Mira is an experienced vegan chef with over 10 years of expertise in crafting wholesome, plant-based cuisine that celebrates flavour, health, and sustainability. With a deep appreciation for fresh, seasonal ingredients, which combines culinary creativity with a commitment to ethical and environmentally conscious cooking.  Drawing inspiration from global cuisines, she crafts innovative dishes that transform simple plants into extraordinary meals-proving that vegan food can be both nourishing and indulgent.  Dedicated to community and connection,  Mira regularly cooks Tuesday’s community lunches using food as a way to foster inclusion, sustainability, and compassion. With a deep commitment to ethical cooking and environmental awareness, she continues to inspire others to explore the power of plant-based eating through delicious, accessible meals.

Mira is an experienced vegan chef with over 10 years of expertise in crafting wholesome, plant-based cuisine that celebrates flavour, health, and sustainability. With a deep appreciation for fresh, seasonal ingredients, which combines culinary creativity with a commitment to ethical and environmentally conscious cooking.  Drawing inspiration from global cuisines, she crafts innovative dishes that transform simple plants into extraordinary meals-proving that vegan food can be both nourishing and indulgent.  Dedicated to community and connection,  Mira regularly cooks Tuesday’s community lunches using food as a way to foster inclusion, sustainability, and compassion. With a deep commitment to ethical cooking and environmental awareness, she continues to inspire others to explore the power of plant-based eating through delicious, accessible meals.

Hind is from Syria where she studied philosophy and came to London to find a new home. It has not always been easy to feel like she belongs so she decided to use cooking to show her culture and create a place that feels like home. She started making her mom’s recipes and added her own ideas – and Utopia, her thriving business, has grown and grown!

Back with us at the Bonnington Café for his regular Vegan Thursdays is former longtime resident cook Misiek, whose Polish-influenced dishes are bursting with seasonal flavours!

The excellent Arfa Shah returns to the Café, with her dazzling synergy of Asian and European vegan and vegetarian dishes. “I have a passion for cooking and have been cooking for over 20 years,” she tells us. “I am an innovative chef with a creative flair in a five star hotel (Michelin star). And I’ve adapted my style to accommodate classic European with Asian cuisine.”

Polly loves to experiment in the kitchen, bringing the best out of seasonal ingredients. She cooks with an abundance of fresh herbs, olive oil and spices, and loves to explore different cultures through their cuisine. Polly has lived in South London nearly all her life and is thrilled to be joining the Bonnington team. She works as a part time writer and private chef, cooking for events and holidays

Hind is from Syria where she studied philosophy and came to London to find a new home. It has not always been easy to feel like she belongs so she decided to use cooking to show her culture and create a place that feels like home. She started making her mom’s recipes and added her own ideas – and Utopia, her thriving business, has grown and grown!

Back with us at the Bonnington Café for his regular Vegan Thursdays is former longtime resident cook Misiek, whose Polish-influenced dishes are bursting with seasonal flavours!

The excellent Arfa Shah returns to the Café, with her dazzling synergy of Asian and European vegan and vegetarian dishes. “I have a passion for cooking and have been cooking for over 20 years,” she tells us. “I am an innovative chef with a creative flair in a five star hotel (Michelin star). And I’ve adapted my style to accommodate classic European with Asian cuisine.”

Isa’s cooking celebrates vegetables, draws on citrus and uses olive oil and herbs in abundance. She learnt to cook at an Ashram ten years ago, discovering food as a medium for nourishment beyond the body. Her food is vibrant and draws on slow food movement influences to draw out flavour and subtlety from each ingredient.