One of my biggest passions has always been to elevate people’s perceptions of vegan food.

Since Holly White decided to go vegan many things have changed in her life. Based in Dublin, she is a certified broad-spectrum expert in plant based nutrition, an influential author with a genuine passion for wellness.

Holly White’s professionalism has flourished in three main business lines: Vegan consultancy & menu design, Live Events & Corporate demonstrations, Brand collaborations & recipe design.

Her vision led her to elevate the attitude towards vegan cuisine in people’s minds by demonstrating through simplicity and authentic care how eating healthy food can exert a considerable impact on our environment as well as on our wellbeing.

It all started from a strong compassion for the animal world and the harmful effects of intensive farming to land on a wellness holistic philosophy of body and spirit, in which a plant-based diet assumed a crucial role. Holly White herself experienced a radical transformation when she felt how her appearance and energy took an incredible turn because of what she was introducing into her body. She felt empowered and ready to fully express herself.

No doubt the vegan diet played an important role. It is well known how this one is rich in ‘good bacteria’ – phytonutrients – which have antioxidant and anti-inflammatory properties preserving the health of our digestive system and by making people immunologically stronger.

How to make this lifestyle satisfying and tasty? And also beautiful to the eye?

Since then the challenge has been for her to make each culinary creation tasty and balanced in its six elements – ‘flavour, texture, temperature, aesthetic appeal, balance of proteins, healthy fats and complex carbohydrates’ and bring the results to her consultancy activity both at a corporate level (see her collabotation with Compass Ireland, in the magical world of Luxury Hotels and to her Vegan Cooking Club.

Simple things done beautifully well is my passion

One the dreams come true is the collaboration with the most luxurious five-star hotel in Dublin, The Merrion Hotel, proud member of The Leading Hotels of the World, to create a dedicated vegan menu, valued by Vogue.com and National Geographic as one of the best offerings of the Irish capital.

A collaboration still present with the Garden Restaurant and its Executive Chef, Ed Cooney – very sensitive to the quality of its organic and locally sourced ingredients – and also with the Pastry Chef, Paul Kelly, for a high standard proposal of vegan desserts both in composition and presentation.

An added value of the Merrion Hotel and its welcoming and stylish ambience in downtown Dublin is the concept of ‘Hospitality with a clear coscience’. An evolving sustainability commitment through  a dedicated team and an annual environmental plan involving all areas of the hotel aiming to reduce carbon emissions per room by 66 % by 2030.

A philosophy certainly appreciated by Holly White.

But now we leave the floor to her.

• What are the benefits, including economic outcomes, of a plant-based offering within a luxury hotel?

The University of Oxford has conducted the most in-depth study of the impact of animal agriculture on climate change and a person can reduce their carbon footprint by up to 70% by adopting a plant based diet. From an environmental and also consumer awareness point of view it’s vital that menus are updated across hospitality to reflect the growing market for plant based options. I chose to eat this way but there are many who have allergies and intolerances to both eggs and dairy. My aim typically is to work with kitchens to create a strong gluten free vegan option which ticks both the allergies, vegan and vegetarian boxes with just one dish.

• What is your method for introducing gourmet vegan cuisine into the hospitality industry and how do you see this combination developing in the future?

I focus first on my own dream menu and expectations. When eating out with friends I never want the vegan option to be apologetic. I always think in my mind about what would be delicious, beautiful and satisfying and I create the dishes around those elements. I also ensure that the details are clear and if the recipes can be used elsewhere in a hotel ie across another element such as a dessert also used in afternoon tea, a dressing used for a room service option. Vegan options have to be convenient in order to be sustainably produced in busy kitchens.

• What are your latest most meaningful discoveries in this area? (Wellness side, clients, products, or other?)

I have completed a diploma in the Vegan Ketogenic diet and for me the key factor in dishes now is to focus on high protein elements, healthy fats and a smaller portion of carbohydrate and grains. I think typically vegan diets are associated with high carb as they can be cost effective and familiar but ultimately, in my experience, people need higher protein to feel satisfied in this lifestyle long term. I aim to integrate multiple sources of vegan proteins in all I create both for taste and flavour and how I hope someone feels after eating too.

• What is your next dream?

I have completed a pitch for a book titled ‘The Loving Diet’ which I hope will be my next cookbook. I see a correlation between being conscious and mindful of what and how we eat and both self love and love for our planet. We are all deeply aware of climate change and the impact of animal agriculture on our carbon footprints and I want to do all I can to promote both how great I, and hopefully others, can feel through integrating plant based options and how delicious and beneficial it can be for the planet too.