Let Them Eat’s owner, Tanya Agius, consistently raises the bar for vegetarian food. With more than 18 years’ experience in fine dining kitchens, she transforms grains, pulses and fresh vegetables into dishes filled with vibrance, taste and texture.

The philosophy behind Let Them Eat is “whole food for a fast life”, offering people the kind of food they’d make at home, if only they had the time. Large cabinets are stocked with a daily selection of tarts, salads and individual items, which customers can eat in-store or take home in an environmentally friendly recyclable cardboard box.

Choose from big slabs of pumpkin and lentil lasagna or cheese-filled parsnip arancini with a crunchy seed-crusted coating. Most of the items are gluten-free, and many are dairy-free and vegan-friendly, too.

Let Them Eat only uses local produce, sourcing from farmers markets where possible, and ensuring that all ingredients are free of preservatives and chemicals.

It’s fast food, but the kind you can feel good about, knowing you’re supporting small local business and the environment as well as, of course, nourishing your body from the inside out.