At Ark, vegetables are always the stars of the show. Founder and forager Jason Renwick and executive chef Brett Lavender discuss the influences and ingredients behind their plant-based project.
Australian entrepreneur Jason Renwick and British chef Brett Lavender have come together in Copenhagen to open the vegan fine-dining restaurant Ark.This article was produced by National Geographic Traveller .
Australian entrepreneur Jason Renwick came to Copenhagen in 2005, travelling in and out of the country before opening vegan cafe Souls in 2016. He then teamed up with British chef Brett Lavender, who had spent much of his career cooking in luxury hotels and Michelin-starred restaurants in Australia, New Zealand and Japan, to open, in central Copenhagen, in 2020.
The business grew and evolved, and today, Ark Collection comprises three plant-based restaurants — Ark, Bistro Lupa and Beyla — as well as urban mushroom-growing operation Funga Farm, which supplies restaurants in the Danish capital.How to get flavour, depth, umami out of very few ingredients was a massive learning curve for me. I started to approach it in the way I would cook a piece of meat: do I want to marinate, sous vide or let it rest? Vegan cooks don’t think like this.
Ark is a plant-based restaurant not only in its menu but also as a whole. The materials used in the interior design, all the way down to the glue used in the chairs, are plant-based.Please be respectful of copyright. Unauthorized use is prohibited.Housed within a former bread factory in Østerbro, VeVe serves up creative veggie and vegan dishes featuring a fusion of international flavours.
At Saint Peter restaurant in Sydney, Australian chef Josh Niland has turned fish cookery on its head with his innovative gill-to-fin approach.
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