A category approach to the NPD concept process. Providing an innovative and fresh solution from how a recipe tastes, its appearance, presentation and the customers who are going to ultimately buy it. Making the absolute most from the ingredients available, building in provenance and
historic references.

Targeted solutions to brand new recipes or improving existing ones, covering all world cuisine in all category areas.

Bespoke courses or recipe specific coaching. These can be by country, ingredient specific or food trend.

Unique programmes to build your team, designed with a very hands on approach with food being the central subject. A varied mix of demonstrations, icebreakers and practical experience.

A live experience designed to open out the mystique behind the culinary art. An open forum of tasting and interaction between Lawrence and the audience. Designed to be educational, thought provoking and entertaining.

Innovation is the future in product design and development. These workshops are aimed specifically at ‘shaking up’ the routine and providing a wide angle of idea generation, leading to fresh category development.

What can I cook to impress my friends?
Personal bespoke coaching days carried out in the comfort of the clients home, or on location. Designed to give a whole new approach to a successful dinner party experience, awareness of food's beauty, or to expand or start a career.

Having a similar approach to the ‘one to one’ sessions these are designed for small groups of colleagues or friends where interaction, learning and fun are high on the agenda.

Professional presentations or demonstrations, delivered with a personable style to showcase your business whether at an exhibition, show or conference.

An objective view and solutions for food quality issues, people training, working methods and kitchen management.

Through Lawrence’s many endurance sport adventures, he has honed a way of combining his chefs skills with the food nutrition necessary to fuel the events and maintain a lifestyle approach to the rigours of training. He is able to develop bespoke recipes to the clients taste giving amazing flavour to nutritious food, banishing the notion that healthy food is unexciting.

Reviews written about restaurants, markets, food cultures, shows or unique culinary areas.

Providing a holistic approach to menu development from creating a brand new menu or modernising a current one. Developing the recipes for it, and providing training for the Chefs who will be cooking the dishes. Consultation for the hardware required, and team recruitment

Bespoke programmes organised to key food centres of excellence. Food markets, cities, restaurants shows and exhibitions.