Pride on a Plate: Honouring LGBTQ+ Activism Through Food
By Jay Burgesson Carter, Founder of The Ripe Avocado
February is UK LGBTQ+ History Month, and this year’s theme is Activism and Social Change. As a catering business, we believe food is a powerful way to tell stories, honour history, and bring people together.
Throughout history, LGBTQ+ individuals have been activists, driving social change and shaping a more inclusive society. Their influence extends to every aspect of culture—including food. Pride on a Plate is our tribute to the LGBTQ+ trail blazers who have made an impact on food culture in the UK.
This month, we celebrate their legacy through dishes that reflect resilience, creativity, and the rich diversity of our community. Join us in honouring their contributions—one plate at a time.
Zoe Adjonyoh: Redefining Food and Identity
Chef, writer, and public speaker Zoe Adjonyoh is the founder of Zoe’s Ghana Kitchen, a West African food brand and cookbook that has introduced many to Ghanaian cuisine. As co-founder of Black Book, she advocates for inclusivity and representation of Black and ethnically diverse voices in the food industry. Her work is deeply tied to her identity as a queer, mixed-race Black woman, challenging traditional culinary spaces and amplifying marginalized voices. Splitting her time between London and New York, she shares her journey with her Jewish Italian wife, Sarah, while continuing to push boundaries in food, culture, and social justice.
Jonathan Phang: Caribbean Flavors and Personal Stories
Jonathan Phang is a British-Caribbean food writer and television personality celebrated for bringing Caribbean cuisine to a broader audience. His book The Pepperpot Club: A Culinary Memoir intertwines recipes with personal storytelling, offering readers a rich and emotional connection to his heritage. As an openly gay writer, Phang often discusses the intersections of identity, food, and culture, using his platform to highlight the diverse influences that shape Caribbean cooking.
Jack Monroe: A Voice for Food Justice
Jack Monroe is a writer, journalist, and activist best known for their budget-friendly recipes and advocacy against food poverty. As the author of multiple cookbooks, including Tin Can Cook and Good Food for Bad Days, Monroe provides accessible and affordable meal solutions for those in need. Beyond their culinary work, they use their platform to champion social justice, particularly issues surrounding food insecurity and low-income families. Openly non-binary and queer, Monroe is also an important voice for inclusivity in food writing.
Gurdeep Loyal: Blending Identity and Cuisine
British-Indian food writer and chef Gurdeep Loyal explores the intersection of his queer and Indian identities through his vibrant culinary creations. With an uninhibited approach to flavour, Loyal challenges traditional culinary norms, bringing together diverse influences to create bold, expressive dishes. His work reflects a deep understanding of heritage while embracing innovation, making him a distinctive voice in contemporary food writing.
Yotam Ottolenghi: A Master of Middle Eastern Cuisine
Although primarily recognized as a chef, Yotam Ottolenghi is also an acclaimed food writer, renowned for his bestselling cookbooks such as Plenty and Jerusalem. His work celebrates Middle Eastern and Mediterranean flavors, bringing a fresh perspective to global cuisine. A regular contributor to The Guardian and other publications, Ottolenghi shares not only his culinary expertise but also reflections on how his identity as an openly gay man informs his approach to food and culture.
Nigel Slater: Comfort Food and Storytelling
Nigel Slater is a celebrated English food writer, journalist, and broadcaster, known for his heartfelt and uncomplicated approach to cooking. A long-time columnist for The Observer Magazine, Slater has shaped British culinary literature with his focus on comfort food and personal storytelling. Throughout his career, he has been open about his sexuality, allowing his experiences to shape his narratives, making his writing as intimate and inviting as his recipes.
