Kirk Haworth, acclaimed as the best new chef in the UK's Top New Restaurant Awards, opened Plates, the first-ever vegan restaurant to win a Michelin star. As a chef-proprietor, he transitioned to a plant-based diet that he claims saved his career and life. Despite a strong focus on flavor, he distances his cooking from the vegan label, stating that Plates is about inviting people to explore alternative cuisine without pressure or trends. His winning pudding in the Great British Menu underlines his success in making plant-based dining appealing and accessible to everyone.
For Haworth, moving towards a strictly vegan diet was a lifestyle change that saved his career and, quite possibly, his life. But for him, cooking plant-based dishes is never about compromise. "I can make a sauce that is as rich as a meat sauce or even richer," he insists.
"Plates was never about trends," he explains. "A lot of people, including investors, were very sceptical, but we've always said that this is about flavour and a concept that doesn't need to be labelled as vegan. It's almost about eradicating that word. It's about letting the food do the talking."
He sums up this ethos thoughtfully, telling me, "I'm not trying to change how people eat. I'm just trying to open a window and let people come and have a look at an alternative."
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