While some viewers view Ramsay’s shift as a tactical "bandwagon" move or a paid advertising strategy—noting his recent partnership with plant-based brand Flora Plant —others see it as a genuine adaptation to rising culinary trends. Ramsay himself has acknowledged that "veganism is on the rise" and that the industry must "eat a slice of humble pie" to adapt. This evolution is reflected across his business, with vegan menus now available at his Michelin-starred restaurant Pétrus and his casual eatery, Lucky Cat . Gordon Ramsay's Love/Hate Relationship with Vegans & MORE
Contestants were tasked with creating a high-end vegan dish within 60 minutes. Key highlights from the challenge included: Judges praised a chickpea falafel for its crispiness and a beet-and-avocado pairing described as "genius". Other successful entries included a stuffed potato pancake jackfruit "peking duck" taco [S12E7] Gordon Ramsay Loves Vegans!
The episode served as the show's first-ever vegan challenge. Ramsay introduced the task by teasing a secret "so big" he was afraid to say it on national television. After building suspense, he admitted his appreciation for plant-based cuisine, leading into a demonstration of his signature Beet Wellington While some viewers view Ramsay’s shift as a
Some chefs struggled with the lack of animal proteins, resulting in dishes that felt unfinished or "boring," with one mushroom-based dish criticized for lacking flavor. A Broader Culinary Shift Gordon Ramsay's Love/Hate Relationship with Vegans & MORE
—a vegan transformation of his classic Beef Wellington using beets, beet green crepes, and vegan pastry. The Competition Challenge