A top French fine dining restaurant in London is set to go vegan.
Gauthier Soho used to serve more than 20kg of foie gras every week a few years ago. Now it serves a vegan tasting menu which is becoming increasingly popular.
Chef and Owner Alexis Gauthier is gradually shifting the menu to be in line with his own vegan lifestyle. The menu is currently 75 percent plant-based, and still features cod, pork and duck.
Gauthier ditched animal products following protests by animal rights charity PETA in October 2015 - which ultimately led to him going vegan.
Speaking at the Restaurant Congress event in London, he said: "[PETA activists] were saying I was a horrible person because I was using foie gras.
"I thought about it and started to listen to what people had to say about the suffering of animals and thought 'what am I here for? Is this really the future?'"
The chef recently teamed up with foodie duo BOSH! to share his vegan 'faux gras' recipe
Saying he didn't want to keep 'ignoring what's happening' in animal agriculture, he added: "I decided in our kitchen we would not be creating any more new dishes involving meat and fish or things with eggs and butter. The pure creativity has to lie with veganism.
"Within 18 months to two years, we will hopefully be 100 percent vegan.
"People will know there will be no impact on animals when they come into our restaurant. We are going from serving 20kg of foie gras every week five years ago to having no impact on animals, which I think is wonderful."
Maria is the head of written content for Plant Based News. Also a former magazine editor, newspaper reporter, and features writer. Her writing has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.
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