A little bit about us, who we are, what we are doing and why we are doing it...

WHO

Lisa Hinze

Co-Founder

Lisa Hinze is a passionate culinary enthusiast who has been dedicated to exploring and promoting plant-based cuisine since 2016. With extensive experience as a director of a catering business, Lisa brings valuable expertise to their innovative menus. She began her culinary journey at the age of 10 and is committed to demonstrating how simple and delicious plant-based cooking can be for people of all ages and backgrounds.

Rupert Frazer Worden

Co-Founder

Rupert Frazer Worden is a classically trained chef who transitioned to veganism, bringing a wealth of experience from Leith’s School of Food and Wine and Michelin-starred restaurants. As a former director of two successful food businesses, Rupert’s shift to plant-based cooking has reignited his passion for culinary creativity. He is dedicated to elevating plant-based cuisine to rival traditional dining experiences, showcasing the exciting possibilities of vegan ingredients.

Jan Cron

CONSULTANT CHEF

Jan has been a trusted part of our freelance culinary team for many years. He was trained in the Michelin star Alcron in Prague and after moving to the UK he worked in several Rosette awarded restaurants. This background, combined with his drive and dedication for bringing fine dining to all, has equipped Jan for his current role as a consultant chef. With a deep understanding of nutrition and using only the best quality, locally sourced and organic ingredients where possible, Jan is passionate not just about the food being delicious, but good for you too.

Buddy Bear

CTO - CHIEF TASTING OFFICER

Buddy, born in 2010, has a life time of experience in tasting a wide variety of delicious treats! He is always on hand to hoover up any stray ingredients in the kitchen and is normally more than happy to give his opinion on the latest baked vegetable, butter bean dip, or banana bread!

Now “fully vegan” Buddy has developed a penchant for broccoli and other brassicas!

WHY

Our journey to plant-based cooking began in our catering days, where we faced various dietary requirements that pushed us beyond the usual vegetarian options. This creativity was further inspired when Lisa's son turned vegan, prompting a transformation at home. Lisa mastered egg-free baking, and Rupert, a classically trained chef, fully embraced plant-based eating.

This transition, initially accidental, has since aligned with our evolving values, improved health, and awareness of the environmental impact of meat and dairy industries.

Lisa, a culinary talent with a passion for professional cookery, found no suitable plant-based courses. Hence, we created one, offering online learning with mentoring and support to provide the best experience for our students.

WHAT

With the plant based world exploding and more and more people cooking from home and becoming increasingly health conscious, particularly during this current climate, there is a gap in the market for a professionally produced, easy-to-follow cookery course for all abilities.

Our business exists to share the knowledge of plant based cookery and nutrition in order to broaden the awareness and make this modern style of cookery more accessible to professional chefs, foodies and home cooks.

We are creating the ultimate plant based cookery online training resource accessible to people of all cooking abilities, whether they wish to dip in for quick recipes for nutritious breakfasts, lunches, dinners and snacks or wish to follow more structured courses learning traditional cooking techniques with a plant based twist.