Marco Pierre White brings Redefine Meat 3D-printed plant-based meat to more menus in the UK

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AUTHOR: Stef Bottinelli

Celebrity chef Marco Pierre White is furthering his collaboration with Israeli vegan meat company Redefine Meat by stocking the company’s 3D-printed plant-based New-Meat products in a further 23 of his MPW restaurants.

White’s flagship restaurant, Mr White’s in Leicester Square, will serve the Redefine Steak with Vintage Balsamico or Garlic Butter. Other dishes on offer will include the Redefine Macaroni Cheese, Redefine Salsiccia pizza, and the Redefine Burger.

Besides Mr White’s, New-Meat products are coming to MPW Steakhouses in Bristol, Liverpool, Nottingham, Plymouth, Durham, Folkestone, Swansea and Salisbury; the chef’s MPW Chophouses in Whitechapel and Dover; and his New York Italian in Kegworth, among others.

The Spring Set Menu at MPW restaurants will feature Redefine Mr. Lamb’s Shepherd’s Pie and Redefine Ragu alla Bolognese.

Known traditionally for his high-end meat offering, White has increasingly adopted more cruelty-free options across his restaurant portfolio. His focus is on offering the same high quality of plant-based food as diners and chefs are used to with meat-based dishes.

The chef has previously said he lived as a vegan for 9 months. When asked why he didn’t continue, he said: “I didn’t feel satisfied. We didn’t have New-Meat in those days. I was always hungry…I eat this [New-Meat], once or twice a week.”

He added that New-Meat is “the cleverest thing I’ve seen in almost 40 years in the kitchen”.

Redefine Meat utilises a mixture of groundbreaking material science, additive manufacturing and artificial intelligence technologies to develop its 3D-printed, plant-based, non-GMO, and cholesterol-free products.

Eshchar Ben-Shitrit, CEO and Co-Founder of Redefine Meat said: “It’s an honour for us to be working with Marco and now, to be featured on his restaurants’ menus. From the very beginning, we’ve worked alongside chefs with meat expertise and butchers, as they always provide the best feedback for us to better our products.”

Beyond Marco Pierre White’s restaurant portfolio, Redefine Meat has begun appearing elsewhere in the UK.

Earlier in 2022, London’s department store Selfridge’s struck a deal with the Israeli company to serve New-Meat products in its onsite dining facilities: Harry Gordon’s Bar & Kitchen and The Brass Rail Restaurant for a limited time.

Marco Pierre White puts Redefine Meat’s 3D-printed vegan steaks on his restaurants’ menus

[17.11.2021]

Celebrity chef, restaurateur and former enfant terrible of the British culinary scene Marco Pierre White has announced that he’s putting Redefine Meat’s 3D-printed plant-based steaks on the menu of his steakhouses in the UK and three of his London restaurants.

The vegan steaks will be priced between £20 and £30, the same price as the beef steaks on White’s restaurants menu.

Redefine Meat uses pea protein, coconut fat, sunflower oil, flavourings and colourings to create meat-like taste and texture in its products.

Launched in 2018, the Israeli company makes 3D-printed plant-based burgers, steaks, sausages, kebab, ground beef and cigars (vegan beef filled puff pastry) aimed at the hospitality industry, and its products, which have been developed with chefs, are already sold in a selection of restaurants and hotels in Israel.

Redefine Meat uses 3D printers to recreate the flavour and texture of meat.

Eshchar Ben-Shitrit, CEO and co-founder of Redefine Meat, said to 3D Natives“Each product in the range and the ones to follow are born from our understanding of meat at the molecular level, extensive R&D and technological innovation, which combined provides us the ability to create any meat product that exists today. This has been critical to achieving a superiority in taste that honestly, we did not even expect, and the technological versatility to do what no other has done – replace every part of the cow with tasty plant-based meat.”.

Marco Pierre White said to The Telegraph: “When I first tasted Redefine Meat, I was mind-blown. The world needs to eat less meat, but the reality is that until now plant-based meat products have fallen way short in terms of the quality and versatility required for our menus.”

Eshchar Ben-Shitrit said to The Guardian: “I’ve had vegans complaining that this is too much like meat. “Personally, I don’t eat meat. I think it’s wrong to kill animals and eat them. But in order to get the flexitarians, it’s better to disregard the opinion of the vegan.”

Marco Pierre White famously became the first British chef to receive three Michelin stars, and at 32, the youngest chef to be awarded them, before Italian Massimiliano Alajmo beat the record by receiving the same number of stars at 28. When White decided to retire as a chef and open restaurants instead, he returned his stars.

White became plant-based for nine months before deciding the diet wasn’t for him.

“I was a vegan for nine months because I was curious.”, he said in an interview with What’s On Live. “I went pure vegan for nine months of my life and stopped absolutely everything – all carbs, alcohol, smoking.

The first three weeks, it didn’t impact on me at all; the next six weeks, I became very weak, introverted, quite faint, dizzy at times and suffered from headaches. Then I sort of went back to normal after that. I must confess, though, I slept better. I had more energy. Through that nine-month period, I lost five stone in weight; it just dropped off me. My sense of smell became incredibly acute – I could walk down the road and smell coffee 100 metres away. I could smell bread being baked.”

Marco Pierre White currently owns several restaurants including Steak House Bar & Grill, Mr White’s, Mr White’s English, Wheeler’s of St James’s, Chophouse, Bardolino, Marconi, New York Italian and Wheeler’s Fish & Chips.

Discover all you need to know about the ever-expanding plant-based sector in this upcoming Trend Panel:

A taste of trends: plant-based

Tuesday 21 June 2022 | 14:30 – 16:00 BST

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