In recent years, the number of people who make a conscious decision to exclude animal-based foods or products from their lives, in other words to eat a vegetarian or vegan diet, has risen dramatically, and as a consequence the variety of vegetarian and vegan dishes has greatly expanded too.

Anders Johst is head chef at Villa Vest in Denmark. In our interview, he tells us how he produces yeast extract in-house and refines it with seasonal vegetables and berries.