Kirk Haworth
Originally from Blackburn, Kirk is the first ever plant-based chef to have taken part in the competition.
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He first appeared in 2021, and is now back to showcase his food once more.
Kirk is set to open 'Plates,' his plant based fine dining restaurant in London this spring.
Kirk learnt the ropes working as an apprentice at the 1 Michelin star restaurant in Northcote Manor alongside his dad Nigel Haworth, and won North West Young Chef of the Year at the age of 17. He also trained at some of the most renowned restaurant in the world including the French Laundry (3*), Restaurant Sat Bains (2*), Sydney’s The Quay (3 Hats ) and The Square (2*).
But Kirk wasn’t always a plant-based chef. In 2016, after being diagnosed with Lyme disease, he decided to start exploring and learning about the power of fruits and vegetables on the body, and this is how the concept of Plates was born. Delicious dishes without meat, gluten, refined sugar or dairy, but showing that plant-based cooking can be exciting and full of flavour.
His menu in the competition is inspired by high-end athletes who need to be able to put on a performance of a lifetime during the Olympics, and delivered with sustainable innovative ingredients following the same ethos as in his restaurant.
