Chefs Alex Claridge and Eddie Shepherd discuss his plant based journey as a chef, staying true to himself as a chef and why people love what he does plus whether he still looks for accolades.

This is the fifth episode co-hosted by Alex Claridge from The Wilderness in Birmingham. He has invited six exciting guests to join him and Cara Houchen, Editor of The Staff Canteen, each week.

Our guest on this episode is Eddie Shepherd, an award winning modern plant-based chef, he runs the unique ‘Walled Gardens’ underground restaurant in Manchester, serving a modern 12 course tasting menu in an informal atmosphere. All the food is prepared and served by the chef for just 8 diners per night, making this an intimate but relaxed, unique fine dining experience. We find out why he decided to do dining how he wanted to do it and why his positive and unique take on food is such an inspiration.

All of our guests are wearing The Staff Canteen hoodie if you would like one
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