Chef Daniel Watkins is a true believer in Pure Plant cuisine. He focuses on two key techniques: the power of fire through BBQ and the art of fermentation. Fermentation also helps make his ambition of zero waste achievable. He uses the whole plant, from root to flower, with the aim of showcasing just how much potential a vegetable-focused kitchen has and turning seasonal produce into delicious, creative dishes. Meat substitutes have no place here. Vegetables and plants have more than enough potential to shine as ingredients in their own right. That’s why working with growers who place organic farming at the heart of what they do is so important. And there’s something wonderfully creative about using leftover parts of the plants to make delicious vinegars and pickles. These are then incorporated into the dishes, adding an extra layer of flavour and character.
