Chef Day Radley

27/02/2026

With Easter just a few weeks away, I'm so excited to share some of my favourite festive recipes with you all! Whether you're planning a special breakfast or creating homemade gifts, these vegan treats are sure to be a hit.

Here are a few ideas from The Vegan Chef School blog:

• Filled Easter Eggs

• Mini Hot Cross Buns

• Bunny Pancakes

To celebrate the start of spring and help you prepare for the Easter festivities, I'm offering a 15% discount on all online courses at The Vegan Chef School!

This is the perfect time to invest in your skills and learn to create incredible plant-based dishes with confidence. Use code NS15PER at checkout to claim your discount.

The offer ends on 15th March, so be sure to enrol soon!

https://www.theveganchefschool.com/store

What are your favourite vegan Easter recipes? Share them in the comments below! 👇

24/02/2026

Wow! Thank you for the incredible response to yesterday’s post about The Guardian article. 454 reactions and 50+ thoughtful comments - this conversation clearly struck a chord. 🌱

Reading through your comments, a few themes emerged that I think are worth highlighting:

1. Ultra-processed IS the problem, not plant-based eating

So many of you pointed out that tofu, tempeh, and bean sales are thriving - it’s the heavily processed meat alternatives that are being cut. This isn’t a rejection of plant-based eating; it’s consumers becoming more discerning about what they eat.

2. Home cooking from scratch is on the rise

Multiple comments about cooking wholefood plant-based meals at home. Helen’s coconut, cauliflower and chickpea curry. Jules buying loads of tofu, tempeh and pulses. This is exactly the shift I’m seeing - people want real food, not imitations.

3. The profit margin reality

Anna made a great point: vegan food has better margins, and most people ordering it aren’t even vegan - they’re just reducing meat. The demand is there; the ex*****on needs to improve.

4. The supermarket insider perspective

Mark’s observations from working in a supermarket were fascinating - the vegan options swelled beyond demand, now we’re seeing a sustainable correction. But bean and tofu sales? Noticeably up. That tells the real story.

5. The meat/dairy lobby’s influence

Several of you called out the misinformation campaigns. Candido nailed it: a Beyond Burger gets scrutinised down to every ingredient, whilst conventional meat pumped with antibiotics and hormones gets a free pass. The selective application of the “ultra-processed” label is staggering.

The bottom line?

The market isn’t rejecting plant-based food - it’s rejecting mediocre plant-based food. And that’s actually good news. It means quality will win.

This is exactly why my consultancy work focuses on helping institutions create vegan offerings that deliver on taste, nutrition, and value - not just exist as a token option.

The future is still plant-forward. We just need to do it properly.

Thank you all for such a thoughtful, engaged discussion. This is what I love about this community. 💚

22/02/2026

𝗗𝗶𝘀𝗰𝗼𝘃𝗲𝗿 𝗕𝗢’𝗦 𝗕𝗢𝗢𝗞 𝗮𝗻𝗱 𝘀𝘁𝗮𝗿𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴 𝘄𝗶𝘁𝗵 𝗰𝗼𝗺𝗽𝗮𝘀𝘀𝗶𝗼𝗻! 📖 🐾

You’ll find BO’S BOOK at the 𝗦𝘁𝗶𝗿𝗹𝗶𝗻𝗴 𝗩𝗲𝗴𝗮𝗻 𝗙𝗲𝘀𝘁𝗶𝘃𝗮𝗹 𝗼𝗻 𝗦𝗮𝘁𝘂𝗿𝗱𝗮𝘆, 𝟭𝟰𝘁𝗵 𝗠𝗮𝗿𝗰𝗵 𝗮𝗻𝗱 𝗗𝘂𝗻𝗱𝗲𝗲 𝗩𝗲𝗴𝗮𝗻 𝗙𝗲𝘀𝘁𝗶𝘃𝗮𝗹 𝗼𝗻 𝗦𝘂𝗻𝗱𝗮𝘆, 𝟭𝟱𝘁𝗵 𝗠𝗮𝗿𝗰𝗵, a vegan cookbook that’s as meaningful as it is practical.

Packed with 𝘀𝗶𝗺𝗽𝗹𝗲, 𝗴𝗹𝘂𝘁𝗲𝗻-𝗳𝗿𝗲𝗲 𝘃𝗲𝗴𝗮𝗻 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 from The Vegan Chef School, this book makes plant-based cooking accessible and enjoyable, while sharing uplifting rescue stories from Miracle's Mission.

𝗪𝗵𝗮𝘁’𝘀 𝗶𝗻𝘀𝗶𝗱𝗲?
🥕 Straightforward recipes using everyday ingredients
🍰 Easy weekday meals, sweet bakes & special-occasion dishes
🐶 Beautiful illustrations and stories of rescued dogs
💚 𝗣𝗹𝘂𝘀, 𝗲𝘃𝗲𝗿𝘆 𝗰𝗼𝗽𝘆 𝘀𝗼𝗹𝗱 𝘀𝘂𝗽𝗽𝗼𝗿𝘁𝘀 𝗠𝗶𝗿𝗮𝗰𝗹𝗲’𝘀 𝗠𝗶𝘀𝘀𝗶𝗼𝗻 and their work with disabled animals, so cooking from this book truly gives back.

