Chris is an expert in plant-based cuisine. He has over four years of experience as lead chef at a fully vegan establishment in Windsor, following his qualification as a Vegan Natural Chef from the College of Naturopathic Medicine in London. He went on to further hone his culinary skills under leading figures in the plant-based movement, including Bettina Campolucci Bordi and Tora Olsson, deepening his understanding of nutritional balance, portioning, and advanced techniques using molecular gastronomy. He now works as a freelance plant-based chef under his brand, Degrees C.
With a detail-orientated mindset and creative flair, Chris has developed more than 500 bespoke dishes across retreats, private events, supper clubs, restaurants, and festivals. His food is rooted in seasonality, nutritional balance, and global inspiration - shaped in part by his background as a secondary school geography teacher with a strong focus on sustainability. Alongside retreat and corporate catering, Chris also offers consultancy services to help food businesses elevate their plant-based menu options. His clients love that his menus are tailored to their vision, offer versatility, and, perhaps most importantly, deliver big on flavour! You can find out more at www.degrees-c.co.uk.
Follow Chris on: instagram.com/chrisnelson.degreesc
Wesbite:www.degrees-c.co.uk/
Rates: Every menu I create is bespoke to suit your preferences, but here are some examples to help orient us as we start desining your experience.
3 course dinner: £40-60 per person (minimum 10)
3 course dinner + breakfast: £60-80 per person (minimum 10)
6 course tasting menu: £70-90 per person (minimum 10)
Example Menus & Rates
This is slightly challenging since every menu I do is bespoke to the client (e.g. yoga clients might want food related to a particular chakra to match their sessions). I've seen on your website that others have given set menus, which i'd rather not do as don't want it to appear like its rigid / not flexible. That being said I can offer these examples of what i've done in the past, but would prefer that was made clear;
Example Breakfast / Brunch items: Spring green chickpea frittata w/ grilled asparagus + tofu bacon // blood orange chia puddings // Korean loaded sourdough w/ peanut butter hummus + kimchi // Sweetcorn fritters w/ roast balsamic tomatoes + avo
Example Canapes; Smoked 'salmon' + cream cheese vol-au-vents // Pea, mint + courgette tartlets // Sourdough + wild garlic butter // stuffed yorkshire puddings // Hoi sin 'duck' baos
Example Starters; Sambousek w/ baba ganoush + chili oil // Trofie al pesto salad + grilled asparagus // Revithada + foccacia // Aush Restheh w/ coconut yoghurt
Example Mains: Harissa tofu kebabs + quinoa tabbouleh // BBQ Plantain, White bean hummus, Aje Picante + fermented Arepas // Roast Chick'n tartlet, jersey royals + tamarind asparagus salad // Ragout w/ swede puree + breadcrumb gremolata
Example Desserts: Key lime pie // Lemon posset // Blood orange Eton Mess // Chocolate + cherry mousse // Chocolate truffles // Black sesame + lemongrass chia // Poached fig, creme anglais + biscotti
Example 6-Course Tasting Menu: Apricot, almond ricotta + tarragon tartlet // Vegetable mile-feuille // King Oyster mushroom calamari // Yakatori chick'n skewers // Aranchini al ragu // Coconut + orange cake w/ sugared rosemary dust
.jpg)
