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Tomatoes with Scallop Roe at Bibi Restaurant in London Nov 16, 2024

Show notes

Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London, which serves plant-forward, modern Indian cuisine. Chef Sharma demonstrates several preparations of locally-grown tomatoes, dressed in smoked scallop roe and green mango powder, alongside house-made ricotta infused with dried mint and nigella seeds.

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Smoked Kohlrabi at Bibi Restaurant in London Nov 15, 2024

Show notes

Bibi restaurant is located in the Mayfair borough of London, and serves plant-forward modern Indian cuisine in a fine-dining setting. Chetan Sharma,chef and owner of Bibi, and demonstrates kohlrabi nimbu pani, folding petals of smoked kohlrabi to form a rose and serving it with pineberries, kaji lemon ceviche, a jalapeño and egg white emulsion, puffed quinoa, and citrus leaf chaat masala.

Watch the full documentary and find recipes here!

Interview with Chef Chetan Sharma of Bibi Restaurant in London Nov 14, 2024

Show notes

Chetan Sharma is chef and owner of Bibi restaurant in the heart of Mayfair, London. Bibi features an Indian-inspired and produce-led menu that Chef Sharma describes as accessible fine dining. Chef Sharma talks about starting to cook at age 17, working in Michelin-starred restaurants, and how his PhD in physics helps him run a restaurant. Bibi opened in 2021, and is named after Chef Sharma’s two grandmothers called “bibi,” which means “lady of the house.”

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White Asparagus Bavoise at Pied à Terre in London Nov 13, 2024

Show notes

Executive Head Chef Philip Kearsey, of Michelin-starred Pied à Terre restaurant in London, shares how he makes his vegan dish of white asparagus Bavoise with pickled green strawberries, hazelnuts and nasturtium.

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Textures of Lion’s Mane Mushroom at Pied à Terre in London Nov 12, 2024

Show notes

Executive Head Chef Philip Kearsey of Michelin-starred Pied à Terre restaurant, in London, shares how he makes his dish,”Textures of Lion’s Mane.” The lion’s mane mushroom is served grilled, fried, powdered, pickled, shaved, roasted, and simmered to bring out its different flavors and textures. The lion’s mane is plated with a barley and pine nut porridge, barley chips, sea herbs, and Madeira cream.

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Interview with David Moore of Pied à Terre Restaurant in London Nov 11, 2024

Show notes

David Moore is a restaurateur and owner of Pied à Terre Restaurant in West London. Pied à Terre is a Michelin-starred restaurant focusing on local British produce, prepared using French cooking techniques with a modern twist. David Moore talks about his dynamic career in the hospitality industry and working with the all-star chefs of Britain’s restaurant scene through the decades.

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Vegan Larrp at King Cookdaily in London Nov 10, 2024

Show notes

King Cook is chef and owner of King Cookdaily in Shoreditch, East London. Here, he shows us his dish inspired by larrp, the national dish of Laos, in the kitchen of his plant-based take-out restaurant. He calls his version a Lao Bowl. To make his vegan version, he replaces traditional chicken with crumbled seitan and sliced mushrooms and uses vegan fish sauce. The key to the nutty flavor is topping the dish with ground toasted rice.

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Vegan “Egg” Fried Rice at King Cookdaily in London Nov 09, 2024

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Interview with Chef King Cookdaily in London Nov 08, 2024

Show notes

King Cook is chef and owner of King Cookdaily in Shoreditch, east London, a takeout restaurant that serves vegan world cuisines, with an emphasis on Southeast Asia. Chef Cook talks about taking inspiration from Thai street food, growing up helping his dad in pub and hotel kitchens, and working in Michelin-starred restaurants. He reconnected with his Buddhist roots and became vegan, then transitioned his restaurant to a plant-based menu. As a graffiti artist, King Cook drew his own menu board, painted the interior of his restaurant, and spray painted the exterior of his restaurant in graffiti.

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Asparagus with Almond Crumbles at Edit Restaurant in London Nov 07, 2024

Show notes

Edit restaurant serves a plant-based menu using ingredients sourced from local, small-scale farms, foragers, and independent producers. Located in east London’s Hackney borough, Edit’s mission is to challenge traditional thinking and wasteful practices in the food industry. Elly Ward is founder of Edit restaurant and introduces us to the restaurant’s dish of asparagus. Chef Anna Bolechowska and Cheyenne Cunney show us how she prepares the asparagus, seared in butter and served with crispy fried asparagus skins, almond crumbles, and tahini chili sauce.

Watch the full documentary and find recipes here!

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