PLATES, where plant-based creativity meets Michelin-star techniques is opening its food studio and restaurant in London today.
Spearheaded by siblings, Keeley and Kirk Haworth, Plates is the most exclusive and finest plant-based restaurant to launch in London.
Currently the U.K. is home to over 3.5 million people who adopt a plant-based diet (up from 150,000 in 2006), equating to more than 7% of the population.
During the week, the dual-purpose creative space works with brands to deliver artistic plant-based events and content in an exciting and reimagined way, like never seen before.
Every Saturday the Shoreditch based food studio throws open its doors exclusively to the public to taste their innovative and healthy plant-based creations.
The Saturday transformation sees Plates morph into an intimate New York styled restaurant showcasing a five-course set menu, designed to take guests on a culinary journey, exploring food in its most natural form.
The first project to come out the food studio ‘Seasonal Metamorphosis’ in collaboration with Australian skincare brand, Aesop, sees an exploration into the seasons of 2018 focussing on a selection of hero ingredients – documenting their change from initial growth, through various treatments and cooking techniques, to a final work of art served on a plate.
Executive Chef Kirk has previously worked at some of the world’s finest restaurants, including The French Laundry, Restaurant Sat Bains, The Square and Quay in Sydney. Classically trained by the pair’s father, Michelin-starred Chef Nigel Haworth, Kirk’s food is strongly influenced by his Lancastrian roots, global travels and personal experience of living with Lyme disease.
Kirk Haworth, Executive Chef and Co-Founder at Plates said: “My health has meant that I have had to completely re-think the way I cook and the ingredients I use. At Plates we deliver something unique, both at the restaurant and at the food studio. We explore the intricate relationship between food, art and environment, creating a style that is new, entirely natural and innovative in its technique.
Inspired by my own plant-based diet and years training with the best Michelin chefs, I now take all that nature offers to deliver a new experience in plant-based dining.”
The innovative Hoxton based restaurant is open exclusively once a week, every Saturday. Executive Chef Kirk Haworth updates the menu every three to four weeks.
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