Style -- 8 hours ago
Words: Gentleman's Journal
If the Shoe Fits…
“Every journey begins with a single step,” is a clanging cliché of entrepreneurship. It’s also, like most clichés, completely and utterly true. The quickest and most reliable way to fail in any enterprise is by never starting, that first mental (and sometimes physical) hurdle that so many would-be founders never quite leap over. This founder took that step with purpose, venturing into an uncertain and complex field with a blend of courage and conviction. Here, they share their approach to creativity, what keeps them optimistic about the future, and what progress truly means.
Introducing Kirk Haworth
Kirk Haworth is the chef and co-founder of East London restaurant Plates, which currently holds a Michelin star. A leading figure in British plant-based cookery, he is spearheading a mission to connect people with nature through the food they eat. He is also passionate about the mental and physical wellness of chefs.
Where does your fascination for plant-based food come from?
Plant-based food became a part of my life ten years ago when I was struggling with my health and so started to cook plant-based at home. Allowing plants to take centre stage made me curious to explore their potential through a deep lens of creativity and innovation. There’s a level of restriction in cooking plant-based food, which motivates me to keep pushing the boundaries.
What does sustainability mean to you?
Firstly, it means human health: sustaining ourselves mentally and physically in order to flourish in this world. Then we have the space and strength to create a more sustainable planet. More practically, it means using as many sustainable ingredients as possible and supporting local organic farmers directly.
How does nature inspire you?
Nature is a huge part of the philosophy of Plates, so for me we must reconnect to nature as much as possible for inspiration and let nature guide us.
How are sustainability and wellbeing intertwined?
I believe they are both equal and complement each other to create the perfect balance.
How do you maintain creativity?
To maintain creativity is to constantly ask ourselves questions and to be curious about how we can improve our product and guest experience. I’m trying now to get out of London once a month to give myself space and time to be more creative. It’s hard when you’re constantly in your restaurant under pressure to be creative all the time.
What lessons have you learned about leadership as a founder?
I have learned a lot and I am continually learning. I try to look at the hard parts as growth – how can I get better and change my thinking to be a better leader? I try to have no ego when running my kitchen. The values that we instill are kindness, passion and energy for our work.
How do you keep morale within your team high?
I try to get the energy high everyday through my passion and love for what we are creating at Plates as a team. I shake my chefs hands or hug them everyday and thank them for their work as much as possible. I try to use creativity to drive morale – being creative is good for mental spirit and energy. We also run a monthly team wellness session. So far we’ve done meditation, sauna, ice baths, ping pong and team dinners. These are imperative as they send signals to our team that the founders care about them.
Have you noticed a shift in the public’s perception of plant-based eating?
Yes, definitely but I feel it’s ever changing. My vision for Plates came from my soul – not a trend. Trends come and go but Plates is long-term. Since the beginning I have always tried to create a food style that’s free from labels and inclusive to everyone. It’s just food that should tantalise and excite your taste buds and mind.
What are your hopes for the future of the food industry?
I have high hopes. There are so many incredible young chefs being bold and brave now, doing their own thing in the UK in such a tough climate. It’s never been so exciting and I feel grateful to be inspired by so many incredible chefs.
How do you stay mentally and physically well in a high-pressure role?
I try to work on my health as much as possible. I train in the gym and do saunas most days in the afternoon to keep myself mentally strong for my role. I also listen to inspiring podcasts on business and leadership weekly.
What is the best piece of advice you have received?
To work hard, stay humble and treat people how you would like to be treated.
