What was your vision for Redemption and what inspired the idea? We created Redemption with the aim of providing Londoners with an opportunity to “spoil yourself without spoiling yourself” and to prove that socialising with friends doesn’t always need to be at the expense of your health. Together with Catherine Salway – my business wifey – we came up with the bones of the brand and I put the vegan meat on. Catherine, the former brand director of Virgin Group, and I are a perfect team with different skills but the same ethics and drive to create a legacy brand.
We wanted to have purpose at the heart of what we created. Catherine and I had been looking at emerging global food trends and movements, and we knew that the bar would be ahead of its time with veganism and alcohol-free drinking, but eventually the world would be ready for a little Redemption.
With extensive experience as a chef, did it require more effort or creativity to come up with a delicious plant-based menu?
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Esta historia es de la edición February 2020 de Good Health Magazine Australia.
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ACUPUNCTURE HAS BEEN USED IN TRADITIONAL CHINESE MEDICINE FOR THOUSANDS OF YEARS. ERIN FISHER LOOKS AT HOW IT CAN BE USED TODAY AS A PATHWAY TO A HEALTHIER BODY AND MENSTRUAL CYCLE
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MONIQUE MCKENZIE EXPLAINS THAT OUR GRATITUDE TOWARDS OTHERS AFFECTS HOW WE SEE OUR LIVES, AND HAS SOME IDEAS TO SHOW THOSE WE KNOW, AND DON’T KNOW, OUR APPRECIATION
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British food hero Jamie Oliver talks to Paul Ewart about his recent weight loss, struggle to find balance and his mission to inspire healthy eating
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