Inspired by his personal journey in food and driven by a return to health, Kirk Haworth leads his team with a clear vision for a more balanced and thoughtful food culture. Working exclusively with what the earth naturally provides, he elevates vegetables to the centre of the plate, shaping an innovative style that has become closely associated with his work.

Early in his career, Kirk was recognised as North West Young Chef of the Year at just 17, a milestone that set him on a path through some of the world’s most respected kitchens across Europe, Australia and the United States. Nearly two decades of experience at the highest level refined his technique, discipline and creative confidence, earning him major international recognition for his craft.

In 2016, a diagnosis of Lyme disease prompted a profound lifestyle change and a move towards a plant-based way of eating, permanently transforming his approach to cooking. Today, his cuisine reflects this evolution, combining creativity, balance and depth of flavour. Beyond the plate, Kirk is a leading voice in British gastronomy, advocating for sustainability that includes not only ingredients and the environment, but also the well-being of chefs and kitchen teams.