Why Veganuary Matters

January is traditionally challenging for operators, but Veganuary provides momentum and a story worth telling.

In 2025, more than 700,000 people worldwide signed up to take part (widely reported), and the UK remains a highly engaged market. For chefs, Veganuary 2026 is an opportunity to showcase technique, drive engagement, and keep revenue steady during the industry’s quietest month.

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Chef Stories – The Voices Defining Plant-Based Dining

Kirk Haworth — Plates, London

Plates is a plant-based, fine-dining restaurant from siblings Keeley and Kirk Haworth. TSC has covered Plates’ evolution (permanent relaunch, farm/retreat plans) and Kirk’s approach to wellness-driven, plant-first cooking. Use this section to spotlight dishes like beetroot tartare, smoked carrot preparations, or barbecued roots in season. 

Read more: 'I've never been that sort of extreme person, saying 'everybody go vegan'

Alexis Gauthier, Gauthier Soho, vegan restaurant London, The Staff Canteen

Alexis Gauthier - Gauthier Soho

Gauthier Soho transitioned to a fully vegan restaurant and continues to publish plant-based recipes and interviews on TSC, including the well-known vegan “faux foie gras”. 

Read more: Why Alexis Gauthier turned Gauthier Soho into vegan restaurant

Holy Carrot - London

Holy Carrot’s team (exec chef Daniel Watkins) focuses on vegetable-forward dining with techniques like fermentation and cooking over fire. TSC features include interviews and a step-by-step plant-based dish video post. 

Read more: Daniel Watkins, executive chef, Holy Carrot

Menu Insight - Plant-Based Trends for January 2026

We’ll publish fresh industry data here (growth in vegan dish sales, top categories by revenue/volume, price points and GP ranges). This will help operators benchmark performance and plan for sustained plant-based demand through 2026.

 Join the Conversation

Follow @thestaffcanteen on Instagram and LinkedIn for Veganuary polls and chef features. We’ll share the community’s top dishes and menu ideas through December and January.

 Final Word

Veganuary 2026 is about flavour, craft and possibility. With leaders like Plates, Gauthier Soho and Holy Carrot showing what’s achievable at every level of the market, there’s no reason January should be quiet.

Explore the recipes, learn from the chefs, and build menus that bring guests back long after January ends.

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https://www.thestaffcanteen.com/veganuary-recipes#/