“Meat Free Monday is the most brilliant excuse to focus on the incredible variety of veggies out there – the flavours, textures and wonderful dishes you can create are beyond belief. So here’s to Meat Free Monday and frankly, meat free Wednesdays too.”
Jamie Oliver, MBE, is a British chef, restaurateur and media personality, known for his food-focused television shows, cookbooks and more.
“In Spain, verduras form a key part of every meal – what would we do without dishes such as Gazpacho, or Patatas Bravas? I always serve plenty of meat-free alternatives at my restaurant, such as a fresh Chicory and Blue Cheese Salad and Aubergine Tortilla. I wholeheartedly support this campaign.”
“The impact of one designated meat free day a week could make a meaningful contribution to the environment, fight global hunger and improve global health. It’s a simple and delicious choice to make.”
Chef and author Maria Elia has worked as head chef of restaurants Delfina, The Whitechapel Dining Room and Joe’s in Knightsbridge. She is author of two cookbooks – Full of Flavour, and The Modern Vegetarian. Watch Maria’s Meat Free Monday secondary school cooking workshop.
“By choosing not to eat meat for at least one day each week, we can go some way towards helping the Earth – and it’s good for your health too!”
James Tanner is a chef and television personality who has appeared on programmes such as the BBC’s Ready Steady Cook, Saturday Kitchen and Something for the Weekend. As well as being a regular on Lorraine and This Morning, he and his brother own and run Tanners Restaurant in Plymouth.
“Ever since I made the connection between how the foods we prepare affect our health, it has been my personal mission to share with anyone that would listen that we can take control our health, starting in the kitchen. Foundational plant-based culinary education is a key element in taking a personal stance for health personally, for the planet and of course the animals.”
Chad Sarno has brought his unique culinary style to a vast array of projects throughout his career before joining Rouxbe Online Culinary School as VP of Plant-Based Education.
“It is not something you would expect a French chef to say, but you do not need meat to make an excellent dish that is exciting and full of flavour. I passionately believe that vegetables can be the star of the show.”
Bruno Loubet is a chef well known for his classic French provincial cooking. He owns Bistrot Bruno Loubet in the Zetter Hotel in Clerkenwell, London.
“By just choosing a meat free meal one day a week, we will help the planet by reducing our impact. It’s easier than it sounds – in India 65% of the 1.3 billion people are vegetarians 7 day a week, and those who do eat meat do so an average of just one day a week! Meat Free Monday should be a walk in the park for us … One that even Shiva will agree with.”
Founding chef of the highly acclaimed Cinnamon Club, Vivek Singh is recognised as one of the top chefs in the UK and has had regular appearances on The Saturday Kitchen and Masterchef UK. Vivek has always believed that, as with other creative forms, Indian cuisine should evolve over time.
“Not using meat allows vegetables to take centre stage and, with a little imagination, you can create a tasty, attractive meal that just doesn’t require the use of meat at all.”
“Growing up on a farm vegetables were a big thing for us, and to this day I love cooking with them. There are so many great British vegetables to choose from and I really believe that they deserve just as much respect as meat, fish or any other ingredient”.
Bryn Williams has worked in some of the most prestigious kitchens in London and is now the Chef Patron of Odette’s restaurant, Primrose Hill. In 2006 he beat a number of well-established chefs to cook one of the courses for the Queen’s 80th birthday celebrations, on the television programme Great British Menu.
“MFMondays is a great start in encouraging people that a meal without meat is delicious and can be easy to make. At the Vegetarian Cookery School, they say they started with one day a week and are now up to five days meat free.”