Growing up in New Zealand, where she learnt first-hand about seasonal food from a very young age, Chantelle’s heart lies in what comes from the earth. Author of Planted and chef-patron of Tredwells, she is a multi award-winning champion of plant-based cooking and a vocal ambassador for the food waste movement. Her career in London began at The Savoy Grill but things really took off at Pétrus, where a suitably impressed Marcus Wareing took her under his wing. She rose to the position of sous chef in record time, becoming one of the restaurateur’s most trusted partners in the process. In 2015, the pair opened Tredwells together. Her commitment to vegetables and her Michelin-starred background come together beautifully in show-stopping dishes like ‘kohlrabi ravioli with pea and avocado guacamole, avocado oil aioli and lemon jam’. Chantelle’s refreshing approach to vegan cooking is all about celebrating produce, seasonality and - most important of all - food that tastes damn good.