Kirk Haworth

BaxterStorey hosts Culinary Experience with Kirk Haworth

Our culinary masterclasses have returned with a bang, with the first one hosted by Great British Menu star and executive chef at Plates, Kirk Haworth. The event welcomed 40 of our chefs and chef managers to explore the latest in plant-based cookery.

Kirk is renowned for his refreshing approach, after a career in classical cooking he moved to a plant-based diet to manage his diagnosis of Lyme Disease. He led a live recipe demonstration cooking up his signature mushroom risotto and chatted with our chefs about his approach of improving wellness through plant-based cookery.

Kirk commented: “What we eat is so powerful, not just physically, but mentally too. My philosophy is plant-based food should not be judged on preconceptions people have about vegan food; and the dishes created by BaxterStorey chefs are an example that plant-based food can be incredibly exciting. Limitation can often breed creativity, so when you are so restricted from so many ingredients you are used to cooking with, it creates a unique and raw style.”

Chefs were also treated to a live dessert demonstration from pastry chef, Leanne De’ath who shared her spiced ginger loaf cake recipe, as well as talks from the BaxterStorey at Home team, WildFarmed Regenerative Farming and The Society Christmas – all inspiring new, sustainable, and creative ideas for upcoming Christmas menus.

Andrew Aston, head of wellness and nutrition, who organised the masterclass said: “I’m delighted that Kirk found the time to come and share his experiences and passion for plant-based food with us. We are becoming more and more aligned with the food that we eat. We have a better understanding of the positive impact food can have on our health and wellbeing, it’s why we serve our customers the best in fresh, locally sourced produce and have introduced initiatives like Food EQ to make plant-based ingredients the key focus on the plate.

“I hope our chefs were inspired by Kirk and can go back to their kitchens better equipped with knowledge and skills on how to create exciting new delicious dishes, full of nutrients and seasonality, packed with flavour, whilst also continuing to support our wonderful producers’’

Look out for our next collaboration with a very well known chef who will be showing us an exciting new approach to pastry!

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