WHY VEGAN FOOD IS THE FUTURE WITH CHEF MATTHEW KENNEY

With more of us looking to food that does good inside and out, as well as being better for the planet, it’s little surprise plant-based diets are on the rise. Today, there’s a wealth of new vegan products, culinary inspiration and pioneering restaurants offering new and exciting dining experiences that are rivalling their more traditional counterparts.

Launching his latest plant-based venture, Adesse Restaurant, in the heart of our Selfridges London store, Matthew Kenney is an LA-based, vegan chef who is leading the way in shaping the future food landscape. Renowned for his imaginative and exquisite high-end approach to plant-based cuisine, Matthew attracts foodies from across the globe with his vibrant flavours and innovative, seasonally focussed recipes. One such foodie, London-based chef (and owner of Jikoni restaurant) and food writer, Ravinder Bhogal, joined us at Adesse Restaurant to sample some of Matthew’s favourite dishes – and to ask him about the future of plant-based cuisine, as well as his favourite mood-boosting go-to.

So, scroll on as we celebrate the feelgood effects of plant-based food and discover the tips and recipes to inspire your foodie SUPERSELF journey – whether you’re a complete novice, a Veganuary convert or a long-time vegan.

Ravinder Bhogal: You started your career as a chef in New York cooking the classics, but how did the vegan epiphany come about?

Matthew Kenney: It was a long, slow journey where I learned to be more intuitive – not just about my own body, but about the environment and sustainability. Over the course of many years, I started gravitating towards a more vegetarian and plant-based diet, and then I was introduced to a plant-based restaurant in the East Village in New York and it was just a lightbulb moment where I decided that’s where I should focus my career and personal life.

RB: What are the innovations in plant-based food that are exciting you the most?

MK: There are so many engineers and scientists who are finding solutions which allow plant-based to be better than its non-plant-based counterpart. There are endless opportunities that exist because of all the talent coming into the industry – science, food agrotech and food technology are a really big part of why we’re able to see plant-based growing the way it is. 

RB: How can a plant-based diet help contribute to slowing the effects of the climate crisis and how do you make sure that what you put on the menu is sustainable?

MK: We are facing water scarcity, food supply security and issues related to the agriculture that’s utilised to produce dairy products and animal products. It’s easy to do the math when you look at the increasing population, the distance food has to travel, the limited resources we have and the climate crisis. Plant-based is an easy solution, and it also lends itself to technology like indoor, vertical and hydroponic growing. It’s faster, less expensive, uses less resources and is better for our bodies.

RB: What are the most used things in your pantry to create delicious vegan food?

MK: Olive oil, avocado oil, really good citrus fruits and an array of spices.

RB: What is your favourite quick and easy plant-based go-to when you are hungry and time-poor?

MK: Just a little macro bowl that I throw together in five minutes – sauerkraut, tree nut cheese, a couple of sheets of nori and maybe some sesame seeds and nutritional yeast.

RB: What is key to making vegan food delicious, exciting and irresistible?

MK: It’s all about great-quality ingredients, used in their peak season and properly prepared. Keep it simple and grow from there – like a perfectly ripe avocado with a touch of olive oil and some black pepper and sea salt. It’s the perfect food.