National Vegetarian Week: My Journey to the Green Side

I always believe honesty is the best policy so, before we begin, I must confess—I love meat. But this week, I’m setting my love for meat aside to celebrate something different: National Vegetarian Week.

I learned many years ago that vegetarian food can be pretty damn good. Yeah, I said it. There’s more to this green side than meets the eye, and this week, I’m tipping my hat to the vegetarians out there who’ve been onto something all along.

Let’s face it, in a world where meat often steals the show, vegetables have been the unsung heroes, waiting patiently in the wings. But when they get their chance to shine, they don’t just show up—they dazzle.

I’ll admit, as a carnivore and young Chef, I was sceptical. An amazing Chef called Paul Gayler, who was for many years the Executive Head Chef at the Lanesborough Hotel in London, changed all that many years ago. Chefs in the past looked at vegetarians as unwanted customers. Anyone who tells you differently is simply lying. I was at a Chefs conference with over 500 Chefs and Paul was speaking on stage. He had a reputation, back in a time when it was very unfashionable, as a master at vegetarian cookery. He invited the vegetarians in the audience to raise their hands. I think I counted three brave souls. Then, everyone who knew a vegetarian in their close friends and family circle; it was a sea of arms. He offered us this question; “When you are looking for somewhere to eat where do you go? I would guess somewhere that caters well for vegetarians as the rest of you will always find something on most menus that you will like” this hit me like the revelation that it was:

A dish is not on the menu because it’s a vegetarian dish. It’s on the menu because it’s a dish that is amazing and just so happens to be vegetarian. 

That has always been a key philosophy and ethos at ICE restaurant and will always be. One bite of a smoky, charred cauliflower steak drizzled with a tangy chimichurri sauce, and you’ll know that it’s a philosophy that Plato himself would subscribe to.

Vegetarian food isn’t about what’s missing; it’s about what’s there.

National Vegetarian Week is a chance to open our minds—and our mouths—to the idea that great food doesn’t always need to come from the butcher. It’s a week to explore the rich, diverse world of plant-based cuisine. It’s a chance to appreciate that all great food has the power to bring us joy, comfort, and a sense of connection.

So, here I am, a die-hard meat lover, voluntarily choosing meat free delights with all my vegetarian brothers and sisters out there who’ve been quietly enjoying delicious dishes for years and never feeling disenfranchised. This week, I’m joining you in celebrating the flavours, textures, and creativity of vegetarian cooking. And who knows? Maybe next week, I’ll still be dreaming about that banana blossom I had for lunch.

Happy National Vegetarian Week, my plant-loving friends. We’re all in this together, and I’m not ashamed to say—I’m enjoying every bite.

National Vegetarian Week runs from 1st to 7th October, find out more on the official site: vegsoc.org/national-vegetarian-week