In the heart of London’s bustling Shoreditch district, a quiet revolution is taking place—one that is redefining the UK’s fine dining scene. Plates London, a plant-based restaurant that blends innovation with artistry, has just made history by becoming the first fully vegan establishment in the UK to receive a Michelin star. This milestone is not just a win for the restaurant’s passionate team but also a sign of changing culinary preferences, where plant-based cuisine is no longer seen as an alternative but as an equal, deserving of the highest accolades.
A Chef’s Journey: From Adversity to Innovation
At the helm of Plates London is Chef Kirk Haworth, a name that has quickly become synonymous with vegan gastronomy. However, his path to this remarkable achievement was far from conventional. Haworth’s culinary career was thriving when, in 2012, he was diagnosed with Lyme disease, a debilitating illness that left him suffering from extreme fatigue, chronic pain, and a host of other life-altering symptoms.
For years, his condition remained undiagnosed, and as his health deteriorated, he struggled with maintaining his passion for cooking. The long hours, physically demanding kitchen environments, and stress only worsened his symptoms. Desperate for a solution, he turned to plant-based nutrition, a decision that not only helped him regain control over his health but also sparked an entirely new perspective on food.
Realizing the immense potential of plant-based cuisine, Haworth left behind traditional cooking methods and embarked on a journey to redefine how vegan food was perceived. In 2024, he launched Plates London with his sister, Keeley, blending their shared passion for sustainability, creativity, and wellness into a restaurant that would soon become a symbol of innovation.
Culinary Excellence Recognized
Earning a Michelin star is an extraordinary achievement for any restaurant, but for a vegan establishment, it represents a seismic shift in the culinary landscape. Michelin’s inspectors, renowned for their meticulous standards, praised Plates London’s inventive approach to plant-based fine dining, noting that Haworth’s creations “could convince the most committed of carnivores.”
The award is a testament to the artistry and depth of flavor that Plates London brings to the table. Unlike traditional vegan restaurants that focus on meat substitutes, Haworth takes a whole-food, ingredient-first approach, using fermentation, pickling, and aging techniques to create complex, layered flavors.
A Menu That Tells a Story
Dining at Plates London is an experience, with each dish telling a story of sustainability, craftsmanship, and seasonality. The restaurant offers an exquisite tasting menu, a concept traditionally reserved for high-end non-vegan establishments.
Some of the standout dishes include:
- Mung and urad bean lasagne – A reimagined take on the Italian classic, featuring a silky miso and chive sauce.
- Black truffle and artichoke risotto – A rich and aromatic dish enhanced by the citrusy notes of blood orange and the crunch of toasted hazelnuts.
- Raw cacao gateau with sour cherry and coconut blossom ice cream – A decadent yet wholesome dessert that encapsulates the balance of indulgence and health-conscious eating.
By focusing on seasonal British produce and using a zero-waste philosophy, Plates London goes beyond being just a restaurant—it is a statement on how food can be both delicious and sustainable.
The Rise of Plant-based Fine Dining in the UK
The UK has seen a significant surge in veganism, with more people embracing plant-based lifestyles due to concerns over health, environmental impact, and animal welfare. According to The Vegan Society, the number of vegans in the UK surged to 2.5 million by 2024, making up 4.7% of the adult population.
This cultural shift has been mirrored in the food industry. In 2021, a vegan restaurant in southwest France became the first fully plant-based eatery to receive a Michelin star, paving the way for others to follow. In London, renowned chefs such as Alexis Gauthier—who became a vegan in 2016—transformed his Michelin-starred restaurant Gauthier Soho into a fully plant-based establishment.
Haworth’s success with Plates London is part of this larger culinary movement, proving that vegan restaurants can compete at the highest level and even redefine gourmet dining.
A Bright Future for Plates London
Since receiving its Michelin star, Plates London has been flooded with reservations, with tables booked months in advance. The demand reflects a growing appetite for high-quality plant-based dining, as well as a newfound respect for vegan cuisine among food critics and chefs alike.
But for Haworth, this is just the beginning. His vision extends beyond Plates London. In May 2025, he and his sister will launch the Plates Farm and Retreat in southwest France, a sustainable farm-to-table concept where guests can immerse themselves in plant-based cooking workshops, mindfulness retreats, and slow food experiences.
This new venture aims to deepen the connection between food and nature, allowing visitors to see firsthand how ethical, plant-based dining is not just a trend but a sustainable future for the restaurant industry.
The Michelin Star’s Impact on the Industry
The recognition of Plates London has far-reaching implications. It sends a clear message to the culinary world: vegan cuisine is no longer a niche category. It is capable of competing at the highest level, not as an alternative but as an equal to traditional fine dining.
For other chefs and restaurateurs, Haworth’s success is an inspiration—a sign that plant-based menus can earn critical acclaim when crafted with skill, creativity, and respect for ingredients.
Additionally, the Michelin star highlights the growing demand for sustainable dining, urging more restaurants to embrace ethical sourcing, waste reduction, and environmentally conscious cooking techniques.
Conclusion
Plates London’s historic Michelin star is more than just an award—it is a turning point in the UK’s dining culture. It proves that plant-based food is not a passing trend but a culinary revolution that is here to stay.
For Kirk Haworth, this accolade is a deeply personal victory, marking the culmination of a journey that began with illness and transformed into an unwavering mission to change how the world sees vegan cuisine.
As more diners and chefs embrace plant-based gastronomy, the future of fine dining looks greener, more sustainable, and undeniably delicious.
