“I had this annoying stomach pain & it was occurring at a time when I noticed more & more information about veganism popping up on my social media feeds. We wanted to reassure you that we will be staying open for Takeaway, Click and Collect and Delivery services across all of our sites also. We wanted to reassure you that we will be staying open for Takeaway, Click and Collect and Delivery services across all of our sites also. I learnt so much & was given the freedom to create my own dishes for the menu – I remember scrolling through trip adviser each night after work checking to see if anyone had written any reviews of my dishes – I was so passionate. In 2016 he decided to change his career and started posting his meals on Instagram. I often thought about opening a little restaurant or deli. After learning to cook a very young age with his dad, Doug. It was a speech by Gary Yourofsky”. I find it very difficult when I’m travelling to eat well, but when I’m home I like to meal prep. But as much as my performance was bad the recipes got a good reception and I figured how important these videos could be, so I just got on with it and slowly started to relax and feel more comfortable. In February 2016, after many months of cooking for friends, recipe testing & experimenting. Veganism has come a long way since 2016- what’s the current stance on plant-based cooking at high end restaurants, how is it viewed? “I remember eating my first vegan meal, it was like a weight had be lifted off my shoulders, no longer would I be part of the cruelty towards animals again. 2 tsp dried rosemary. CONTACT US:FEEDME@THEVURGERCO.COMPRESS@THEVURGERCO.COMCATERING@THEVURGERCO.COM, ABOUT USOUR STORYWORK WITH USPRESSFAQsSUSTAINABILITY, EAT VURGERORDERFIND USGIFT VOUCHEREVENTSCATERING. This is really proving veganism is getting into the mainstream. Firstly I didn’t like how I was on camera, I was so shy and secondly it’s was so expensive to produce the type of videos I wanted to put out and at the time I was broke. I feel like this is a huge new step, I've done pop up restaurants, food markets & now my food will be available in an amazing restaurant! 1 tsp cracked black pepper. However I still wasn’t 100% happy and was often trying to think of ways to express my creativity. Start a youtube! Cooking as well as sports became his early passions. Keep it simple, do the simple things well & everyone will enjoy it. However when I wasn’t playing sport at home I was cooking with my dad, going through the hundreds of recipe books & watching chefs on TV. I found the skills I’d learn as a kid and whilst in the professional kitchens enabled me to create the most incredible vegan food. With Gaz Oakley’s fantastic alternatives to the traditional turkey and trimmings, vegans and vegetarians everywhere will have the best holiday period ever. If you put your mind to something you can do anything you desire. I’m going to keep on going on this journey for as long as possible, to help inspire as many people as I can to go vegan, for the animals. Working with the guys at Vurger is so fun. At 16 shortly after completing his GCSE’s, Gaz left school to go full time at the hotel restaurant. 28 Year Olds. Gaz worked out for a couple years whilst eating this colossal diet & put on a lot of weight. I saw a few things that really planted a seed in my head. In this exclusive interview with Plant Based News' Robbie Lockie, Oakley opens up about his love for food, his upcoming cookbook, and his plans to open a vegan restaurant. Now their servers are walking around wearing Wagamama x Gaz Oakley t-shirts. After learning to cook a very young age with his dad, Doug. “Following my passion & getting back into proper kitchens was awesome. This was 5 often 6 days a week. I am not to sure to be honest, I try and eat at only vegan restaurants. I wish I started sooner - although back then all I wanted was to become a chef & I did! Brighton remains open to dine in throughout. 28 Year Old Chef #1. Gaz released his debut cookbook #Vegan100 in January 2018. I hope my Christmas book really helps people at a time of year that is so food and tradition centred”. I started off at the company loading trucks but worked my way up. I was like a sponge, soaking up as much knowledge as I could from all the chefs around me. No doubt they looked pretty amateurish, but he must have seen how enthusiastic I was. We’d like to thank you for your continued support throughout and we look forward to serving our communities through this time! I knew I had to fill that gap to help people. Perfect day in London would have to involve popping into get a gaz burger from The Vurger Co & then a hang out in box park. Using my culinary knowledge I … It tasted so fresh, vibrant & flavoursome. Love for the support, Gaz.” Gaz Oakley is a chef, YouTuber and author who created the brand Avant Garde Vegan. You will find the Gaz Kickin' Caribbean Burger on our menu throughout July, run before it's gone forever! I soon decided to upgrade to a proper camera, which took a lot of getting used to. © Copyright 2020 The Vurger Co. All rights reserved. It used to be a LOT, and filming would take hours, but I’m just embracing my mistakes now, so if I mess up I just carry on. Gaz, wanting to learn even more got his first part time chef’s job age just 15 years old at a local hotel restaurant. Tier 4 Eat In Update for London stores: Due to London’s current tier 4 status, our dine in services are closed in Shoreditch and Canary Wharf only. 3 biggest tips for building a business using social media? What’s even more unbelievable is the fact that the dish features things like my vegan egg & bbq glazed seitan. Chefs. 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