Having trained at Ashburton Chefs’ Academy, Laurence went on to work in the kitchens of some of the world’s finest chefs, including Sat Baines, Gordon Ramsay and Jason Atherton. He has an enormous breadth of expertise under his hat. His passion for Asian food plays an integral part in his cuisine maintaining simplicity with plenty of flavour.
Sat Bains and John Freeman spotted his talent and have mentored and pushed him to grow as a chef. His versatility in the kitchen was very evident in the 2018 MasterChef: The Professionals series where, having cooked a lamb dish that was so impressive, the Observer Critic, Jay Rayner, said: “I have nothing critical to say!” Fellow judge, Marcus Wareing added: “He is inventive, creative and he leaves nothing behind in the kitchen. In my opinion he is the next generation.”
Laurence lives in Nottingham, where he worked for two years at Restaurant Sat Bains as his Sous Chef. Aged just 25 at the time of filming MasterChef, he is now looking to take advantage of his MasterChef win and see where this takes him.
Laurence plans to open his own restaurant concept in the not-too-distant future.