, from its organic and local produce, to its exclusively biodegradable packaging, to the team Tee works with.
Influenced by his education in healthcare, Chef Tee is dedicated to hiring people between the ages of 16 and 25 to help him run his restaurants. At Lickle Sugarcane, he offers his staff a chance to develop their careers with catering qualifications as well as one-on-one training.
Speaking to the Wadsworth Times, Tee said: “After spending time in care homes as a teenager, I managed to get my first job at age 17 in a little cafe in Balham.
“This work has been the keystone of my career. It allowed me to learn to cook and move on to restaurants, it all happened thanks to this one opportunity.
The owner of the restaurant then explained that he wanted to give his staff the opportunity to further their career, to gain valuable skills and experience.
In addition, Tee works closely with local soup kitchens and homeless charities to support community members, providing meals, boxes of food and household items to those in need.