The chef of upmarket hotel Claridge's has been let go after he urged a £150-a-head restaurant to go fully plant-based.
Daniel Humm is expected to leave his will leave his job at Davies and Brook at the end of December after talks with the five-star hotel's management.
The vegan chef wanted to create a fully plant-based kitchen at the fine dining restaurant.
But bosses were unhappy with the direction he had chosen.
In a statement issued on social networking sites, the upmarket London hotel said: "This is not the path we wish to follow here at Claridge's at the moment"
Claridge's said on Twitter and Instagram Mr Humm had 'mutually' decided to part ways because of moved to bring a "bold new vision" of pland-based food to London.
In the statement Claridge's said: 'We wish to thank Daniel Humm and his extraordinary team at Davies and Brook for what they have created here at Claridge's since they opened in 2019, gaining accolades along the way under challenging circumstances.
"We completely respect and understand the culinary direction of a fully plant-based menu that Daniel has decided to embrace and champion and now wants to introduce to London.
"However, this is not the path we wish to follow here at Claridge's at the moment, and therefore, regretfully, we have mutually decided to go our separate ways.
"Daniel has been a long standing friend of the hotel for many years and we wish him nothing but continued success as he spearheads this bold new vision.
"Davies and Brook will continue to operate under his direction until the end of December 2021, and we will update on future plans at Claridge's in due course."
The hotel said Daniel had been a "long-standing friend of the hotel for many years" and wished him every success as he "spearheads this bold new vision."
Insiders at the restaurant have reportedly said the move to only vegan food would have upset too many customers.
Others suggested it would alienate existing clientele at the upmarket hotel.
The chef turned the £250-a-head menu at his three-Michelin-starred New York restaurant, Eleven Madison Park into a wholly plant-based. venture.
Cucumber with melon and smoked daikon, fried pepper with Swiss chard, and courgette with lemongrass and tofu were among the dishes on the menu.
Claridge's menu at Davies And Brook, costs £125 a head and includes some fairly unvegan items on the menu including caviar, roasted venison with beetroot and foie gras with black truffle.
