Helen Graham

At a Glance Vegetable-led cooking sits at the centre of Helen Graham’s work, with a Middle Eastern influence shaping the way the menu is built and balanced. In her words, the aim is to reframe vegetarian cooking; she is not vegetarian, but treats vegetables as the more demanding brief, where each new dish has to earn its place.

Signature

Helen Graham’s signature dishes include Pilpelchuma with squash and charred corn, Celeriac, curried burnt butter, Halloumi-ricotta fritters with spiced lemon honey, and 3 chilli oils with hummus. The line-up shows a kitchen language built around vegetables, heat, dairy and spice, with veg as the main event rather than the side note.

In Their Words “I hope to reframe vegetarian cooking: I am not vegetarian but I find cooking with vegetables so much more creatively challenging that when I discover a new dish, it feels even more exciting.”