Warmest thanks to all these leading chefs, foodies and veggie lovers from throughout Australia and Europe for supporting Meat Free Week. Encouraging people all around the world to join the Meat Free Week challenge and make the choice to eat less meat, care more, and feel good.
"Even though I’ve never been a vegetarian, somehow I've been well known for my vegetable and fruit focused dishes ever since I created one of London’s first ‘garden menus’ back in the mid-nineties at my Pimlico restaurant Roussillon. Since then, the world has become far more aware of reducing daily meat consumption and focusing on quality has become a real priority for intelligent people. My seasonal fruits and vegetables tasting menu at my restaurant Gauthier Soho remains a popular choice for my diners every day."
Alexis Gauthier (Chef)
"I fully support the Meat Free Week campaign with the benefits not only extending to ones own health but to that of the planet. As a general rule I find the better the quality of the meat the better the flavour so spending a little more and eating it less often is a no brainer. Always look for the best and most ethically reared meat you can.”
Anna Hansen (Chef)
"I think it’s vital that we all inform ourselves about the effect the food we eat has on our bodies and the world around us. Cutting down on the amount of meat we eat can help us feel amazing and can be part of huge positive step for our planet. For me eating without meat opened up a new and exciting world of food, where meat is no longer the focus, allowing me to be more creative in the kitchen, to think about layering flavour and texture. It's an all-round win. Here's to vibrant, joyous, knock out delicious food that’s kinder to our bodies and the planet."
Anna Jones (Cook, Stylist and Writer).
"As chefs, we need to lead the way in helping people find interesting and delicious ways to make fruit and vegetables the star ingredient when they cook at home. We need to seriously reconsider the quantity of our meat consumption as its just not sustainable anymore.
For example I'm not sure if people are aware that it takes seven kilos of grain to make one kilo of beef. This is an exciting challenge for home cooks as well as professional chefs and I hope Meat Free Week will encourage people to eat less but better quality meat in the future.""
Bruno Loubet (Chef and Restauranteur)
"I’m excited to support Meat Free Week as it encourages people to be more adventurous with food and try new fruits, veggies and whole grains, which is amazing for our bodies and for the environment."
Ella Woodward (Blogger, Foodie and Author).
"Cutting down on the amount of meat in our diets is a fantastic way of not only looking after our bodies, but the environment too. Questioning where are food comes from is so important, and vital to ensuring the future of our planet. Also it encourages us to think outside the box, to try new veg, grains and cooking styles. I regularly cook without meat, eating seasonally wherever possible, and feel like my diet is much more balanced as a result."
Georgina Hayden (Food Writer, Stylist and Illustrator)
“From what world experts are telling us, there's no question that eating more plants (and less, better-quality meat) is the key to a longer, healthier life. And it's super good for the planet, too. Not only that, it’s a wonderful excuse to focus on the incredible bounty, flavours and colours of beautiful seasonal veggies.
My own Food Revolution is a global movement to provoke debate and inspire positive, meaningful change in the way we all access, consume and understand food. It's about hands-on, everyday cooking in homes around the world, and so me and my Foundation are super proud to get behind Meat Free Week.
It’s a great reminder that when it comes to meat, it should be about quality over quantity, and utilising your cooking skills to make vegetables incredible is always going to be a good thing. I hope you support this week, and if you can’t, at least smash out a Meat-free Monday. I’m eating veggie two or three meat-free days a week these days and I’m loving it.”
Jamie Oliver (Chef, Restaurateur and Author)
"To my mind, part of the fun of cooking is waiting for seasonal British ingredients to arrive fresh into the shops. There are so many different varieties to choose from throughout the year, that meat isn't always a necessary component to create a delicious dish."
Mark Hix (Chef and Restaurateur).
"One day a week can make all the difference".
Meat Free Monday (Not-for-profit and awareness campaign).
“Vegetables and the celebration of them have always played a large part in the menus at both Caravan restaurants. I love meat as much as the next guy, but appreciating where it came from is extremely important for us. A week to reflect by not eating something that was a treat for so many generations before us is a great thing. I’m in!”
Miles Kirby (Cook)
"Health begins with what we put on our plate but that’s just the beginning. Adopting a plant-based, or at least plant-centric approach to eating is the single most powerful and positively impactful choice we can all make as consumers.
There are so many positive reasons to opt for a veggie packed plant-based diet and they are reasons pertinent to us all. Meat Free Week is the perfect opportunity to put your health first, to get re-inspired about home cooking and to put some incredible flavour back into your home meals."
Mindy Woods (Chef and Food Writer)
"Taking part in Meat Free Week is a fun and easy way to have a positive impact on the planet and on our health. It's also a way to become familiar with a whole variety of meat free foods and extend our range of imaginative menus. Enjoy!"
Paul, Mary, and Stella McCartney (Founders of Meat Free Monday).
"As someone who grew up rurally, while I am not a committed vegan or vego yet, I support Meat Free Week and use it to build up my vego-muscle. I beg you, for the sake of our beautiful world, to consider doing the same this August."
Megan Morton (Stylist)
"Most of us are aware we need to reduce how meat we consume - not just for the environment, but also for our health. I know some people might think meals aren't as enjoyable without meat, but I believe they can be. I'm a big fan of cheese, and if you can eat dairy then it's your friend when going meat-free, adding a savoury dose of protein to a variety of meals. I hope you enjoy my recipes."
Rachel Khoo (Cook and Food Writer). Photo Credit: Lara Messer.
"By participating in Meat free week you can do your bit to bring about some positive change. So why not make a commitment to doing a good thing and “tread a little lighter” for seven days this August?"
Simon Bryant (Chef and Television Presenter)
"Cooking seasonally feels very comforting and familiar and I'm always surprised with how harmoniously ingredients work together from their own season.
For me, flavour is the driving force and this has its roots in sourcing the very best produce that is in season and sustainably farmed.
Vegetables will always be the star of the show and each year I find myself excited at the arrival of the first crop of the season, from earthy morels and broad beans in Spring right through to the wonderful bitter leaves and root veg that Winter brings with it."
Skye Gyngell (Chef and Editor).
"Whilst meat is a treat that I love, I don’t want to eat it too often. It usually takes longer to cook than vegetables, is arguably less versatile and is significantly pricier. It can also be bad for our health and that of the planet.
Luckily Brits no longer only want meat with two veg on the side, but have realised that vegetables can be utterly delicious as the focus of a plate, especially when cooked with a little bit of care and attention."
Thomasina Miers (Cook, Writer and Television Presenter). Photo Credit: Tara Fisher.