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The Great British Chefs Restaurants and Recipes
16

James Lowe got into cooking through his love of restaurants. He’s spent the vast majority of the last 9 years working in, reading about or eating in the best restaurants across Europe and the USA. It was after Meals at the Fat Duck and St.John inspired him to pursue a career in the kitchen, rather than becoming a pilot as his parents wished! After finishing at The Fat Duck, he spent the most recent 4 years as the head chef at St John Bread & Wine where he cultivated his common sense philosophy for food and love of British ingredients.

James hopes that by highlighting how fantastic British produce is and by treating it with the respect they deserve, the rest of the world might start to change their view of British cuisine. At the Centre Stage of The Restaurant Show Last week in EarlsCourt, I did manage to listen to some of the presentation and I was very impressed with the duo work of Isaac McHale and James Lowe. I also managed to catch them free for a moment to give a sample bottle of Eden Aromata 'Saffron Olive Oil'

James Lowe Food

James Lowe is most certainly the student of The Fat Duck and recently the head chef at St John Bread and Wine. While hunting for his own restaurant site, he and The Ledbury development chef Isaac McHale have teamed up to form the Young Turks, cooking at supper clubs and pop ups around London (and soon abroad), with a commitment to small local producers, a fresh approach to British cooking and a spirit of collaboration rather than secrecy. On the side, James goes on quite a bit about his belief in good food at accessible prices. All philosophies I can get behind.

James first started work at the Wapping Project, which led to La Trompette, the Fat Duck and the River Cafe before he later arrived at St.John Bread & Wine, where he has been the head chef since 2007. Throughout his career James has taken time out to work for free in many different kitchens, including very influential periods at Noma in Copenhagen and wd50 in New York.

Whilst at Bread & Wine which opened in 2003, dinning was in an informal manner than its parent restaurant, the first St. John Restaurant in Smithfield. Bread & Wine, once a lonely beacon on Commercial Street, now has lavish local competition from chains & independent big shots. But there’s no let-up in its popularity, with local residents relishing its all-day open door, the retro workshop aesthetic & the straightforward pleasures of its British menu.

Bread and Wine reflects the rhythms of its' locale, opening for breakfast, lunch and supper seven days a week. Whilst observing the same respect for seasonal, indigenous ingredients and the "the whole beast" as the bigger parent restaurant. It very much beats its own drum with a menu structured towards a slightly less formal manner of dining, with guests actively encouraged to share dishes as they're ready from the kitchen.

Reviews: Spitalfields Life

Gastroenophile: The Young Turks

Going With My Gut: Dinner by Chef James Lowe

The Metro: Too many cooks? Not in this kitchen

Interview: Best Emerging Chefs and Creators/Thinkers in the Kitchen

Dining Style: Casual Dining
Cuisine: British, English
Neighbourhood: London - City & East
Cross Street: Brushfield Street
Menu: View menu on restaurant's website
Price: £25 and under
Website: http://www.stjohnbreadandwine.com
Email: reservations@stjohnbreadandwine.com
Phone:             +44 0207 251 0848      

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