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At meat processor Feinschmecker, staff pour powdered soy and pea protein into vats and rehydrate them to make its plant-based 'deli slice' - called so in anticipation of a ban on labelling it 'ham'.

"A lot of it's driven by flexitarianism. People who want to make a bit of an effort to eat less meat," Alistair Hayward, Feinschmecker managing director, told Reuters.

Trained in Finland, Langhoff has cooked at the celebrated Feinschmecker in Oslo and the late Chez Dominique in Helsinki, as well as in Barcelona and Stockholm.

Trained in Finland, Langhoff has cooked at the celebrated Feinschmecker in Oslo and the late Chez Dominique in Helsinki, as well as in Barcelona and Stockholm.