As seen in Vogue, The Guardian, The Evening Standard, Taste of London and more
Nathan has been a chef for over fifteen years. He began his career as a graduate for an initiative run by Jamie Oliver at his flagship restaurant - Fifteen. The scheme was designed to encourage aspiring chefs from disadvantaged backgrounds to pave their way into the industry. Once he graduated, Nathan was rehired by Jamie and worked alongside him for the following years. From there, Nathan went on to work with a number of kitchens including Antico, The Corinthia, Coq D'Argent, Michelin starred Tristan's, Redemption, The Gate, Omnom and more. He has cooked for Team GB athletes, Dragon's Den business tycoon Deborah Meaden, comedian and activist Russell Brand, acting legend Sir Ian McKellen and many other well known vegetarians and vegans.
Growing up in a Caribbean household exposed Nathan to an abundance of recipes and flavours from an early age. He found inspiration in his grandfather, who ran a restaurant in Picadilly, and through the years most of Nathan's memories were tied to food. He remembered food during the best of times - like what his mum was cooking at Christmas when everyone was around the table laughing - and even during the sadder times, when he knew supper and silence were the only remedies. For Nathan, food is home, and it's his love for food that has allowed him to thrive in the industry.
When Nathan first noticed a surge in plant-based eating, he dismissed it as something contrived. As he learned more about veganism he discovered the benefits that a plant-based diet could have on both his health and the world, and when he learned that the average human consumes 7,000 animals in their lifetime he was astonished. The health benefits of an anti oxidant rich diet (which include decreased chances of being diagnosed with heart disease, certain types of cancer and type 1 diabetes) also appealed to him, and when he realised how strong the correlation between various animal extinctions and livestock were, converting to a plant-based diet was an easy decision.
Copyright © Nathan Collymore