In November 2025, chef Chantelle Nicholson of Apricity in London was named ‘pure plant’ lady chef of 2025. This happened during the presentation of the We're Smart Green Guide – the restaurant guide featuring the 100 best vegetable restaurants in the world. Food Inspiration spoke with Nicholson about cooking with vegetables at the highest level.
Proud of the recognition
Nicholson is proud of the recognition she receives: “I am a big advocate of incorporating more plants into our diet.” In 2024, her restaurant was awarded five radishes by We're Smart World, and she joined the exclusive community of five-radish chefs. In 2025, she was chosen best female vegetable chef in the world. "We're Smart World is an important platform that puts plant-based cooking and the chefs who are committed to it in the spotlight. With the recognition as best female ‘pure plant’ chef, I get the opportunity to commit myself even more to this goal. For the health of the planet and our own health, we simply need to eat and cook more plants. And that's no sacrifice at all, because vegetables are simply delicious."
An advocate for plant-based cuisine
Chantelle Nicholson is a stong advocate for plant-based cuisine and actively promotes plants in her menus at her restaurants Apricity in London and Fjora in Copenhagen, as well as in her cookbook Planted. The New Zealand-born chef is committed to cooking for a more sustainable future. So when she opened her own restaurant in the heart of London in 2022, she did so in the most sustainable way possible:
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The interior design and renovation mainly used reused and recycled furniture and accessories. This resulted in 45% lower CO2 emissions than a ‘normal’ interior design.
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The restaurant strives for net positivity. This means that, in terms of ecological footprint, they add more value than they take away.
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Vegetables are the heroes on the plate. 55% of the dishes ordered are completely plant-based, and 19% are vegetarian. The rest are served with modest portions of meat and fish. The meat comes from regenerative farmers, and the fish, shellfish, and crustaceans come from sustainable fisheries.
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The wines served come from winemakers who respect nature and promote biodiversity.
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Single-use packaging – from cling film to vacuum bags – has been banned.
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Reusable packaging (crates, metal containers, milk cans) has been agreed upon or developed with suppliers to create a closed loop.
Suppliers as allies
Nicholson promotes circularity and small-scale regenerative agriculture wherever possible. "Our suppliers are our greatest allies. That means we invest together in a long-term partnership. We regularly visit our farmers to understand how nature works and what challenges they face. We then integrate these insights into our way of working. We adapt where necessary, rather than just imposing strict requirements on what they have to deliver, when, and in what quantities."
An example of such collaboration is that with a small-scale agricultural company in North London. "Since day one, we have had a mushroom dish on the menu. We use three different types of mushrooms that are sustainably grown at a small farm in North London. Instead of peat, they use mushroom waste as a substrate. And, at our request, they deliver everything in reusable crates. What's more, their produce is incredibly tasty! The whole dish revolves around these fantastic mushrooms."
At least four locally grown legumes on the menu
Apricity has always included four to five types of locally grown legumes on its menu, Nicholson proudly explains. "Legumes are beneficial for the soil and provide fiber and protein. Beans are therefore incredibly important in our diet. Over the past ten years – including at my previous restaurant, Tredwells – I have worked closely with Hodmedod's, a supplier of native British grains and legumes. We have really grown and evolved together over the past few years."
Take marrow peas, for example. These large green peas are often served as pea purée with fish & chips in the United Kingdom. It's just a simple pea, no one paid any attention to it, but if you prepare it the right way, it's incredibly delicious. With a little smoked oil, it's comfort food at its best. Another example: we used to coat our fried mushrooms with potato flour, but now we've switched to yellow pea flour. It contains more fiber and is grown locally here."
Tips included in the menu price
Staff are often overlooked when it comes to sustainability, but for Nicholson, it is an important part of striving for ‘net positivity’. "We take good care of our people. That means they get tasty and healthy food during staff meals, have good working conditions, and can exercise. We are closed on Sundays and Mondays, so everyone has the same day off. Schedules are made in advance so they can plan ahead. Guests are expected to leave by 11 p.m. at the latest, so that everyone can get home safely by public transport and get enough rest."
“We don't waste food, but we also don't waste people's time nor talent,” says Nicholson. At Apricity, tips are included in the menu price. This allows her to give staff a higher fixed salary, making it easier for them to apply for a mortgage and get better pension conditions.
The importance of role models
Role models have been important to Nicholson's personal development. "All the women in my family were amazing cooks. One aunt was a fantastic baker, another loved modern cuisine. My grandmother had an amazing vegetable garden. She was almost self-sufficient and reused everything, which is exactly what I strive for now. Funny, isn't it? When you're younger, you don't see and appreciate that yet. They taught me the basics. I was quite independent from an early age, so I wanted to do everything myself. They let me help out in the kitchen from a very young age, with varying results, of course."
Spekaing of role models. More recently, Nicholson vividly remembers a day at Blue Hill Farm, the farm where Dan Barber's two-star restaurant Blue Hill at Stone Barns is located. “Barber rekindled the fire in me, that had slowly started to die out after all those years working in London. He reminded me of what's important: connecting with where food comes from before it ends up on our plates.” Nicholson is delighted with the recognition as best female ‘pure plant’ chef and that she now serves as a role model herself, for young women who want to enter the profession.
Previous winners
The best 'pure plant' lady chef-award was presented for the third time. The two previous winners, Begoña Rodrigo (Spain) and Keiko Kuwakino (Japan), have benefited greatly from this honorable recognition.
A magnet for talent – Begoña Rodrigo
Begoña Rodrigo of La Salita in Valencia (Spain) was named ‘pure plant’ lady chef of the year in 2024 and is delighted to pass on the award: "At La Salita, we have been working with vegetables since 2008, so winning this award was a great recognition. Not only for me as the owner, but also for my entire team. Being part of the We're Smart list of 100 best vegetable restaurants is something we are proud of. It is also a community of chefs who take their plant-based ambitions seriously. I am happy to be part of it.
Our work has become more visible thanks to the award. Many new guests are coming to La Salita. These are often people who are curious, open to experimentation, and want to learn about delicious ways to eat more plant-based foods. But it also increases our appeal as an employer. The award gives us new opportunities in the labor market: it is a magnet for talent. The recognition of female talent is important. Women have been fighting for equality for years, but progress is slow and there is still a glass ceiling. So any award that gives women visibility is welcome.
An opportunity to promote diversity – Keiko Kuwakino
Keiko Kuwakino from Sanaburi in Niigata, Japan, won the award in 2023. She says: "It was incredibly encouraging. We received more responses from abroad than from Japan, which demonstrates its global reach and importance. This recognition is for everyone who has supported me and made this journey with me. It means that our philosophy – respect for nature, following the seasons, and believing in food as a bridge between maker and eater – is resonating worldwide. The path I have walked with nature connects me with people far beyond my own community."
“The award has also given me a broader mission: I want to build bridges between cultures, mentor young talent, and help shape a more inclusive and inspiring future. Historically, female chefs have been undervalued, despite their talent and dedication. This award helps to create visibility and inspires the next generation to dream big. At the same time, I hope for a future in which women and men are celebrated equally on the same stage, and a separate category is no longer necessary. Until then, this award plays an important role in bringing us closer to that future. ”
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“We must be respectful of nature, in order to protect our local cuisine”
This article was created in collaboration with We’re Smart