The Great Moshimo Vegan Challenge
The Great Moshimo Vegan Challenge was launched in 2009 and by the pioneering efforts of Moshimo co-owners, Karl Jones and Nicholas Röhl, it has become a major feature of the Brighton foodie calendar. Originally launched to highlight the threat of overfishing to the masses, the challenge brings together top chefs from the city to produce Asian-inspired, plant-based dishes, judged by the public. (scroll down for our video interview with Nicholas)
The 2019 Finalists
Originally launched as an annual event, the growth in interest in vegan food coupled with the popularity of the event itself has seen the Moshimo Vegan Challenge become a quarterly event with three heats and a Grand Finale. On September 26 the competing finalists were: Dave Marrow (Terre a Terre), Tina Horvarth (CanTina), John Bayley (Cashew Catering), Filippo Rosato, Gio Scofano and David Medda (Purezza), Jake Swayne and Adam Eynon (The Roundhill Pub), Alun Sperring (The Chilli Pickle), Mariya Takeuchi (Pizzaface) and Benji and Sel (La Choza)
The Moshimo Vegan Challenge 2019 Winners
In the 2019 finales of the Moshimo Vegan Challenge, first place went to Jake Swayne and Adam Eynon of The Roundhill Pub, the vegan gastropub is relatively new on the scene in Brighton and this win marks a sign of many good things to come for the team. Their pertinently titled dish Polar Rice Caps was a bold and strikingly colourful dish of homemade katsu seitan with pickled radish nigiri, spirulina coconut sea, aromatic snow and sushi rice-cap.
In second place was Dave Marrow of vegetarian veteran and leading Brighton restaurant, Terre a Terre. Dave’s Hen’s Nest and Egg combined tempura-battered Hen of the Woods mushroom, aduki bean and fermented vegetable soondai and a tofu ‘egg’ with sriracha mayonnaise, yuzu dressed sea vegetables.
In third place was Mexican Streetfood favourites, La Choza. Chefs Benji and Sel prepared the poetically titled Heartache and Overwhelming Joy, a shiitake and portobello mushroom arancini with beetroot jel, jalapeño yolk and wasabi salt tuile.
The Great Moshimo Vegan Challenge returns in the spring of 2020.
Meet Nicholas Röhl
We got a chance to speak with Nicholas Röhl, co-owner of Moshimo, ahead of the Moshimo Vegan Challenge. Nicholas explains the concept of the challenge and how the event has changed perceptions of vegan fine dining.
Moshimo is continually looking to increase the vegan options on its menu, and in 2018 launched 50% Vegan VVednesdays, where all plant-based food is discounted by 50% for Moshimo members (25% for non-members).