Yellow Kitchen: The Vegan Catering Revolution in London – An Exclusive Interview with Founder Daniela Da Silva

In the heart of London’s dynamic food scene, a visionary chef is redefining plant-based cuisine. Daniela Da Silva, the founder of Yellow Kitchen, merges her passion for food with a deep commitment to sustainability, proving that vegan catering can be both innovative and irresistibly delicious.

With a strong background in event planning and a flair for culinary creativity, Daniela has crafted a vegan catering experience that goes beyond expectations. Her mission? To show the world that eating well and making ethical choices can go hand in hand.

In this exclusive interview, Daniela shares her journey, the challenges she’s overcome, and her vision for the future of plant-based dining. Whether you’re a long-time vegan or simply curious about the world of plant-based gastronomy, you won’t want to miss her inspiring story.

Interview with Daniela Da Silva – Founder of Yellow Kitchen, London

1) Who are the minds behind Yellow Kitchen? Can you tell us about your background and what led you to launch this vegan catering business?

The driving force behind Yellow Kitchen is Daniela Da Silva.
When I first conceived the idea for Yellow Kitchen, I was already convinced that veganism was the future. With a solid background in the events industry and extensive experience as a chef, I decided to merge my skills and passions. That’s how Yellow Kitchen came to life—a catering service that proves plant-based cuisine can be both innovative and delicious.

2) What was the biggest motivation behind creating Yellow Kitchen? Was it a passion for food, a lifestyle choice, or something else entirely?

The primary motivation has always been the ethical treatment of animals. Yellow Kitchen was created to show people that eating well and following a vegan lifestyle are not mutually exclusive. Today, plant-based cuisine has evolved tremendously, and I wanted to be part of that transformation by making it more accessible and appealing.

3) How has your approach to food and sustainability shaped the way you develop your menu and choose your ingredients?

Sustainability is at the heart of everything we do at Yellow Kitchen. When developing our menu, I prioritize fresh, seasonal, and locally sourced ingredients to minimize environmental impact while supporting local farmers.
I also make a conscious effort to reduce food waste by using every part of an ingredient creatively. For me, sustainability isn’t just about what’s on the plate—it’s about ethical sourcing, reducing waste, and crafting an experience that aligns with a more mindful way of eating. Each dish is carefully designed to be balanced, flavorful, and visually appealing, proving that plant-based cuisine can be both nourishing and indulgent.

4) London is a highly competitive food scene. What makes Yellow Kitchen stand out in the growing plant-based catering industry?

What truly sets Yellow Kitchen apart is our creativity, exceptional customer service, and extensive experience in event catering. We don’t just provide food—we create an experience, tailored to the needs and preferences of our clients. Our passion for innovation and attention to detail ensure that every event we cater is both memorable and unique.

5) What has been the most exciting or unexpected moment in your journey so far? Any events or collaborations that felt particularly special?

There have been so many incredible moments! Each event is special to us, whether it’s a wedding, a silver anniversary, a birthday, or another milestone celebration. It’s always an honor to be part of someone’s important day and to see guests genuinely enjoying our food—especially those who might not have considered a fully plant-based menu before.

6) Do you think attitudes towards vegan food are changing? Have you noticed a shift in how clients and event organizers perceive plant-based catering?

Absolutely! We’ve seen a significant shift in perception over the years. More and more clients are surprised by how delicious plant-based food can be, and we consistently receive fantastic feedback from people who never expected to enjoy a fully vegan menu so much. The demand for high-quality, plant-based catering has never been higher, and it’s exciting to be part of this movement.

7) For someone hosting an event, what would you say to convince them to choose a fully vegan catering? What are the most common concerns they have, and how do you address them?

A fully vegan menu is the most inclusive dining option—it caters to guests who are lactose-intolerant, allergic to dairy or eggs, or follow religious dietary restrictions. One of the biggest concerns people have is whether a plant-based menu will be satisfying or flavorful enough. Our approach is to create dishes that are so delicious and beautifully presented that no one feels like they’re “missing out”—instead, they leave impressed and inspired by what plant-based cuisine can offer.

8) Beyond catering, do you have plans to expand Yellow Kitchen into new areas, such as cooking workshops, pop-up restaurants, or product lines?

Yes, absolutely! We have plans to host cooking workshops in the near future, as we’ve received a lot of interest from students around the world. We believe that teaching people how to cook delicious, plant-based meals can help spread awareness and make sustainable eating habits more accessible. We’re also exploring other avenues, including pop-up events and possibly even our own product line.

9) What advice would you give to aspiring entrepreneurs looking to enter the vegan food business? What are the key lessons you’ve learned along the way?

My biggest advice is to stay focused, do your research, and always be willing to learn. Surround yourself with people who have extensive knowledge in the industry, and don’t be afraid to seek advice from those with experience. Above all, pour your passion into your product—if you truly believe in what you’re creating, others will too.

Thank You, Daniela!

To wrap up this inspiring conversation, we want to extend a huge thank you to Daniela Da Silva for sharing her journey, passion, and insights with us. Her dedication to ethical, delicious, and sustainable cuisine is truly reshaping the way people experience plant-based food.

If you’re curious to see more of Yellow Kitchen’s creations or want to stay updated on their upcoming events and workshops, be sure to follow them on Instagram: @yellowkitchen_london and visit their website: yellowkitchen.co.uk.

Stay tuned for more inspiring stories from pioneers in the world of food and sustainability!