Nov 04 2024 4 mins 4
Inside the Plant-Forward Kitchen: London is the third installment of an educational video series produced by The Culinary Institute of America—a first-of-its-kind video reference library documenting plant-forward cuisines around the world. In this chapter, we explore the markets and restaurants of London and Cambridge, UK.
Among the featured chefs are David Moore and Chef Phil Kearsey of Michelin-starred restaurant, Pied à Terre. Chef Alexis Gauthier dishes on his trailblazing decision to remove all animal products from his restaurant, Gauthier, and Chef King Cookdaily tells us about his Buddhist roots being the inspiration behind his plant-based takeout menu.
From Chef Emerson Amelio de Oliveira’s zero waste philosophy to the eco-friendly restaurant design of Elly Ward’s, Edit; to Marc Summers of Bubula Spitalfields, who loves surprising his customers with just how delicious vegetables can be—our tour of London’s plant-forward kitchens will surprise and inspire you.
