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 Lawrence is a naturally talented chef and lover of all good foods. He has been creating with food at the highest level for more than twenty five years across Michelin star restaurants, retail category development, bespoke culinary training and customer workshops. In 2007 he set up ‘Food Creative’ offering a high quality and personal food consultancy service. Lawrence has held senior positions at many Michelin starred restaurants including London’s Dorchester Hotel, Rue St. Jacques, The Oak Room at the Meridian Piccadilly, and gained a star at Buckland Manor Hotel in the Cotswolds. Having a passion for restaurants he has more recently spent time with Michel Bourdin, Mark Hix, David Thompson, Paul Gaylor, Heston Blumenthal, Franco Tarushio, and Gary Rhodes cooking in their respective restaurants. He has travelled much of Europe in culinary exploration, with considerable time spent in Italy, France and the Lebanon, and has a high knowledge and skill level of food globally through research and development, having a particular interest in Asian cooking. A true innovator he has recently developed many chilled ranges for the leading retailers across the key category areas. These include salads, healthy meals, dips, pasta, pizzas, desserts, soups, sauces and produce, along with a number of branded labels. He has held senior management positions within the businesses he has worked for.  |
Lawrence set up and managed the culinary training and workshops at the industry leading ‘Geest Culinary Academy’, displaying his skills as a facilitator and enthusiastic presenter alike to high profile audiences from the food and retail world, giving the pleasure of hands on culinary creation to hundreds of clients. In his role as Innovations manager of the Bakkavor ‘Culinary Development Centre’ he oversaw this unique facility and its specialist team that covered central NPD for Bakkavor businesses and customer training workshops, frequently hosting many leading chefs and retailers alike.  Lawrence is a real joy to work
with – his articles are consistently creative, his passion for food comes across brilliantly on the page and he never
 misses a deadline Liz Barrett, 220 Triathlon magazine Whether creating new recipes, demonstrating his art or just talking food its clear Lawrence has a true and rare talent for the subject. With the modern trend towards ever healthier food, Lawrence has always ensured these are created without compromise to the flavour with many of the briefs he has developed going on to be a commercial success on the high street. He is a well known and  respected character in the food manufacturing industry and food retail alike. ‘Food Creative’ offers a wide range of bespoke food related services including new product development, menu construction, culinary demonstrations, thought provoking workshops, personal and group culinary training and food writing. Away from work Lawrence is a dedicated Triathlete, road cyclist and runner, twice completing the Flora London Marathon and the Three Peaks Challenge. He uses his knowledge of food and its nutritional benefits to aid his endurance based training and frequent competitions. Lawrence currently writes sports food articles for 220 triathlon magazine. Lawrence's professionalism, reliability and creativity always make him a pleasure to work with New Business Development Director, Bakkavor |
