About

Plant Based Advantage started from personal experience.

As a vegan guest, I’ve often been in restaurants where I had to explain myself, adjust dishes, or choose between very limited options. Sometimes the intention was good, but the knowledge or confidence simply wasn’t there, in the menu, or within the team.

At the same time, through my background in event management and digital marketing, I saw the other side too: busy kitchens, teams under pressure, staff who genuinely want to help but don’t always know how, and businesses that care but aren’t sure where to start.

That gap is exactly what I work on today.

Through Plant Based Advantage, I help hospitality businesses develop plant-based dishes and menu options that feel normal, familiar and enjoyable, for guests and for the teams serving them. Practical changes that fit into real kitchens, existing menus and everyday workflows.

My work often includes plant-based menu development, vegan menu consulting, improving vegan menu structure and labeling, and supporting teams with clear processes and training so they can serve guests with confidence.

Alongside my consultancy work, I am currently completing the international Vegan Hospitality Consultant Training Program, where I’m being trained in professional menu evaluation, recipe development, product sourcing, team training and long-term implementation strategies for hospitality businesses.

I’m based in Watford, England, and work with restaurants, hotels and food businesses across the UK who want to improve their guest experience while building something sustainable and commercially realistic for the long term. If you’re based in another region, feel free to get in touch to explore the possibilities.

Veganism in hospitality, to me, is not about perfection. It’s about making people feel welcome, and helping hospitality businesses grow in a way that truly makes sense, both for their guests and for their business