{"id":146110,"date":"2019-09-26T08:30:46","date_gmt":"2019-09-26T07:30:46","guid":{"rendered":"https:\/\/formnutrition.com\/us\/?p=146110"},"modified":"2019-10-01T11:36:14","modified_gmt":"2019-10-01T10:36:14","slug":"loui-blake-interview","status":"publish","type":"post","link":"https:\/\/formnutrition.com\/us\/inform\/loui-blake-interview\/","title":{"rendered":"Workout With Form | Loui Blake"},"content":{"rendered":"

Just a stone’s throw from Loui Blake\u2019s Fitzrovia restaurant, Kalifornia Kitchen, Rathbone Boxing Club<\/a> recently opened its doors. It’s this no spit n’ sawdust space which we\u2019ve chosen to meet in today, joined by his trainer and close personal friend Bobby Harrison.<\/p>\n

Alongside his pink, plant-based haven Kalifornia Kitchen<\/a>, Blake’s place on that 30 under 30 list has routes in recruitment, marketing, consultancy and public speaking, not forgetting his own football training academy and another vegan restaurant in his hometown, Norwich.<\/p>\n

When I enter Rathbone’s pristine gym floor, Loui is jumping rope while catching up with his trainer. I latch on to the tail end of their conversation.<\/p>\n

\u201cI\u2019m doing 17,\u201d he tells a wide-eyed Harrison.<\/p>\n

You\u2019re doing 17 what?<\/p>\n

\u201c17 5km runs, on the hour, every hour, this Sunday,” he tells me. “I\u2019ve got filming at 9 am on Monday morning. Otherwise, I\u2019d have done 24.\u201d<\/p>\n

I quickly become struck with relief that we opted to conduct our interview at Rathbone.<\/p>\n

Cold Turkey<\/h4>\n

Blake has always been active. He spent much of his youth playing football, was a keen runner and had done long stints of Thai boxing, too. These days, boxing is a few-times-a-week thing, which goes hand-in-hand with cardio every morning \u2013 either swimming in the sea near his hometown, running, or cycling. A bit of strength training manifests mostly in callisthenics.<\/p>\n

\u201cI think I have the potential to become quite ego-driven when it comes to fitness,\u201d he tells me, having now ditched the rope and applying his wraps. \u201cI\u2019d lift heavy and push too far. When you push it with weights, it\u2019s very easy to go wrong.<\/p>\n

Harrison beckons Blake to the bags and starts him off on some simple jab work. I eventually join and we progress into a sequence of jabs, hooks, upper-cuts and ducks. Loui moves so energetically, you\u2019d have thought the bag was punching back at him.<\/p>\n

\"\"<\/p>\n

A turning point from casual exerciser to fitness machine came approximately five years ago, after Blake committed to healthier living as a way to beat burnout. Working long hours at a London recruitment firm, he was regularly succumbing to poor eating habits and alcohol at the end of the day.<\/p>\n

\u201cI took a month off and looked at all the diets that could make you feel better and give you more energy,\u201d says Blake as we (I) catch our (my) breath. \u201cThe thing that kept coming up was cutting out processed foods and sugars and eating more fruit and veg. I decided to go plant-based for a month.\u201d<\/p>\n

Just like that?<\/p>\n

\u201cOvernight. I didn\u2019t know anything about the food. I just used YouTube and other websites for inspiration.\u201d<\/p>\n

When he went back to work, he joined a marketing agency whose clients included a roster of meat-heavy restaurants, but it wasn\u2019t long before his newfound affinity for plant foods made him feel like a fraud. He began working with plant-based, sustainable businesses instead, and it was on developing a vegan menu at Wagamama when he got the bright idea to open his own restaurant.<\/p>\n

Convert to Advocate<\/h4>\n

Blake and Harrisson enter the ring and power through a 5-minute routine with a set of paddles. Though he claims to have jumped into his first match much too soon after starting out, from where I\u2019m standing (to one corner, like a coach patiently waiting to deliver a pep talk between rounds), Blake could take on the best of them.<\/p>\n

When he’s done pounding paddles, he takes me through his restaurant search. After looking around London with little success, Blake took to Norwich, where his parents still lived, and stumbled upon the space that would become his first venture, Erpingham House<\/a>.<\/p>\n

\"\"<\/p>\n

\u201cI put a cheeky offer in, way below the asking price,\u201d Blake admits with a grin on his face. \u201cWhen they accepted, I was like, shit, now I have to open a restaurant\u2026\u201d<\/p>\n

Thankfully, it was well-received. \u201cPeople have this preconception of what a vegan restaurant looks like,\u201d he says. \u201cI wanted to make something that made people feel like they wanted to try the food without feeling alienated. Something for a mainstream audience, that just happens<\/em> to be vegan.\u201d<\/p>\n

