Hailing from Northern Ireland - and fresh off the back of the 2025 series of GREAT BRITISH MENU (BBC) - Lawrence's passion for cooking has taken him around the globe, including kitchens in Australia, Italy and New Zealand. These experiences shaped his cooking style - blending international influences with a deep appreciation for his Northern Irish roots.
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Having staged at Tom Aikens’s Michelin-starred restaurant, Muse, before working under Michelin-starred chefs Lee Westcott and Jason Atherton, Lawrence went on to be head chef at James Cochran’s restaurant, 12:51, before heading up Westcott’s new venture - and he now focuses on his own creative project: Hearth and Tine.
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"Hearth and tine is a concept forged from the heart of the home. The hearth giving birth the tine (fire) is the start of every great meal. Championing Irish and British ingredients to bring you dishes and flavours close to my heart"
Regular pop-up events and collaborative culinary projects see Lawrence recreate dishes inspired by his global travels while still championing seasonal Northern Irish ingredients. - so we're delighted to have him in the JAZU kitchen for four weeks from mid-April to mid-May.
Lewis Simmons is the chef behind 'OUT-BACK' - an exploration of the Taqueria culture of South America.
Dishes include classics such as Beef Birria, Day-Boat Fish Aguachile, and fresh corn chips - as well as lesser-known dishes such as the Chicharón - fried pork belly with salsa verde and adobo creme - and Choripan - an Argentinian chorizo served with chimmichurri and smoked cheese on a beef-fat toast.