The event welcomed over 40 chefs and chef managers from across the BaxterStorey business to explore the latest trends in plant-based cooking. He ‘inspired’ BaxterStorey teams with a live recipe demonstration as well as discussing his approach to improving wellness through plant-based cookery.
Speaking about the event, Haworth said: “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.”
The event also featured a live dessert demonstration form BaxterStorey pastry chef Leanne De’ath as well as talks from BaxterStorey at Home, WildFarmed Regenerative Farming and The Society Christmas.
Andrew Aston, head of wellness and nutrition at BaxterStorey and organiser of the masterclass, added: “I’m delighted that Kirk came and shared his experiences and passion for plant-based food with us.
“We are becoming more and more aligned with the food that we eat and have a better understanding of the positive impact food can have on our health and wellbeing, which is 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.
“Our chefs left feeling inspired by Kirk and can now go back to their kitchens better equipped with knowledge and skills on how to create exciting new dishes, which are full of nutrients and seasonality but are ultimately delicious and packed with flavour, whilst continuing to support our wonderful producers.’’