Lexi joined the hospitality industry in 2021 when she became a member of Fallow restaurant. Its focus on sustainable and conscious cooking has shaped Lexi’s perspective on British produce and seasonality. She has manifested this into the way she constructs her menus, using a nose-to-tail approach, in order to utilise every part of an animal.
Having been a chef now for 4 years, Olly is currently Sous Chef at Lupins restaurant. The heart of her food stems from her Italian and Sicilian heritage, whilst also being heavily influenced by the restaurants she has worked at (Kiln & Stanley’s).
The pair met earlier this year and discovered a mutual passion and respect for showcasing produce that is often bypassed. Their menu will include bold flavours and techniques that reflect their combined extensive travels around Asia, including South Korea, Sri Lanka and South-East Asia.