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Proud Northern chef Laurie Curtis. Influenced by an eclectic range of cultures and cuisines. With specialisms in British, European, Mediterranean and classical French. All influences nurtured whilst travelling through Europe in search of personal development. Laurie now has over 8 years experience in culinary arts. 
After travelling, his development continued in high end London restaurants of Michelin and Rosette standard. In London he also worked as a Senior Chef for royal catering company;The Admiral Crichton, cooking for dignitaries such as the Royal Family and Sheikhs of Dubai. leading a culinary team at events in prestigious buildings including Buckingham Palace, Kensington Palace, St James’ Palace, Westminster Abbey, The Herlingham Club. Also help with the opening of restaurant Laurent at Hotel Café Royal.
Creating dishes using modern techniques, delicately balanced with traditional cooking at their core. Dishes are created around the changing seasons, with produce sourced locally to ensure freshness and quality.
Laurie’s passion for creating exciting culinary experiences, now see’s his career move to private dining, hosting pop up tasting menus in secret locations, and also bringing his culinary expertise to people’s homes for more intimate events.