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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.

Cock & Bull Brings Bold British Bites to the World Stage

Written by Benjamin Davis on . Posted in Global Marketplace, Manufacturing, Products.

From the heart of the UK food scene to a buzzworthy debut on the North American stage, Cock & Bull is quickly establishing itself as one of the most exciting emerging companies in the global plant-based space. Founded by celebrated British chef and television personality Richard Fox, the company has made a name for itself with its cheeky brand voice and serious culinary credentials. 

Cock & Bull wowed U.S. buyers during its 2024 debut at Plant Based World Expo North America in New York City, where it showcased a new take on classic British comfort foods. At a time when buyers are seeking authentic, internationally inspired, chef-crafted products that break through the clutter, Cock & Bull delivered with unmistakable flair. 

 

New Products: Bold Flavors, No Compromise 

Among the standout products drawing attention in both the UK and abroad is the Choriz-no Porky Pie—a smoky, spicy twist on the classic pork pie inspired by Spanish chorizo. It’s a bold reinvention of a traditional favorite, with rich spice blends wrapped in pastry so buttery, it’s hard to believe it’s vegan. 

Also making waves is the new Saus-ish Roll, boasting clean ingredients, big flavor, and zero artificial additives. With a texture and taste that rival its meat-based inspiration, this roll is anything but average. As the brand proudly proclaims: “This isn’t just food, it’s a revolution.” 

 

Retail Expansion and Recognition 

Cock & Bull’s playful yet premium products are making an impression on retail shelves—and racking up accolades along the way. At the 2025 Farm Shop & Deli Awards, the brand took home multiple honors: 

  • 🥇 Gold for the Spicy Choriz-no Empanada 
  • 🥇 Gold for the Chiki’ny and Mushroom Empanada 
  • 🥈 Silver for the Spiced Beefy Empanada 

Judges were astounded by the products’ taste and texture—many not realizing they were entirely plant-based. This level of sensory performance is exactly what today’s retail buyers are looking for: products that wow meat-eaters and vegans alike, made with clean, transparent ingredients. 

 

Foodservice Innovation: Nutrition Meets Simplicity 

Cock & Bull isn’t stopping at retail. The company is also turning heads in the foodservice sector thanks to its collaboration with the University of Nottingham on a groundbreaking new ingredient. 

This new innovation, designed to elevate the nutritional profile of Cock & Bull’s offerings, is a single compound ingredient that “out-wheys” animal protein—without the animals. It’s rich in amino acids, fiber, zinc, iron, and calcium, all while steering clear of ultra-processed methods, GMOs, and common allergens. 

For foodservice operators, this presents an opportunity to menu high-impact, clean-label plant-based dishes that are rich in both flavor and functionality—delivering on the evolving expectations of health-conscious diners. 

 

Leading the Next Wave of Plant-Based Products 

Cock & Bull is part of a growing trend toward culturally rooted, chef-driven plant-based brands that bring storytelling, nostalgia, and world flavors to the forefront. For retailers and foodservice buyers, the brand’s portfolio offers the kind of differentiation and depth that today’s consumers are craving. 

Its reception in the U.S. market signals something even bigger: international brands that bring culinary authenticity and modern nutrition can break through, even in an increasingly crowded plant-based landscape. 

As the plant-based category matures, it’s not just about mimicking meat—it’s about redefining indulgence, tradition, and nourishment. Cock & Bull is actively expanding distribution and partnerships in North America. For retail or foodservice inquiries, reach out via Cock & Bull’s website or connect with the team on LinkedIn. 

The UK’s Plant-Based Boom: What’s Driving Growth in the British Isles? 

Written by Benjamin Davis on . Posted in Global Marketplace, Government, Policy, Trends.

The United Kingdom has witnessed a significant surge in the adoption of plant-based diets, positioning itself as a leader in the global shift towards sustainable and health-conscious eating habits. This growth is propelled by a combination of evolving consumer preferences and supportive government policies. 

Consumer Demand and Market Expansion 

Recent data indicates that approximately 3-5% of the UK adult population identifies as vegan, a notable increase from 1% in 2016. This upward trend reflects a growing awareness of health, environmental, and ethical considerations associated with diet.  

The market for plant-based products has expanded correspondingly. Sales of meat-free products in the UK have grown by 40%, from £582 million in 2014 to an estimated £816 million in 2019, with projections exceeding £1.1 billion by 2024. Similarly, the plant-based milk alternatives market was valued at £260 million in 2019 and is expected to more than double to £565 million by 2025.  

Government Policy and Institutional Support 

Government initiatives have played a crucial role in fostering this dietary shift. The UK’s national innovation agency, Innovate UK, has invested up to £6.5 million in projects supporting the development of the plant-based protein sector, aiming to meet global consumer demands and create export opportunities.  

Additionally, organizations such as the Plant-Based Food Alliance UK have presented key requests to policymakers, emphasizing the promotion of plant-based foods in sustainable and healthy diets. These include developing a national action plan, updating dietary guidelines, and reforming food standards to align with sustainability goals.  

Health and Environmental Considerations 

The UK’s commitment to addressing climate change and public health challenges has further accelerated the plant-based movement. Reports highlight that food systems account for about a third of greenhouse gas emissions. Transitioning to plant-based diets is recognized as a viable strategy to reduce these emissions and promote health.  

Innovate UK is an organization working alongside governments to promote the emergence of plant-based innovation to keep up with this trend investing over £34 million to drive business growth and ensure the long-term resilience of UK food production. Their projects address a range of categories, including Alternative Proteins, Biofortified & Fortified Foods, Cultivated Meat, New/Novel Systems and Plant-Based Foods. This holistic approach ensures the development of both products and structures to evolve the food system in a healthy and sustainable direction. 

The UK’s plant-based boom is driven by a confluence of consumer demand, government support, and a collective shift towards sustainable living. As the market evolves, ongoing collaboration between industry stakeholders and policymakers will be essential to sustain and enhance this growth trajectory.  

Be sure to join us at Plant Based World Expo Europe in 2025 to witness the growth of the marketplace and taste the latest innovations for yourself.