One of them lived in Nottingham, the other in Dubai and veganism brought them together.
Kate Antill was a flight attendant living in the Middle East when she decided to take being vegetarian to a new level.
But as she went online and scrolled through Adrian Bhagat's vegan recipe website, created at his home in Nottingham, she had little idea that it would lead to a relationship and a brand new life on the other side of the world.
Kate, 33, says: "I decided I was going vegan and I found his cooking website when I was desperate for ideas. I looked at some of the things on there and thought I have no idea what half these ingredients are, how do I get hold of them? So I thought I'd email him and we got chatting. A few e-mails bounced backwards and forwards. I thought 'I'm going to invite myself to Nottingham next time I'm in England' – and he never got rid of me!"
The first meal Adrian, a vegan for 21 years, cooked for Kate was a mushroom and nut pie – a dish that has been on the menu of their new Bluebird Cafe in Sherwood.
For Adrian, an IT worker for 18 years and Kate, who used to work for Emirates Airlines, the cafe signalled a move into unchartered territory.
But two months into their new venture, the cosy eatery with seating for 17 has received a warm welcome from vegetarians and meat-eaters like.
When customer Nicola Couch left a review of the food on the Trip Advisor website she described it as delicious, adding: "The fact that there is a vegan option for every choice on the menu is a bonus, as you don't feel that you're missing out at all."
The menu at the cafe, the former home of Mmm Deli, on the corner of Mansfield Road and Winchester Street, changes monthly.
All the food is vegan but vegetarians can have dairy ice cream or cheese if they wish.
Adrian, who continues to work two days a week as a software project manager and four days in the cafe kitchen, says: "You find as a vegan you usually get the dish with something taken out – you can have this without the cheese or the dressing – but here it's the other way round.
"We have a vegan menu which has vegetarian options. I think we're the most vegan-friendly place in Nottingham.
"There have been lots of nice comments about the food and people just come by and say Sherwood really needs a vegetarian restaurant and they're happy it's here."
Using good quality ingredients, dishes are cooked from scratch in the tiny kitchen.
This month's starters are French onion soup, a warm salad of wild mushrooms and chestnuts or Thai-flavoured houmous.
A colourful red bean, coconut and cashew casserole is one the hearty mains, or creamy red onion tart, made with walnut pastry, is served with wasabi roasted asparagus and salad.
"It's the kind of thing I always cook for friends when they come round," says Adrian, 42, who runs the online vegan guide for Nottingham.
"We are trying to market to lot of people, so for people who are steadfastly meat-eaters we try and give them things they are quite familiar with like pies....it's not like it's freaky food.
"And then we have vegetarian customers expecting to find something different to what they cook at home, so we try to do a bit of both really.
"I don't make my food fussy though – it's healthy and it's filling, nutritious and wholesome," says Adrian.
Desserts for January are a comforting spotted dick pudding with cream or custard, poached pears in red wine or – the piece de resistance – a cookies and cream sundae.
Kate says: "That's one of our things – we wanted to have really good sundaes.
"That's one thing as a vegan you never get anywhere, an amazing sundae for pudding, so every month we have a different one with either vegan or vegetarian ice cream.
"We've done chocolate fudge brownie ones when we first opened, then knickerbocker glory and this month is cookies and cream. Those are really good – they're my favourites."
The drinks menu favours local breweries Flipside and Magpie and beers that are gluten-free (Green's) or fruit (Samuel Smith). For those who prefer the grape to the grain, the wine is organic.
Kate's background as a flight attendant in first class has been a bonus when it comes to organising front of house.
"I really know my stuff as I did first class for a long time. I know how things should be to and make sure everything's lovely.
"When it comes to customer service I'm focused on making sure everything here is done as well I would have expected back then."
She works in the cafe when she's free but a full-time job as an ambulance driver responding to 999 calls means she works long shifts, often at unsocial hours. In her absence, the Bluebird employs two teenage waitresses, who are both vegan.
Naming the cafe was down to Kate. The couple considered everything from the V Spot to the Hedgehog Cafe.
But bluebirds and the freedom they represent seemed to tie in best with Adrian's escape from the daily 9-5 grind.
Kate was also responsible for the decor. Light blue painted walls, cream vintage-style floorboards and wine bottles lined up in the window depict a simple but cheerful style.
The wooden chairs, from Freecycle and friends, have colourful seat covers made by Kate from remnants of material and a couple of her old dresses.
Adrian, meanwhile, put his woodwork skills to good use by making the tables.
"We got lot of crockery and cutlery, mismatched, from car boot sales. The whole design of the place is a bit mish mash but it's fun and quirky that way," says Kate.
"We got all kind of cool stuff from car boot sales like this vase which was absolutely filthy – we got it for 10p. It's got a little cow on it and says 'absolutely pure milk' – how retro and lovely that is that? It's probably from the 50s".
The day the Post visited, it was all hands on deck preparing 400 vegan sausage rolls and desserts for Nottingham Trent University's Give it A Go Week, which encourages students to try different foods.
At the moment the cafe is open Wednesday to Saturday, from 5-11pm but welcomes 'takeover chefs' who use the premises to cook their own food.
D's Popup Kitchen runs Falafel Thursdays from 11am to 3pm and Beccy's Global Kitchen serves lunch on Saturdays between 12pm-3pm. Adrian, meanwhile, is planning Friday lunchtime pizzas.
Bluebird waitress Catherine Hall, 19, is the president of NTU's Vegetarian Society. She has never eaten meat and turned vegan a year ago.
"Knickerbocker glory is my favourite thing. I'm a dessert person and usually when I go out pudding is fruit. There is not much choice," says Catherine, who is studying wildlife conservation.
Fellow waitress Eshe Graham, an 18-year-old who turned vegan six years ago, says the choice is something she's not used to.
"Usually there's only one or two options in restaurants but finding somewhere you can go and eat everything is amazing."
Bluebird Cafe, 610 Mansfield Road, Sherwood, www.bluebird-cafe.co.uk, telephone 07542 230976.
TRY IT AT HOME
Lime and Coconut Cheesecake
This is quite a unique cheesecake that contains no cheese or other animal products. It's light but rich, creamy but sharp. It's healthier than regular cheesecake too and won't make you feel bloated.
Ingredients (serves 6-8)
250g vegan ginger biscuits
2 dessertspoons vegetable oil
145g creamed coconut
2 limes
350g firm silken tofu
1 avocado
70g caster sugar
Coconut shavings and lime slices to decorate
Method:
1. Break the biscuits into fine crumbs in a blender or put them into a plastic bag and crush with a rolling pin.
2. Place vegetable oil and 45g of the creamed coconut into a pan. Heat gently, stirring continuously, until the coconut has melted.
3. Take off the heat and add the biscuits. Mix well and transfer to a lightly oiled 7in cake tin with a spring bottom. Press down firmly and leave to cool in the fridge.
4. Using the saucepan again, add the juice and pulp of two limes and the rest of the creamed coconut. Heat gently until the coconut has melted.
5. Transfer to a blender and add the tofu, avocado and sugar. Whiz until well blended and smooth.
6. Remove the biscuit base from the fridge and pour the lime mix into the tin. Place in the fridge to set for approximately three hours.
7. Decorate with coconut shavings and lime slices.
![Vegetarian and vegan delights at new Bluebird Cafe in Sherwood Vegetarian and vegan delights at new Bluebird Cafe in Sherwood]()