Striving for the day this award has served its purpose
Chantelle Nicholson of Apricity in London on winning the ‘pure plant lady chef’ award
Chef Chantelle Nicholson of 5 Radishes restaurant Apricity in London is the third female chef to be awarded the prestigious ’Pure plant lady chef of the World’ award of the We’re Smart Green Guide. The purpose of this award is to encourage diversity in the five radishes chefs club. Frank Fol, founder of We’re Smart World explains why. “Young women have to know they can reach the top in this wonderful world of Green Chefs.”
We proudly introduce you to Chantelle Nicholson, a fearless fighter for regeneration in everything she does. Two previous laureates Begoña Rodrigo and Keiko Kuwakino explain what the award meant for them.
A true champion of pure plant forward cooking as chef and author
Chantelle Nicholson advocates seasonality and sustainability and promotes pure plant cooking through restaurants and her cookbook, Planted. Trained as a lawyer, originally from New Zealand, she is committed to creating a more sustainable and holistic future across her operations and activities. She opened Apricity in London’s Mayfair in 2022 with a clear purpose to work as sustainable as possible:
- Interior design and construction were mostly done with reused and repurposed furniture and fittings, ensuring 45%reduction in embodied carbon compared to normal.
- Pure plant is the hero, and the menu focuses on being net positive. 55% of meals ordered is pure plant based, 19% vegetarian. Meat comes from regenerative farmers and seafood from sustainable sources.
- Wines come from vineyards and winemakers respecting agricultural ecological processes and enhancing biodiversity.
- Single use items, from clingfilm to vacuum pack bags are eradicated.
- Work with suppliers to use reusable packaging (crates, metal containers, milk pails) to create a closed loop system.
We simply need to eat more vegetables for our health and the planet
Chantelle Nicholson is proud: “I am a strong advocate for including more plants in our diets. Becoming part of the five radishes chefs club last year was already fantastic. We’re smart world is an important platform, it celebrates plants and chefs who champion them… And now receiving recognition as the best female pure plants chef is another opportunity to advocate even more. For the planetary health and personal health, we simply must eat and cook more plants. The two go hand in hand and vegetables are simply delicious.”
Working in a circular way with suppliers
Nicholson fosters circularity and regeneration in everything she does. “Our suppliers are our biggest allies, and we forge strong long-term relationships. We visit them, understand more how they operate. We integrate that in our way or working instead of simply demanding things. An example, since day one we have a mushroom dish on the menu. With three different types that are grown on an indoor farm that's in North London. Grown without any peat. They use waste to create the substrate, and they deliver to us in reusable crates. That is what we love. They taste incredibly delicious; the whole plate is about these fantastic mushrooms and their grower.”
Four different varieties of English pulses on the menu
Apricity always has four to five types of pulses on the menu. British grown explains Nicholson: “They are good for the soil and provide fibres and protein. Beans are incredibly important. For the last ten years I worked closely with Hodmedods, and they expanded with us. Think the marrow pea, which normally is used for the basic fish and chips. No one gives them much notice, it is a dried pea. But when you cook it correctly it is insane. With some smoked oil it is the best comfort food. We used to pan coat our deep-fried mushroom with potato flour, but now we moved to yellow pea flour. More fibres and British grown.”
Service charge included in menu prices, to enable getting mortgages
People often get overlooked when talking sustainability. “We ensure they are also regenerated and have the energy they need. That means thinking about what they eat for staff meals, to their working conditions and working out. We are closed on Sunday and Monday, so everyone has the same day off. Rotas are made in advance so people can make plans. Guests are asked to leave at 23.00 so everyone can get home safely with public transport and get enough rest. We don’t waste food, but we also don’t waste peoples time”, says Nicholson. Service charge is included in the menu, so staff can get a higher, secure salary, access to mortgages and higher pension contribution.
Speaking of role models
Nicholson is adamant, we all need role models. “All the women in my family were great cooks. One aunt was a great baker; another was into modern cooking. My gran had an amazing vegetable garden. She was almost self-sufficient and reused everything, which is what I aspire to now. It's funny, isn't it? When you're younger, you don't appreciate it. They taught me how to get the basics right. I was quite independent, so I wanted to do it all for myself. They let me help with of course mixed results. They cooked with what they had instead of shopping for a meal.” Nicholson also clearly remembers her day at Blue Hill Farm. “Dan Barber rekindled a flame in me which I had lost a bit after all those years working in London. He reminded me what was important, connecting with where the food came from and how it got to us”.
Plans for the future
It has been a busy year. In the summer she opened a second restaurant in Copenhagen, Fjora. “That is evolving well, and we are still learning. So, my plans are to consolidate. And celebrate. With a fig leaf gin martini. I steep this myself. With salt and vinegar crisps. Clean and simple, with lots of flavour. Nicholson is proud to be the recipient of this recognition as the best female pure plants’ chef. “Do you think we can replace the word lady in the title with that?”, she wonders outloud. “To a native English speaker lady chef sounds slightly old-fashioned.”
This is a great reward for my team and a magnet on the job market – Begoña Rodrigo
Begoña Rodrigo of La Salita in Valencia (Spain) won in 2024: “We've been working and studying vegetables since 2008, so winning this award was a great recognition for me, but also for the work of my entire team. Being part of this guide is not just a position; it is belonging to a community that takes its goals seriously. I am very proud to be part of it and have a special fondness for We Are Smart Guide and Frank. This is a very honest list, born out of hard work, with solid and clear foundations and a clear intention to bring the world of vegetables closer to people.
We receive new guests in La Salita because our work has been given visibility with the award. Curious people who are open to experiment and learn about delicious ways of eating pure plants. This also is true for new staff. The award has opened opportunities in the job market; it is a magnet for talent. Recognizing female talent is important. We've been fighting for equality for years. The evolution is very slow and there are still many glass ceilings, so any award that gives visibility to women is welcome, there needs to be more role models among women.”
This made me embrace a broader mission, fostering inclusivity
Keiko Kuwakino of Sanaburi in Niigata (Japan) – 2023: “It was incredibly encouraging. We received more reactions from abroad than within Japan, showing the global reach and significance. This recognition belongs to everyone who has supported and walked this journey with me. It means that our philosophy — respect for nature, sensitivity to the seasons, and the belief in food as a bridge between land and people — resonates around the world. The path I have walked with nature connects me with people far beyond my own surroundings.
The award made me embrace a broader mission — to also to bridge cultures, mentor young talent, and help shape a more inclusive and inspiring future. Historically, female chefs have been underrecognized, despite their talent and commitment. This helps to provide visibility and inspires the next generation to dream boldly. At the same time, I hope for a future where such a separate category is no longer necessary — where women and men stand on the same stage and are celebrated equally and naturally. Until then, this award plays a meaningful role in moving us toward that future.”
