When #WorldVeganMonth approached this November, Chef Chantelle jumped at the opportunity to showcase the existing plant-based options on the Tredwells’ menu. What started as a one-off celebration of these delicious and diverse options, soon transcended into a run of sold-out supper-clubs hosted throughout the month, and the participation in a much wider debate about the future significance of plant-based eating in our society.
The ethos behind #WorldVeganMonth struck a particular chord with Chef Chantelle. The celebration promotes “how accessible and beneficial a vegan lifestyle can be” and it was these notions of accessibility and education that really appealed: “Vegan, to me, is a lifestyle which can sometimes seem very daunting and negative to a lot of people,” explains Chantelle, “talking about plant-based food and how having a more plant-based diet can impact our environment is what excited me.”
Plant-based cooking is fundamental to Chantelle’s own personal culinary journey. Growing up in New Zealand in a country of a completely different economy of scale to the UK, seasonality tended to dictate what you ate. “You couldn’t get strawberries all year round so you only ever ate them at their very best”. Time spent on her family’s orchard, in Central Otago, surrounded by fruit and vegetables, meat played a secondary role in the makeup of most meals. “For me, that’s where plant-based eating really comes into its own, it’s seasonal eating, you’re going to get the very best of any food when eating it in season”.