A Blackburn plant-based chef is walking in his father’s footsteps as he could make his way to the final stages of the Great British Menu as he prepares to go head-to-head in the North West final this evening.

Kirk Haworth, son of Lancashire renowned chef Nigel Haworth, will be competing in a head-to-head against Liverpudlian Dan McGeorge who beat the competition to end up as the final two chefs in the regional final.

Kirk, the first plant-based chef on the programme, began his career working with his father at Michelin-starred restaurant Northcote in Langho.

He moved on to other top restaurants across the country before opening his own plant-based restaurant called Plates in London with his sister Keeley.

Kirk has achieved fantastic scores for the four dishes he presented to judge Tom Aikens, scoring a nine for his dessert, ‘Have your cake and eat it” which he made in last night’s show (May 6).

On the show, Kirk said: "I feel ecstatic and I finally got a nine. To get a plant-based dish to the banquet would mean the absolute world to me. I came here to win; I will not go down without a fight."

Kirk was influenced by his father who was chef patron of Northcote in Langho before hanging up his apron to let another Great British Menu winner, Lisa Goodwin-Allen, take over the reins.

At 17, Kirk was named North West Young Chef of the Year before he went to work under some of the world's top chefs at Michelin-starred The French Laundry, Restaurant Sat Bains, The Square and The Quay.

His plant-based ethos began when he was diagnosed with Lyme Disease in 2016 after he discovered a diet without meat, gluten, refined sugar or dairy reduced the intensity of his symptoms.

Kirk's starter, 'vim and vigour', was inspired by the northern fruit drink, Vimto which was created by a fellow Blackburn man, John Noel Nichols, in a nod to his hometown.

Nigel, who studied at Rossendale Catering College, has appeared on television shows such as Saturday Kitchen and Market Kitchen and has made a winning appearance on Great British Menu in 2009.