British eco-chef · Food-systems provocateur

Most kitchens
cook food.
I cook the food system.

I built Europe's first zero-waste restaurant. A vertical-farm restaurant under a King's Cross arch. A climate-aligned menu for COP28 delegates. Now I'm reshaping the kitchens of the hospitality groups, festivals and wellness brands that are ready to lead the food transition — not narrate it.

Book Justin → See the work
Currently Partner, Investor & Head Chef at MOANA · Head Chef at FIELD by Fortnum & Mason · Consultant Chef at SATIVA, King's Cross · In production with Phil Sansom on the food documentary Nothing Grill.
Justin Horne working at the pass — green apron, knife in hand, breaking down a whole fish for his No Waste Fish practice.
No-waste fish, broken down by hand. The whole animal, on the menu — and on the record.
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The Premise

The food system is the biggest climate lever no one is pulling. Chefs are the only profession with their hands on it every single day.

For thirty years, sustainability in hospitality meant a recycled menu card and a paragraph about provenance. I wanted to know what would happen if you ran a kitchen as if the planet were on the pass.

In 2015 I opened Tiny Leaf in Notting Hill — Europe's first zero-waste, organic, plant-based restaurant — and in one year we diverted 50 tonnes of food surplus from landfill. Not as a stunt. As a menu. Each plate built from would-be-waste deliveries that arrived that morning.

Then SATIVA at King's Cross: a vertical-farm restaurant that grows its own produce, generates its own energy and feeds its waste back into the system. Can Mimosa in Ibiza: a farmhouse rebuilt around a kitchen garden, regenerative growers within four kilometres, a menu that moved with the soil. COP28: a 1.5°C-aligned menu that fed delegates between speeches about feeding the planet.

The point was never the building. The point is the proof. Restaurants are the most public lab we have for what people will accept on a plate. Change the plate, and you change demand. Change demand, and you change the field.

Portrait of chef Justin Horne.
— Justin HorneBritish Eco-Chef · Author · Lecturer · Forager
Sea Bass Ceviche by Justin Horne

Sea Bass Ceviche

No Waste Fish · Scoolinary
 Sea Bass Fillet with Vegetable Peel Pakoras by Justin Horne

Sea Bass & Vegetable-Peel Pakoras

Whole-Plant Cookery
 BBQ Fish Wings by Justin Horne — the part you'd normally throw away.

BBQ Fish Wings

The part you'd normally bin
 Garum and Lime Pickle by Justin Horne — preservation as practice.

Garum & Lime Pickle

Preservation as practice
The Receipts

Not concepts. Working prototypes.

Current · Featured

MOANA.

Partner · Investor · Head Chef & Culinary Concepts

My current operating home. At MOANA I sit on three sides of the table at once — equity partner, investor, and the chef in the kitchen building the culinary concept from the ground up. It's where everything I've argued for over a decade gets fused into a single working business: regenerative sourcing, whole-plant cookery, ocean-aware seafood, climate-aligned menu architecture — and a guest experience that doesn't lecture, it just lands. This is the model I'm now scaling.

i.
Founder · 2015

Tiny Leaf ↗

Europe's first zero-waste, organic, plant-based restaurant. Notting Hill. Four floors — bistro, fine-dining room, cinema and events space, botanical cocktail bar. Menus rewritten each morning from would-be-waste deliveries.

50 tonnes of food surplus diverted from landfill in year one.
ii.
Consultant Chef

SATIVA

Circular-economy vertical-farm restaurant at London's King's Cross. Grows its own fresh produce on site, generates its own energy, turns its waste back into energy. Proof that a closed loop is a business model, not a slogan.

Circular by design — from seed to power to plate to compost.
iii.
Chef Patron · 2022 →

Can Mimosa ↗

A farmhouse restaurant in Santa Gertrudis, Ibiza. I built out the kitchen garden, partnered with regenerative growers and artisans within a 4 km radius, and rebuilt the menu around the seasonal rhythm of the island. A model for what hospitality looks like when it's local-first by structure.

Farm-to-table, but redrawn — the farm is the kitchen, the kitchen is the field.
iv.
Head Chef

FIELD by Fortnum & Mason ↗

Heritage institution, contemporary mandate. Running the kitchen at Fortnum & Mason's sustainability-led restaurant — taking the principles I've spent a decade proving in independents and embedding them inside one of Britain's most recognised hospitality brands.

Field to fork to future.
v.
Climate-Conscious Catering · 2023

COP28 — A 1.5°C Menu

Worked on the Climate Conscious Catering initiative launched at COP28: building 1.5°C-aligned menu options for delegates. Tasty. Nutritious. Climate-honest. Proof that the world's most-watched sustainability summit can actually eat like the future it negotiates.

A 1.5°C-aligned plate, served at scale.
vi.
In production

Nothing Grill — a food documentary

Currently in production with filmmaker Phil Sansom. A documentary built around the principle that the most radical thing a kitchen can do is refuse the default — and what happens to a chef, a supply chain and a guest when it does.

2026 · Director: Phil Sansom · Subject & Chef: Justin Horne
The Manifesto

Five things I'm willing to argue about.

  1. Waste is a design flaw — not a fact of cooking.
  2. The kitchen is the most underused climate lever we have.
  3. Plant-forward isn't deprivation. It's the future of pleasure.
  4. Wellness without ecology is theatre.
  5. If hospitality won't lead the food transition, it gets left behind by it.
Work With Justin

Three ways I show up. All of them deliver.

01

Keynotes & Festival Programmes

Headlining stages on food, climate, regenerative agriculture and the new wellness economy. Punchy, evidence-led, made for festivals that want a chef who can argue the case — not just plate the canapés. Closing keynote, panel chair, demo plus talk, or a curated dinner-as-keynote.

For: sustainability festivals · wellness summits · industry conferences
02

Hospitality Consultancy

For hotel groups, restaurant brands and wellness retreats ready to actually move. Holistic menu design, supply-chain redesign, zero-waste kitchen build-outs, regenerative sourcing strategy, and the operational change-management that makes any of it stick. Retainers, residencies, transformation projects.

For: hotels · restaurant groups · wellness brands · resorts
03

Signature Residencies & Climate-Conscious Catering

From a COP-grade 1.5°C menu for 500 delegates to a season-long residency at a wellness retreat. Pop-ups, takeovers, launch dinners, retreat partnerships and event catering — all built around the regenerative supply chain, with the storytelling that gets the press to show up.

For: brands · summits · retreats · launches · private clients
In Their Words

The case, on the record.

"Change people's perception of what waste is, and then we can change how much waste we create."

Justin Horne — Hospitality Interiors ↗

"Vegetarian cuisine is a great medium — I don't think they're always given their place. There's no reason why you can't make something amazing out of vegetables alone."

Justin Horne — on Tiny Leaf ↗

"Through a more conscious approach to eating we can change our behaviour and sustain the planet and the human race."

Justin Horne — Scoolinary ↗

"Founder of the first zero-waste, organic, plant-based restaurant in Europe, and specialist in holistic menu design."

Scoolinary — Chef Profile ↗

If you're ready to actually move
— let's talk.

For festival bookings, hospitality consultancy briefs, residencies, and climate-conscious catering. I take on a small number of partners each year. Tell me what you're trying to change.

Book Justin →
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