James Lowe discovered cooking in London’s Asian restaurants but also in the kitchens of the most captivating contemporary chefs: Heston Blumenthal of The Fat Duck and Fergus Henderson of the St John.
As a young chef, James teamed up with other free spirits, to create a cooking collective The Young Turks, and a series of pop-up restaurants – in the spirit of the times. Their idea was to establish a collaborative, generous, helpful and adventurous cuisine. Having changed the world’s perception of English gastronomy by cooking with others, for others, and on other people’s premises, James Lowe finally opened a restaurant in his own image: free, relaxed, creative and cheerful.
