In celebration of World Vegan Day, we’re delighted to sit down with Plant-Based Chef Zak Carey to explore his journey, inspirations, and insights into the growing movement of plant-forward dining.
From his unique culinary expression to his sustainable philosophy, Chef Zak provides a thoughtful perspective on the evolution and future of plant-based cuisine.
Journey & Philosophy
Every chef has a unique story behind their journey into the culinary world. Could you share the defining moment that sparked your passion for cooking?
"At 15, I began as a dishwasher in a country pub, hoping to make a bit of money during college. Right from the start, though, I found myself gradually drawn into the kitchen – chopping vegetables, plating desserts, and taking on more tasks each day.
I probably came across as a bit too eager! But the thrill of a busy service was addictive, and it wasn’t long before I was hooked on the pace and energy of a bustling kitchen."
Who has been your greatest inspiration in the culinary world, and how has their influence shaped your philosophy in the kitchen?
I’d have to say Chef Meg Greenacre. When she hired me at Erpingham House, she had just taken on the Head Chef role at 21, overseeing the largest plant-based restaurant in the UK.
With her fine dining background, she brought an elevated standard and expectation to plant-based cuisine that was entirely new to me. Her approach taught me how to blend high-level technique with plant-based food. It was a pivotal experience that led to my promotion as sous chef and, eventually, Head Chef when I opened Erpingham House Brighton."
Is there a particular dish or style of cooking that represents your journey as a chef? What does it symbolise for you?
"I’m especially drawn to creating plant-based versions of classic dishes using wholefood ingredients. Dishes like banana blossom fish and chips or salmon made from salt-baked carrots symbolise my journey.
They represent the creative challenge of crafting familiar flavours in innovative, plant-based ways."
Vegan & Vegetarian Cuisine
The rise of plant-based and plant-forward food in recent years has been remarkable. What do you think is driving this shift?
"There’s a growing awareness around the link between diet and long-term health. People are choosing plant-based foods for their nutrient density, wanting to feel better both physically and mentally.
Plant-based eating has moved beyond niche status; it’s become part of mainstream food culture.
Many large restaurant chains now offer plant-based options, reflecting a broader demand for healthier and more sustainable choices."
What are the challenges for chefs and businesses when adopting a plant-forward approach?
"There are several challenges, from the assumption that plant-based food lacks flavour and texture to the mindset that a meal should centre on animal protein.
Educating consumers on less familiar ingredients is crucial, as is addressing misconceptions about plant-based cuisine.
It’s also necessary to innovate continually to appeal to a broader audience. Another factor is cost – while staples like grains and vegetables are affordable, plant-based meats, dairy-free cheeses, and organic produce can be more expensive."
What opportunities exist for chefs and businesses who embrace plant-based offerings?
"There’s an opportunity to attract a more diverse clientele, not just vegans and vegetarians but also those who want to reduce meat for health or environmental reasons. Plant-based cuisine also allows for immense creativity, letting chefs stand out with inventive dishes."
Do you have a particular approach to developing plant-based menus and dishes?
"I focus on current trends and popular movements within the F&B sector, often turning to social media for inspiration. I aim to create dishes that look vibrant and engaging, using colourful ingredients that are visually appealing and shareable."
Are there any plant-based ingredients that are a staple for you, either at home or in your role as Plant-Based Executive Chef?
"My pantry always has Asian staples like miso, sesame oil, soy sauce, wakame, and gochujang. These ingredients are versatile and lend a rich depth of flavour to any dish, making them a go-to for me at home and in the kitchen."
