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Tag: Culinary

A Michelin Star for a Vegan Restaurant: What It Means for the Future of Plant-Based Dining 

Written by Benjamin Davis on . Posted in Foodservice, Global Marketplace, Restaurants.

The plant-based food movement has reached a historic milestone: for the first time, a fully vegan restaurant has been awarded a Michelin Star in Great Britain & Ireland. Plates London, led by Chef Kirk Haworth, has earned this prestigious recognition—not for being vegan, but for delivering world-class cuisine that stands alongside the finest dining experiences in the world.

This moment is bigger than just one restaurant. It signals a seismic shift in the perception of plant-based food, proving that vegan cuisine is not just a dietary preference but a serious contender in the highest echelons of the culinary world.

 

A New Era for Plant-Based Fine Dining 

For years, plant-based cuisine has been viewed through a narrow lens—often associated with health-conscious choices, sustainability concerns, or casual dining concepts. Plates London challenges this stereotype, presenting a high-end, multi-course tasting experience that treats vegetables, nuts, grains, and legumes with the same artistry and technique traditionally reserved for meat and seafood.

Michelin’s recognition of Plates isn’t about making a statement on veganism—it’s about recognizing outstanding culinary craftsmanship. As the Michelin Guide Inspectors put it:

“Plates is not just ‘the vegan Star’—it is a Star full stop. An inventive, adventurous, and superbly executed dining experience from Chef-Owner Kirk Haworth and his team, it is fully deserving of its new Star status.”

This distinction elevates plant-based cuisine beyond its niche and places it firmly in the conversation of gastronomic excellence.

 

What This Means for the Food Industry 

The Michelin Star for Plates London isn’t just a win for one restaurant—it’s a wake-up call for the entire foodservice industry. Here’s why this moment matters:

  • Plant-based dining is now a mainstream culinary force. The success of Plates shows that fine dining customers—whether vegan or not—are eager for plant-based innovation. Restaurants and chefs who ignore this shift risk falling behind.
  • The demand for elevated plant-based cuisine is growing. Plates has been fully booked since opening, proving that diners crave plant-based experiences that go beyond the usual salads and grain bowls. This presents an opportunity for restaurants of all types to rethink their plant-based offerings.
  • Culinary technique matters. What sets Plates apart is its ability to apply classical fine-dining techniques—like fermentation, aging, and intricate sauce work—to plant-based ingredients. This level of refinement will become the new expectation for plant-based menus worldwide.
  • Vegan cuisine is evolving beyond its stereotypes. Gone are the days when plant-based food was considered restrictive or “missing something.” Plates proves that vegan dishes can be indulgent, luxurious, and deeply satisfying—a message that will continue to shape consumer expectations.

 

A Challenge to the Restaurant Industry 

The recognition of Plates London is just the beginning. It sets a new standard for what’s possible in plant-based foodservice, challenging chefs, restaurateurs, and food industry leaders to push the boundaries of creativity and flavor.

For restaurants and foodservice operators, the takeaway is clear: plant-based cuisine is no longer an afterthought—it’s an opportunity. Whether in fine dining, casual restaurants, or even quick-service chains, those who embrace the evolution of plant-based food will lead the next wave of culinary innovation.

As more restaurants follow in Plates’ footsteps, the question is no longer whether plant-based dining can compete with traditional fine dining—it’s how quickly the industry will rise to meet the challenge.

Stop Food Waste Day: Culinary Innovation for a More Sustainable Food System

Written by Benjamin Davis on . Posted in Foodservice, Ingredients.

Today marks Stop Food Waste Day, and the message from some of the world’s largest foodservice players is loud and clear: tackling food waste starts in the kitchen.

On LinkedIn, Compass Group, a global leader in institutional foodservice, celebrated its chefs for their role in transforming leftovers into opportunity:

“Our incredible Compass Group chefs are leading the charge today on #StopFoodWasteDay… and have been all year round! 

We are very lucky to have such an inspiring group of chefs that champion sustainable practices in our kitchens. From repurposing leftovers and smart menu planning, to tracking waste and using innovative food waste technologies, their passion and innovation are helping drive real change.”

In institutional kitchens—whether in schools, hospitals, or corporate dining—minimizing food waste isn’t just a sustainability goal, it’s a business imperative. But repurposing food doesn’t have to mean compromising on quality. In fact, some of the most exciting food innovations on the market today are designed specifically to turn food waste into customer favorites.

Here are upcycled products and strategies tailored for institutional foodservice environments:

Upcycled Bread Crumbs and Croutons

Made from surplus bread, these crunchy toppings are ideal for salads, soups, and baked dishes. Some suppliers even offer flavored varieties to reduce prep time and boost flavor.

Banana Peel Chutney

Common in many cuisines, this sweet and spicy condiment repurposes banana peels that would otherwise be tossed. Perfect as a dip or sandwich spread.

Root-to-Stem Slaws and Soups

Carrot tops, beet greens, broccoli stems—these typically discarded ingredients can be turned into delicious, nutrient-rich sides or blended into soup bases.

Spent Fruit Jam

Pulp leftover from juicing or smoothies can be transformed into house-made fruit spreads. Pair with whole grain toast or as a base for vinaigrettes.

Plant-Based Cheese from Aquafaba

Aquafaba (the liquid from canned chickpeas) is a high-protein emulsifier that can be used to create creamy, dairy-free cheese spreads or dips—particularly relevant for plant-forward menus.

Upcycled Pizza Toppings

Vegetable trimmings, past-prime produce, or irregular cuts can be roasted and used as pizza toppings, reducing prep waste while delivering flavor and variety.

Upcycled Snack Bars

Use food scraps like nut pulp (from plant milk production) or dried fruit bits to create in-house snack bars—a great grab-and-go item with clean label appeal.

Food waste reduction isn’t just about doing less harm—it’s about creating more value. The institutional kitchens that lead with creativity, care, and sustainability are setting a new standard for the future of food.

As Compass Group’s example shows, the chefs leading this charge aren’t just cooks—they’re change agents.

Want more strategies to turn surplus into satisfaction? Stay tuned for an upcoming spotlight on foodservice operators who are rethinking waste, one meal at a time.