Liam Penn1Liam Penn. Webpage. Available: https://liampenn.co.uk/home/ [Accessed 24 October 2023]. is a Michelin trained plant-based chef who executes elaborate fine dining tasting menus. Liam has worked with celebrity chef Heston Blumenthal at the three Michelin star restaurant ‘The Fat Duck’2 The Fat Duck. Webpage. Available: https://thefatduck.co.uk/ [Accessed 24 October 2023]., as well as alongside celebrity chef Simon Rogan at his three Michelin star restaurant ‘L’Enclume’3 L’Enclume. Webpage. Available: https://www.lenclume.co.uk/ [Accessed 24 October 2023]. and with Andrew Dargue at the highly acclaimed vegetarian restaurant ‘Vanilla Black’4 Vanilla Black. Webpage. Available: https://vanillablack.co.uk [Accessed 24 October 2023]./ in London.
Liam takes plant-based fine dining to new levels with a range of experimental, traditional and modernist techniques to create edible storytelling and presents the perfection of his ingredients. He finds his passion from an array of fruits, vegetables and herbs that he forages himself, grows or locally sources. Throughout the year, Liam will preserve his foraged ingredients either by pickling, fermenting, freezing or drying. Reviews of Liam’s cooking have been featured in the Sunday times and the Financial Times.
“My approach to plant based fine dining is to take my guests on a journey through memories and experiences. Food is more than just flavours in a bowl it’s so much more complex. It’s a cultural, tribal bonding where the days story’s are shared with each other. Each season I take my guests on a new adventure, a new experience, a new menu.”5Facebook. Profile: Liam Penn. Available: https://www.facebook.com/p/Liam-Penn-100029105453406/. [Accessed 24 October 2023].