23 Jan 2020
Chrissie Hynde is calling for a meat-free revolution by hoping to encourage more people to eat slaughter-free milk and cheese. Working with Soho's Sanctum Hotel, Chrissie has collaborated with the hotel owner, Mark Fuller and Michelin-starred chef, Garry Hollihead to offer a vegetarian menu at the hotel's restaurant, Wild Heart Grill, using milk and cheese from her chosen slaughter-free farm, Ahimsa.
Around 60 of the singer's paintings feature on the wall of the hotel bar and in the lobby in support of her vegetarian cause. What's more, the hotel features a Genesis library where visitors can browse and buy limited edition books, including Chrissie Hynde's Adding The Blue.
Since 1974 Genesis has created signed limited edition books on behalf of authors and artists ranging from the Beatles to Buckingham Palace.
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