Kirk Haworth

Plates, London

Kirk Haworth leads the kitchen of his startup Plates with unparalleled passion, inspired by his personal journey in food and 16 years perfecting his craft in Michelin-starred restaurants around the world. After winning the North West’s Young Chef of the Year award at 17, Haworth went on to work under top chefs around the world at The French Laundry, Restaurant Sat Bains, The Square, The Quay and Northcote.
In 2016, he was diagnosed with Lyme Disease, which led him to overhaul his lifestyle and explore a plant-based diet in pursuit of health. To reduce the intensity of his symptoms, Haworth adopted an anti-inflammatory diet without meat, gluten, refined sugar or dairy — which led him to establish the Plates food ethos. His signature approach is to embrace natural resources to deliver modern, plant-based food in fine dining. With a focus on sustainability, Kirk has established himself as a leading figure in British plant-based cooking and is spearheading a mission to improve chef’s wellness across the wider industry.





Pea, mint & pomegranate risotto
Kirk Haworth