Hugh Fearnley-Whittingstall, Chef, Presenter & Food Writer

“It’s been fantastic getting to know Lulu and having her excellent input on my latest book, How to Eat 30 Plants a Week. She is a brilliantly creative, but also exacting and rigorous, developer of original recipes, with a ‘plants forward’ sensibility that shows her commitment to sustainability, seasonality and ethical sourcing. She has a particular knack for elevating plant based dishes with deep umami flavours and original counterpoints of texture, aromatics, zest and acidity. She is also happily at home creating omnivorous menus with carefully and sustainably sourced meat and fish, always supported by plenty of fresh, seasonal plant ingredients.  She tests her recipes rigorously and writes them up with great clarity and precision, as well as with a charming personal touch.

Lulu can also run a busy kitchen delivering fantastic food to all of the above high standards, be it in a conventional restaurant service, seasonal pop-up or bespoke client event.”

Solynka Dumas, Co-Founder & Director, July

We had the immense pleasure of working with Lulu Cox as our chef consultant during the crucial development phase of our restaurant "July".

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 us structure a menu that perfectly encapsulates our vision.

Lulu's dedication extended far beyond what was expected from her. She invested countless hours into understanding our goals, offering insights, and providing solutions that elevated our restaurant's offerings. Her warmth and her deep commitment to our project have made her an invaluable asset to our team. We are immensely grateful for her contributions and look forward to future collaborations.

Henrietta Courtauld & Bridget Elworthy, The Land Gardeners

“Lulu created recipes for Soil To Table which are delicious, using seasonal ingredients which celebrate producers who care for the land and their livestock. Her food is gentle, honest and brings people together. 

She is a wonder!”

Will & Harry Rolph, Two Fields Olive Oil

“Lulu’s one of those rare people who combines delicious food in the kitchen, understands the realities of the supply chain and knows the importance of championing producers. The magic happens when you can bring those three together. That’s not always easy but she does it again and again. As a producer it's a joy to work with her and see the impact Lulu creates.”

Matt Simkin, Peppermint Bars

“Lulu came onboard for a brand new food and drinks venue, Riverside East at an early stage to help us curate and design our food offering across a casual dining, cafe and thirdly, a terrace-restaurant. We created a clear brief on striving to be a quality offering that felt accessible to a wide range of demographics with sustainability being at the forefront in everything we do from supply chain to packaging. Lulu has been a pleasure to work with, helping us from the early phases of the project to us now being open and delivering an offer we’re proud to deliver in our venue.”