Essence Cuisine invited Matthew Kenney, the pioneer of the green cuisine who designed the restaurant’s menu, to host a three-course dinner during World Vegetarian Week. Inspired by the concept of sharing ideas and knowledge, Matthew Kenney curated three dishes from his most recent cookbook PLANTLAB that will be served throughout the evening. With limited ticket availability, attendees will have the opportunity to meet and greet Kenney himself in a manner that is inclusive, informal and intimate.
The dinner will consist of the following: Green Gaspacho as starter, Carrot-Ginger Kelp Noodles as main, Hibiscus Strawberry Cheesecake as dessert.
Additionally, attendees will receive a welcome cocktail upon their arrival.
About Matthew Kenney
Matthew Kenney (b.1964) is the world’s leading plant-based chef, the writer of several best-selling cookbooks, a culinary educator, and an entrepreneur specialising in the plant-based lifestyle. Having grown up on the coast of Maine (USA) and being an avid outdoorsman, Kenney’s success lies within his innate understanding of seasonal and local ingredients, his classical training and extensive travel background. As a raw food chef, Kenney’s application of contemporary methods and techniques along with a firm commitment to innovative recipes and food aesthetics is leading plant-based cuisine to the mainstream.
About Essence Cuisine
Inspired by the positive qualities of a plant-based cuisine both in its presentation as well as feel-good effect, Essence Cuisine is a culinary concept combining highly nutritious meals and an appreciation for design. Offering takeaway, delivery in addition to bookings to eat in, as well as private hires for events, it is our aim to help support a mindful way of life by making health more accessible and enjoyable.
Please note that we are unable to exchange or refund tickets.