Perhaps it\u2019s not so surprising that it took off, considering Norwich\u2019s recent accolade of “most vegan-friendly city in Britain” based on Google search trend data around the term vegan and vegetarian restaurants.<\/p>\n

What did you think of that result?<\/p>\n

\u201cIt surprised me! I would have predicted Brighton, hands down,” Blake admits. “Don\u2019t get me wrong, Norwich is getting there, but we still find one of the biggest difficulties is that people hear our restaurant is vegan and think they can\u2019t eat there because they\u2019re not.\u201d<\/p>\n

London was a different kettle of seitan altogether. When the opportunity came to open in Fitzrovia, Blake pounced and decided to ride the millenial wave with eye-catching pink decor and a slogan that \u201chealthy is sexy\u201d.<\/p>\n

“At this point, few things are really new. Everything is borrowed to a degree. People need to be prepared to take the risk”<\/p><\/blockquote>\n

\u201cWe wanted this one to be aspirational, and the best way to communicate that was by leveraging social media,” says Blake. “If we could build a space that was shareable, more people would hear about us and come.\u201d<\/p>\n

It wasn’t just the decor that made Kalifornia Kitchen an influencer’s delight. Dishes ranging from healthy tempeh caesar salad to hearty plant-based Moving Mountain burgers \u2013 not forgetting its dedicated CBD menu \u2013 does its job of upping the sex appeal of veganism.<\/p>\n

Alongside a pop-up space in Fulham, Blake opened three vegan restaurants in one year.<\/p>\n

The Future is Green<\/h4>\n

Blake and Harrison return to the ring and resume with the paddles. Numbers are being shouted and Blake changes his swing to coordinate with them as they move around at speed for approximately 10 minutes. When the round ends, Blake shows little sign of exhaustion. I wonder if it’s something he ever feels these days.<\/p>\n

It’s certainly something he has little time to feel, split between his restaurants in London and Norwich and seemingly working on a dozen side projects in both locations all the while. But in a UK wellness industry that often gets talked about as London-centric, what does Blake make of the differences between his two HQs?<\/p>\n

\u201cIt\u2019s up to entrepreneurs to see what\u2019s happening in London and replicate it elsewhere,\u201d he says. \u201cIt\u2019s an easy way for people to bring tried-and-tested ideas to a new space. At this point, few things are really new. Everything is borrowed to a degree. People need to be prepared to take the risk. Erpingham House is the biggest vegan restaurant in the country: four floors. To say it was a risk is an understatement.\u201d<\/p>\n

But instinct is something you could trust Blake to have more than many in this industry. In hospitality, and indeed wellness, data seems to be hailed as a driving force for determining the potential success of new ventures, leaving little room for hunches. Blake seems to be going against the grain.<\/p>\n

\u201cDon\u2019t get me wrong, data can play a huge role in these things, and we could have used it, but this was honestly all my gut,\u201d Blake concedes. \u201cThere\u2019s a place for data, but there\u2019s just as much a place for making a call based on experience and knowledge.\u201d Fourteen months since his first opening, it seems to be working.<\/p>\n

So much so that he recently commenced crowdfunding for Erpingham House 2.0 in what many consider the UK’s vegan mecca, Brighton. He tells me about his plans \u2013 all still speculative \u2013 around the corner in Kalifornia Kitchen, where the three of us enjoy delicious breakfast burritos filled with scrambled tofu, pickled cabbage and dehydrated kale. As I adjust my glass straw for every last drop of green juice and we chat about the recently released The Game Changers<\/em> documentary, it’s easy to conceive that Blake’s vegan restaurant portfolio of three will one day be 30.<\/p>\n","protected":false},"excerpt":{"rendered":"

We catch up with vegan restaurateur Loui Blake as he takes us through his training routine at Fitzrovia’s Rathbone Boxing Club.<\/p>\n","protected":false},"author":10982,"featured_media":159635,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[73],"tags":[],"class_list":["post-146110","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-life"],"acf":[],"yoast_head":"\nWorkout With Form | Loui Blake - Form - US<\/title>\n<meta name=\"description\" content=\"We catch up with vegan restauranteur Loui Blake as he takes us through his training routine at Fitzrovia's Rathbone Boxing Club.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/formnutrition.com\/us\/inform\/loui-blake-interview\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Workout With Form | Loui Blake\" \/>\n<meta property=\"og:description\" content=\"We catch up with vegan restauranteur Loui Blake as he takes us through his training routine at Fitzrovia's Rathbone Boxing Club.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/formnutrition.com\/us\/inform\/loui-blake-interview\/\" \/>\n<meta property=\"og:site_name\" content=\"Form - 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