Lawrence Barrow
Born and raised in the small Northern Irish town of Ballymena, Lawrence is ready to show the world what Northern Irish cuisine is about!
| Fact title | Fact data |
|---|---|
| Restaurant |
Hearth and Tine
|
Initially studying film studies before working in a bank, Lawrence fell into the world of cooking as a way to travel. But as he started exploring the world and its culinary scene, it quickly became a real passion. This passion took him around the globe, including to 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.
Returning to the UK, Lawrence moved to London where he staged at Tom Aikens’s Michelin-starred restaurant, Muse, before working under esteemed Michelin starred chefs Lee Westcott and Jason Atherton. He then became head chef of James Cochran’s restaurant, 12:51, before moving on to head up Westcott’s new venture.
He is now focused on his own creative projects, namely Hearth and Tine. Lawrence regularly organises pop-up events and collaborative culinary projects, recreating dishes inspired by his global travels while still championing seasonal Northern Irish ingredients. This approach allows him to create bold and flavourful dishes, with a playful, modern plating style, reflecting his love for both innovation and tradition.
In the Great British Menu kitchen, Lawrence’s menu draws on his passion for storytelling, using food as a medium to celebrate Northern Ireland’s cultural icons through creative, visually striking dishes.