📍 𝗪𝗵𝗲𝗿𝗲: University of Stirling, Stirling
📅 𝗪𝗵𝗲𝗻: Saturday, 14th March
Get your tickets: https://www.veganeventsuk.co.uk/event-details/stirling-vegan-festival-2026

📍 𝗪𝗵𝗲𝗿𝗲: Bonar Hall, Dundee
📅 𝗪𝗵𝗲𝗻: Sunday, 15th March
Get your tickets: https://www.veganeventsuk.co.uk/event-details/dundee-vegan-festival-2026

See you there!

22/02/2026

The Guardian: “Is the UK’s love affair with vegetarian food over?”

Short answer: No. But it’s evolving. 🌱

The article reports that McDonald’s, Wagamama, and others are scaling back vegan options. But dig deeper and you’ll find:

The Reality:
• Consumer interest in plant-based eating is actually growing
• 31% of UK consumers actively reducing meat intake
• Veganuary 2026 broke records (30 million participants worldwide)
• Strong performers like McPlant and Greggs vegan sausage roll remain popular

What’s Changing:
• Ultra-processed meat alternatives losing appeal
• Restaurants cutting underperforming dishes due to cost pressures
• Shift towards whole-food, minimally processed options (tofu, tempeh, seitan)
• Focus moving from “meat-free” to “high-protein”

This isn’t a collapse - it’s a market correction after the plant-based boom.

The lesson? Quality matters. Vegan food needs to deliver on taste, nutrition, and value - not just exist as a token option.

This is what I focus on in my consultancy work: helping institutions create vegan offerings that people actually want to order, using modern techniques and whole-food ingredients.

The future is still plant-forward. But it needs to be done right.

Link to full article in bio (The Guardian, 21 Feb 2026)

20/02/2026

Cherry Pie Day! 🥧 This was the finale for a private dinner party last weekend. There's something special about a homemade pie...

Creating memorable dining experiences across Sussex, Surrey & London. Book via link in bio.

19/02/2026

I’m embarking on a 12-week deep dive into advanced vegan patisserie
and molecular gastronomy techniques to refine my skills. 🌱✨
As a chef and educator, I believe in continuous learning and pushing boundaries. Over the next
three months, I’ll be showcasing cutting-edge techniques from vegan macarons to spherification,
sharing the journey with you along the way.
Week 1 starts with Potatowhip - a game-changing ingredient that’s revolutionising vegan
meringues. No aquafaba here - this is professional-grade innovation.
Follow along as I explore the science and artistry behind modern vegan cuisine. Whether you’re
a fellow chef, food enthusiast, or curious about plant-based innovation, there’s something here
for you.
Let’s push the boundaries of what’s possible with plants. 🌿

17/02/2026

Morning! A busy and exciting day ahead. I’m off to a meeting with a leading catering college to discuss bringing my vegan culinary masterclasses to their students.

I’m so passionate about equipping the next generation of chefs with the skills they need to thrive in the modern food world. Plant-based cooking is no longer a ‘nice to have’—it’s an essential part of a chef’s toolkit.

Wish me luck! 🤞

14/02/2026

⚠️ SCAM ALERT: Beware of AI-Generated “Vegan Cooking Courses” ⚠️

As a professional chef and educator, I’m always looking to learn from my peers and be inspired by what others in the vegan culinary world are creating. That’s why I need to warn you about a growing scam targeting our community.

There are “professional vegan cooking guides” being sold that are entirely AI-generated rubbish. Blank pages where recipes should be, flowery generic content with no real technique, and zero genuine expertise behind them.

🚩 Red flags to watch for: • Brand new websites (less than 6 months old) • No real person or credentials behind the “course” • Generic testimonials that can’t be verified • Social media accounts that follow ZERO other accounts • Heavy discount tactics and countdown timers • Contact via generic Gmail addresses

✅ What legitimate courses have: • A real, named instructor with verifiable credentials • Active community engagement • Professional website with transparent business information • Genuine reviews on independent platforms

I’m sharing this because I believe in supporting genuine talent in our community. When we invest in courses, we should be learning from real chefs who’ve done the work, not from AI-generated content farms.

If you’re looking to expand your skills, do your research. Check domain ages, look for real people behind the brand, and trust your professional instincts.

The vegan food world is full of talented, genuine educators – let’s support them, not scammers.

Stay safe out there. 💚

CulinaryEducation ChefLife VeganCommunity OnlineCourses PlantBasedChef FoodEducation BuyerBeware VeganDesserts ProfessionalDevelopment ChefCommunity

13/02/2026

🤦Oops, you forgot it's Valentines Day tomorrow?! No worries, I have you covered with this very easy recipe using simple ingredients ❤️

Our recipe for Apple Danish Roses is incredibly easy but you wouldn't think it from the end result! My recipe is both vegan and gluten free but you can easily make this with gluten pastry.