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Parlour Kensal

Fall in Love with Vegetables at...

6th JUNE

Parlour Kensal

Allow us to introduce you to Jesse Dunford Wood and his team at Parlour Kensal. Not only will they be dishing up some delightful new treats for you. Even better, you can also learn all about them during an intimate and inspiring Chef's Table dinner.

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What is More Than Carrots?

More Than Carrots helps curious foodies - like you and us - maintain a healthy and balanced diet when dining out. By balanced we mean ‘more vegetables & less meat’.

We partner with selected restaurants in Central London to bring dishes with little or no meat to life during intimate and inspiring Chef's Table events and then tell you all about them here on our website.

Our story

Who are we, you ask? We’ve come from quite different places:

Annette Burgard

“My grandfather was a chef and dining out always played a big role in our family. But while I enjoyed food as a kid, I wasn’t a curious foodie quite yet.

In fact, during my first visit to Japan, I spent four weeks eating nothing but rice and ketchup. Safety first - the local flavours were too overwhelming. Fortunately, I was there for a while and had to become more adventurous. I learned my lesson out of necessity - I’m now a very curious foodie and Japanese is one my favourite cuisines.

For me, there is no better way to experience a new country than tasting its food. It can be so intense and inspiring to challenge yourself and try flavours and textures you’ve never experienced before. I consider myself an omnivore for that reason. I could never live without these experiences.

As much as I love food, the way meat is "produced" nowadays feels so wrong, for both the environment and the animals. I recently decided to eat less meat for that reason. At first it sounded like giving up a lot, but then it turned out to be the exact opposite. The first couple of weeks involved a lot of risotto (again: safety first!), but eventually I realized that I don’t have to travel to be adventurous. Once I gave it a try, I found lots of delicious dishes I'd never tried before. I still eat meat, but by enjoying ‘the best of both worlds’ my diet is now more varied and balanced.”

Favourite cuisine: Mexican (the Mexican version, not the Texan one).

I reached my limit with: fried rat (so, technically speaking, I’m an omni-minus-rats-vore).

Charlotte Downs

“I grew up in the country, walking in the hills, riding horses and helping at a farm. We took care of lambs, cows and chickens and I was no stranger to the idea of an animal I had cared for landing on my plate.

Our animals were happy, healthy and well cared for, the sort of meat you’d be happy to eat. I still became conflicted though. All this effort didn’t seem worth it for the limited enjoyment I reaped from eating meat. I’m one of the people whose genetic make-up means they don’t like meat (yes, that is actually possible!). Eating meat felt wasteful and so becoming vegetarian felt like an obvious choice. I’ve observed amongst my family and friends the connection they have with the taste, heritage and flavour of meat. I can see how much they enjoy it, so I support them in buying and eating prime-cut meat and offal. I just try to ensure that it is from farmers like the ones I know and love.

My own preferences, paired with a meat-loving boyfriend, soon meant that I became an expert in finding restaurants with balanced menus. I’ve always been on the lookout for places where all my friends will be happy. As it turns out: good chefs make good food – meat or no meat. I’m excited about a world where restaurant menus are more balanced in general and not eating meat is not ‘niche’.”

Favourite cuisine: Turkish (I like my vegetables every which way).

I reached my limit with: my 1,372nd Mushroom Risotto.

Why ‘more vegetables & less meat’?

We found the following books and articles very helpful in understanding what a diet could look like that is enjoyable for us now and still good for our grandchildren’s future:

Sapiens The story of human evolution and what made us into who we are today

How Bad Are Bananas Or: The Carbon Footprint of Everything

Meat Hooked The History and Science of Our 2.5-Million-Year Obsession with Meat

The Omnivore's Dilemma If you ever wonder where our food comes from, read this book.

Waste Should be self-explanatory :)

Nature Communication Explores which kinds of global diets are physically possible to sustain without growing food on more than one planet.

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