Kaizen is the Japanese word for "improvement", but it also an approach to one’s personal and business life…
Kaizen House is chef Elizabeth Haigh’s platform for restaurant events, digital content, recipes and much more, developed with her partner Steele Haigh. Please follow the journey as the KH family Create, Share, Inspire and Educate - expect more exciting pop-up restaurants throughout 2019, TV and media appearances, monthly recipes and YouTube uploads, as well as much more.
“A Kaizen approach not only applies to the food in a high end kitchen, where you will make make hundreds of tiny changes over time to get things perfect, but for me it also means to ‘change for better’ and that could mean finding a way to improve the kitchen environment, improve the status quo - I want chefs of all ages and genders (mothers too!) to be inspired to continue practicing the craft. That in itself requires experimentation, trial & error and working differently to learn new things that can support what we love and maybe also inspire others to want to achieve great things.” Elizabeth Haigh
“Our vision is to transform what it means to be a chef, through a continuous journey of experimentation to a global audience, both exciting and winning the hearts of people by exceeding their expectations.” Steele Haigh
For corporate or branded events, please get in touch via the contact page. For news and updates please click the News tab and for my hospitality peers around the world who want regular content inspired by a real chef, please visit and subscribe to our YouTube channel at www.youtube.com/kaizenhouse
Elizabeth Haigh (née Allen)
You may already know what Elizabeth is capable of - Founding head chef at Pidgin, she guided the Hackney neighbourhood favourite to a Michelin star barely a year after opening. Her dishes have been described as bold & exciting, yet balanced, fusing her Singaporean-British heritage and fine dining cooking experience with a passion for wood-fire cooking. In 2016, she founded Kaizen House with the view to building her own restaurants and incorporating the Japanese philosophy of continuous improvement to other ancillary projects. Kaizen House's first project was a pop-up restaurant concept named Shibui, which went on to feature two years running at the Meatopia Festival in UK and Dublin. Elizabeth has gone on to regularly appear as a guest on BBC’s Saturday Morning Kitchen, Masterchef UK, Financial Times Panelist and was the keynote speaker for SAUCE ‘17 forum in Estonia. In 2017, she was awarded ‘Chef to Watch’ by the National Restaurant Awards.