From MasterChef to Michelin: Charlotte Roy’s rise in plant-based fine dining

A year after competing on MasterChef 2024, Chef Charlotte Roy has been making waves in the plant-based fine dining world. From Michelin-starred kitchens to pop-ups and retreats, she shares her journey, insights, and upcoming projects.

Sustainable Soho: It’s been a year since MasterChef 2024—how has the experience impacted your life and opened new doors for you?

Charlotte Roy: MasterChef sparked my passion for food professionally. After losing, I took time to regain confidence, but a stage in Copenhagen was a turning point, proving that passion and perseverance open doors. The MasterChef brand still carries weight, and I’m grateful for the friendships, including collaborations like sous-cheffing at Louise’s supper club.

Sustainable Soho: You’ve been a resident at Plates for a while—how was the experience?

Charlotte Roy: Incredible! Plates winning a Michelin star during my first shift was electric. The food was inspiring, and what stood out most was the kindness in their ethos. Kirk’s advice, “How you treat people is more important than accolades,” shaped a supportive environment.

Sustainable Soho: How do you showcase the best of each season in your plant-based fine dining dishes?

BBC/MasterChef

Charlotte Roy: I focus on what’s in season for eco-conscious, fresher, and better-tasting dishes. I build around key ingredients, balancing textures and flavours. Recipe development takes time, with lots of experimentation—I now can’t eat white chocolate drops without smoked soy sauce after one idea sparked a new dish!

Read more Blends that will change your perception of hot chocolate, milkshakes, matcha, and more

Sustainable Soho: Fine dining often relies on animal products—how do you prove plant-based cuisine can be just as refined and indulgent?

Charlotte Roy: Indulgence is key. I use miso, coconut, and umami-rich ingredients to create creamy, buttery textures. While we can’t mimic chateaubriand, plants like jackfruit and mushrooms offer something more exciting. It’s about celebrating plants, not replicating meat.

Sustainable Soho: What’s next for you? Any exciting projects in the pipeline?

Charlotte Roy: I’ll start a stage with Alexis Gauthier at Gauthier Soho in March and host a food and well-being retreat in Cornwall. There’s also a pop-up in London, more mini-stages, and hopefully, a return to Plates. My goal is to inspire others to embrace plant-based food—if I went from ordering steaks bleu this, anyone can!

Charlotte Roy’s rise in plant-based fine dining shows that with passion and innovation, plant-based cuisine can match the refinement of traditional fine dining. She’s not just cooking; she’s changing perceptions.