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Future of British Business

A Former Steakhouse Chef Wants to Beat Beyond Meat at Plant-Based Food

A 12,000-year-old preservation technique lies at the center of his secret sauce.

A Dishoom "Vegan Sausage Naan Roll", using a sausage developed with Chef Neil Rankin.

A Dishoom "Vegan Sausage Naan Roll", using a sausage developed with Chef Neil Rankin.

Source: Dishoom

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The founder of a London steakhouse is an unlikely entrepreneur in plant-based foods. But Neil Rankin, co-founder of acclaimed BBQ restaurant Temper in London’s Soho, says the meat alternatives out there simply aren’t good enough.