Plant Academy

What if this summer felt like eating beautiful, fresh produce, exploring new skills and getting creative with plants and the role they play on your plate?

That’s exactly what our Plant 123 courses are designed to give you. From diving into the fundamentals of plant-based cooking and understanding why a dish works, to discovering an ingredient you’d never thought to cook with and mastering new techniques.

Explore our course via the link in bio 🌱

The art of plating from the Plant Academy Kitchen 🌿🍽️

Plating is the final step of any dish and often one of the most overlooked.

It doesn’t need to be complicated, but putting a little more intention into how you present your food will always make a difference! From choosing the right plate for the mood of a dish, to working with colour, negative space and height - these are the principles we come back to again and again in the Plant Academy kitchen.

The ingredients should look like they have gracefully fallen onto the plate, and as Coco Chanel would say,  “always take off the last thing you put on” to create beautiful, delicious plant-based dishes.

Explore our Plant123 courses and learn to cook and plate plants with intention - link in bio 🌱

A plant-based guide to BALI 🌱

Bali has long been one of the most inspiring places in the world to eat plants. Featured here are just a few of our favourites from jungle foraging with .masak at and raw desserts and healing food at to botanical aperitifs and small plates at and the best plant-based ice-cream in Bali .byalchemy

And a little glimpse into some of the seeds we’ve been planting with our partners for our Cooked Alchemy Level One course, happening in September - head to our website to grab your spot and join us in Bali ✨🌱

Find all of these incredible spots and so many more inside our Plant Passport -  link in bio 🌿

Save for your next trip, and let us know where we should go next ✈️

balifood ubud plantacademy

🌿 Welcome back to Crunch Time, a series where we teach you how to not just cook cabbage, but celebrate it.

Cabbage is one of the most versatile vegetables in the kitchen. It ferments, braises, roasts, crisps, and wraps. Across cultures, it has long been used to transform humble ingredients into deeply satisfying dishes ✨

This Kimchi Fried Black Rice recipe was featured in our Kimchi Fest, by chef bringing together earthy black rice, caramelised tamari mushrooms, tangy kimchi, and sweet roasted butternut squash in a dish that balances texture, colour, and flavour 😍

What we love most is that nothing goes to waste. The squash is used from root to peel, with roasted squash seeds adding crunch and crispy squash skins creating a delicate finishing garnish. Beneath it all sits a silky butternut squash purée infused with garlic and thyme.

The kimchi is folded through the rice as it fries, adding acidity, depth, and a touch of heat that cuts through the richness of the mushrooms and squash perfectly!

📌 On our plate this month

🌞Over the last few weeks, our plate has taken us from the Cotswolds to London to Bali, featuring vegan pastries in the sunshine, matcha in the city, and time spent foraging through the jungle.

Our founder travelled back to Bali to plant seeds for our exciting collaboration with for The Raw Alchemist Level One course, focusing on incredible, innovative raw plant-based recipes and techniques 🌱

Being back in Bali is always endlessly inspiring, especially when it involves foraging through the jungle. Spring has brought an abundance of new ingredients, ideas and creativity, and we’re feeling it everywhere we go.

What’s been on your plate lately? 🌱

Unexpectedly sweet; popcorn edition 🍿

Few things pair as well as popcorn and salt. It’s a classic flavour combination for a reason, and if there’s one thing we love, it’s taking those classics and reimagining them.

This Salty Popcorn Cheesecake is built on a toasted oat pastry base, filled with a rich cashew cream, finished with tahini caramel and topped with the saltiest, crunchiest popcorn.

The secret is in the salt. This recipe uses Halen Môn, a family-owned Welsh brand and one of the finest salts in the world. In our Plant Two module with Halen Môn, you learn to use salt not just as seasoning, but as a creative tool - from picking and curing to smoking and desserts. It changes the way you think about flavour entirely.

This recipe is from our PlantTwo course, find it and so many more via the link in bio 🌱

plantacademy

🌿 Are you ready to join us onsite in Bali?

Throughout 2026, we have an incredible line up of collaborative onsite courses taking place with our partners in Ubud, Bali — the pioneering raw, plant-based culinary school created by the founder of Alchemy Restaurant.

Set in the jungle just outside Ubud, Alchemy Academy offers hands-on training and a creative curriculum designed to ignite inspiration, joy, and confidence in plant-based cuisine.

✨ The Raw Alchemist - Level One

📅 29 June - 10 July 2026
Learn the essentials of raw plant-based food for home or business. No experience necessary. You’ll work at your own fully equipped station and gain hands-on skills from expert instructors.

✨ Cooked Alchemy - Level One

📅 September 7 - 18, 2026
Learn the foundations and joys of plant-based cooking from renowned chefs, including our founder, Lauren Lovatt.

✨ Cooked Alchemy - Level Two

📅 September 28 – October 9, 2026
Master the nuances of plant-based cuisine, and find your own unique voice in the industry through dishes that are not only nourishing but also unforgettable.

💻 Grab your spot and learn more at the link in our bio.

We’d love to see you in Bali! 🏝️