Botanical-themed venue The Botanist has unveiled plans to host a pop-up dessert stall across two central Ipswich locations this weekend, ahead of its highly anticipated opening later this month. Giving back to the local community, The Botanist will donate 100% of sales from the Cookie Dough activation to independent Suffolk charity St Elizabeth’s Hospice, which delivers care to patients and their families who are living with progressive or life-limiting illnesses.

Known for its stunning interiors and world-famous quirky cocktails, the bar-and-restaurant is giving locals the opportunity to sample one of its signature dishes – Cookie Dough – with a ‘pay-as-you-feel’ Cookie Dough festival van set to open in the town centre over Easter weekend.

Open from 12:30-15:30 at 1 Cornhill (outside the new Botanist site) on Saturday 16 and 12:30-15:30 at Orway Quay (IP3 0BW) Sunday 17 April, guests can build their own dessert by choosing from a selection of toppings and mouth-watering sauces for their Cookie Dough pot, as well as a scoop of ice cream from a selection of flavours including Vegan Salted Caramel, Mint Choc Chip and Funky Banana.

Acoustic live music sets will keep guests entertained as they enjoy their sweet treats in the forecast sunshine throughout the weekend.

Rachel Guy, Opening Manager for The Botanist, said “We can’t wait to open our doors later this month and welcome the residents of Ipswich into our secret garden of food and drink.

“Bringing our unique concept, beautiful botanical décor, signature Hanging Kebabs and award-winning expertly crafted cocktails to the area is super exciting for us – and we hope the locals love what we have to offer as much as we do!”

The Botanist, which opens to the public from 25 April, has this week released details of its spring menu, including Ribeye Steak served with truffle béarnaise sauce, Botanist Cheeseburger with pulled beef, maple bacon, crispy onions and truffle mayo and Cookie Dough, which comes topped with Bubbly Mint Aero.

Vegan diners can choose from a growing menu of options, with over 30% of dishes being suitable, including Super-Greens Houmous served with sundried tomato oil and Romana flatbread and the Vegan Hot Board with bang bang cauliflower, crispy porcini gnocchi and celeriac, cashew nut and mushroom pot pie.

Dishes start from £4.95 for starters, £10.95 for mains and £4.95 for desserts.

For more information visit

All articles on this news site are submitted by registered contributors of SuffolkWire. Find out how to subscribe and submit your stories here »