David Haye is devouring a green salad in a quiet corner of an Italian restaurant close to his Kent home and explaining why, six months ago, he took the decision to become a Vegan.
“I watched a TV documentary about how animals are farmed, killed and prepared for us to eat,” he explains, shaking his head. “I saw all those cows and pigs and realised I couldn’t be a part of it any more. It was horrible. I did some research to make sure I could still obtain enough protein to fight and, once satisfied that I could, I stopped. I’ll never go back.”