MICHAEL LAWRENCE

A member of the Craft Guild of Chefs, Michael is active within Compass, Searcys, Sodexo, and Delaware North at some fantastic venues up and down the country, enabling him to focus his passion, and develop professionally as a chef. He is an established Banqueting Chef and loves cooking for large numbers.
He cites Raymond Blanc and the Roux brothers, Antonio Carluccio and Gennaro Contaldo as his inspiration, along with Michael Caines who he worked with at Abode Hotels in Canterbury. Michael regards him as a major inspiration, developing his passion for great food and solid classical cookery. He is an avid a collector of cookbooks and currently has over 400!