Consultancy

Lulu consults for food and restaurant businesses on seasonality, ethical supply chains and soil to table concepts. She cares deeply about ingredients and how they are produced for the benefit of both our environment and human health.

She works closely with clients to understand their objectives and define a clear food vision for their project. Her large network of passionate producers and suppliers brings the best people together to make that vision a reality.

If you have a project you would like to chat about please get in touch.

“Lulu’s expertise in gastronomy and regenerative farming was key to the success of our project. Her deep understanding of the supply chain ensured that every ingredient aligned with our sustainability and ethical sourcing commitments. She meticulously curated a network of suppliers who share our values and helped structure a menu that perfectly encapsulates our vision.”
— Solynka Dumas, Co-Founder & Director, July

Recent Projects

Louma Farm & Retreat

Louma is a 100 acre farm and retreat in West Dorset opening Autumn 2024. Lulu created sample menus and helped with kitchen design and equipment lists. She also advised the head gardener on which varieties and heritage ingredients to grow in the garden for the menus.

July London

July is an independent restaurant and wine bar in Fitzrovia, which opened Spring 2024. Lulu created sample menus, connected the owners with regenerative suppliers and supported them with recruitment and menu tastings.

Riverside East

Riverside East is a 200 seat cafe and dynamic events space in the Olympic Park, which opened May 2024. Lulu worked with a large team focusing on in-depth recipe development, shoot days, PR, recruitment and staff training. The main challenge was creating affordable menus from local and ethical supply chains.

2022 UEFA Women’s Euros

Working with Compass Group to create, train and deliver seasonal menus for UEFA’s 2022 Women’s Football Euros in the Hospitality areas at Sheffield and Brentford Stadium.

Services & Process

Developing the Concept

Working together with the client to produce an initial concept deck, identifying key factors and boundaries to define the concept and style. This step often focuses on example menus, recipes, mood boards, supply chains and equipment lists for kitchen designers.

Building a Team

Understand and forecast the cost of labour to bring the proposed idea to life. Lulu helps build teams of like-minded people from her close relationships with independent chefs, producers, suppliers, PR agencies and photographers. She can assist with recruitment, job specs, interviews and where to advertise.

Ongoing Support

Lulu can train and support the kitchen team in the initial opening weeks. She can also provide further recipe development and support the client with any problems that may arise as well as continuing to refine the business as it evolves.