Liam Penn

Liam Penn is a Michelin trained plant-based chef that executes elabouate fine dining tasting menus.

Previously a chef for celebrity chef Heston Blumenthal at the 3 Michelin star restaurant ‘The Fat Duck’; celebrity chef Simon Rogan at the now 3 Michelin star restaurant ‘L’enclume’ and Andrew Dargue at the highly acclaimed vegetarian restaurant ‘Vanilla Black’ in London.

Liam takes Plant Based fine dining to new levels with a range of experimental, traditional and modernist techniques to create theatre and present the perfection of his ingredients. Liams cooking is an expression of passion, flair and enthusiasm for food as an art form through unique and elaborate tasting menus. Reviews of his cooking have been featured in the Sunday Times and the Financial Times.

He has developed his own Modernist plant-based British cuisine from which he presents innovative, exciting and creative tasting menus. Finding passion from an array of fruits, vegetables and herbs that he either forages, grows or locally sources.