Chef Chantelle Nicholson to develop plant-based café concept
The chef-patron at Tredwells in London’s Covent Garden will also create a fresh food-to-go deli range for the Essex-based contract caterer in her role as consultant chef and support the development of its plant-based menu as part of the partnership deal.
Nicholson, who is also group operations director at Marcus Wareing Restaurants, is known for developing creative and high-impact plant-based dishes at her London restaurant.
She is author of the recently published book Planted, which explains how to cook vegan dishes using seasonal plant-based ingredients. It is described by Wareing as showcasing “groundbreaking plant-based cookery”.
Graysons operates in the business and industry catering sector with clients including the Francis Crick Institute and Commonwealth Bank of Australia. It also has a presence in the commercial venue and public visitor sectors with clients such as the Royal Over-Seas League and the British Library.
“We are really excited to be working with Chantelle,” says Graysons managing director Tim O’Neill. “The demand for vegetarian dishes across all of our sites has grown exponentially over the last two years and the development of high quality innovative plant-based menus is key to maintaining and driving sales in this market.”
