FOOD EXPERIENCE

Locally sourced seasonal food with a focus on health, wellbeing, creativity and flavour. Inspired by the seasons, our menu uses only the best produce, grown as close to the restaurant door as possible. For this reason we offer a set 4 courses, which can change daily depending on the delivery from our local farmers and fishermen. All food is cooked with health in mind; John only uses ingredients and techniques that promote positive health and well- being.

 

 
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Eat Together

Every plate highlights the local produce of the season, passionately prepared and served.

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About our Food

Our philosophy is great tasting food and zero wastage. We’re passionate about the produce we use in the restaurant, and we’re supporters of sustainability and organic farming.

We personally visit the farms from where we source our meat - we know that grass fed organic farming methods deliver the best flavours to our menu. We also use the whole animal, supporting our belief in zero wastage.

Our vegetables and fruit are seasonal and locally sourced. This means that they are always fresh and nutritionally beneficial to our bodies.

The wines and beverages are hand picked to match the dishes being served, they follow the same organic, natural ethos of the restaurant.

Read more about our suppliers and producers here

 

The Kitchen

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JOHN LAWSON

EXECUTIVE CHEF/OWNER

Westminster trained John Lawson started his career at Le Manoir aux Quat'Saisons. His training with Raymond Blanc saw him go on to work in two and three Michelin star restaurants in France, UK, USA and Australia, restaurants including; Daniel Boulud’s and Gordon Ramsey at The London, New York.

John has been a private chef for The Sultan of Oman and a high profile Celebrity family. He made an appearance on MasterChef as well as cooking at the Australian Open in 2014 and 2015.

He went on to be awarded a Chef's hat (michelin star) at his restaurant in Melbourne, No 8 by John Lawson.

In 2016 John was diagnosed with a brain tumour, his on-going recovery has been mainly as a result of the food he eats. Real food, cooked to nutritionally support the body. He opened FOOD by John Lawson in June 2017 to share his love of good food with the hope of inspiring us all the eat 'Real Food'.

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SUSAN DAVIES

APPRENTICE CHEF

Susan started her career in the city and trained as a shipbroker. In the mid-ninteis she moved to Leigh-on-sea and became interested in organic gardening, studying horticulture with the RHS at Writtle.

Having worked in horticulture for 12 years Susan's interest with food moved from the garden to the kitchen; cooking became her new passion. She started a food business, delivering freshly cooked, healthy food to the local elderly community in 2015.

In spring 2017, hearing that John Lawson was opening a restaurant locally, she immediately contacted him and has worked at Food by John Lawson since the opening in June 2017.

Susan is also studying at Westminster Kingsway college where John began his food journey.

 

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JASPER BURRETT

APPRENTICE CHEF

Jasper's passion for cooking started at a young age, always enjoying watching and participating in all things food!

Jasper joined the restaurant washing up when we opened in June 2017 and is now our youngest apprentice. 

He enjoys every element of kitchen life and is passionate about good food and produce.

Jasper enjoys making the varies gluten free breads and also experimenting with flavours as he did with the recent beetroot ice cream.

John has taught and mentored many young chef's throughout his career and Jasper is proving to be one that stands out and has the potential of being a great chef in the future.

We are proud to have Jasper as a part of the kitchen.