But Atherton, who admits to The Telegraph he initially thought veganism was a “pain in the arse” for chefs, has now even introduced a vegan tasting menu at Pollen Street Social.
“The more people mock it, the more they’re excluding themselves from a growing society demanding vegan food,” says the chef, who used to head up Ramsay’s soon to close Maze restaurant in London. “Chefs need to be more accepting, and if they’re not, they’ll be forced to. If restaurants don’t cook for customers, they won’t go back.”
Staff shortages are hitting the hospitality sector hard, prompting some restaurants to look outside the industry to train those without restaurant experience for life in the kitchen. Andrew Friedman finds out more.