Skip to content Skip to navigation menu

Hosting Pavlova & Cream’s #LondonKitchenSocial At Our London Innovation Centre

Posted on Monday 13 May 2019

We love welcoming chefs to the Lockhart Innovation Centre in Central London. From our monthly Chef Insight Series with previous & current #NCOTY finalists, to a new venture with food photography company Pavlova & Cream and their networking & cooking event; the London Kitchen Social, we're always open to collaborating with new initiatives and utilising our showroom for something new & exciting.

About Pavlova & Cream

Majella is a London-based photographer, with four distinctions in formal Photography courses at a London college, who is known in the industry for creating stunning high-quality food images. She has been commissioned by a wealth of high profile food and restaurant clients including Hakkasan, Tim Allen’s Flitch of Bacon and most recently Adam Handling.

Majella launched London Kitchen Social in January 2018, offering chefs and supplier’s exquisite imagery and online exposure via social media for themselves and their brands as well as offering guests the opportunity to meet and network with other chefs & suppliers. She then went on to launch Manchester Kitchen Social a year later in January 2019.

About London Kitchen Social

London Kitchen Social brings chefs and brands together through food photography creating a different style of networking. It exists to provide an affordable platform for new and emerging chefs, as well as other producers and developers in the food industry, to showcase their work and produce through top quality photography and social media promotion and interaction.

Explore our Commercial Kitchen space

Meet The Chefs

Katie Brooke-Green, Food Consultant

Katie is a Food Consultant, Chef, Food Stylist & Food Development Chef. Follow her on Instagram at @ktbrookegreen.

Dishes

1: Seared lamb, asparagus, confit potatoes and truffle mayonnaise.

2: Lobster salad, heritage tomatoes, strawberries, basil puree and cabernet sauvignon vinaigrette

3: Strawberry leather with Szechuan pepper crème fraiche, pickled scallops and pickled strawberries

4: Confit duck egg, charred purple asparagus, shaved mushrooms, wild mushroom sauce, charcoal salt and wild garlic flowers

Pictured Below

A seasonal dish of asparagus with wild garlic flowers, with a split buttermilk sauce & dill oil, presented on an Artisan Coupe Plate.

 

A lovely seasonal dish of asparagus with wild garlic flowers, with a split buttermilk sauce & dill oil from @ktbrookegreen , presented on an Artisan Coupe Plate at our #London #Innovation Centre, from @londonkitchensocial / @pavlovaandcream ?? featuring @cockney_chef @danielpbritten @a.market.affair @connorjlowrey @fairfaxlondon @smithandbrock -------- #chef #chefseye #chefs #chefsofinstagram #chefstagram #londonevents #london #londoncatering #londonkitchensocial #chefnetworking #networking #innovation

29 Likes, 0 Comments - Lockhart Catering Equipment (@bunzllockhart) on Instagram: "A lovely seasonal dish of asparagus with wild garlic flowers, with a split buttermilk sauce & dill..."

Natasha Walsh, A Market Affair, London Based Private Chef & Bespoke Events

Natasha Walsh studied culinary arts in San Diego, California. She began her career working at the highly acclaimed restaurant, Nobu. For over 2 years she learned everything she could and worked every section possible. Via opportunities in San Francisco, Australia & New Zealand, she is now based in London. Today she is focussed on creating her own events and private chef opportunities working closely with a great group of hospitality professionals she has met along the way.

Dishes

1: Anatto spice rubbed rib eye, grilled orange jewels, baby corn and leeks, lime and coriander yogurt, popcorn shoots and a floral garden.

2: English asparagus trio 'carbonara' style, with a confit egg yolk, dusted parmesan, crispy prosciutto, wild garlic flowers.

Pictured Below

Natasha's dish below is Mole-Rubbed Fairfax London Lamb with Mango & Lime Gel, Pickled Onions, Charred Padron Peppers & Chilli Threads, presented on Artisan tableware.

Fairfax London encompass the excellent standards provided by Fairfaxmeadow, purpose built to better service the London market. Fairfax London boasts world-class facilities including a purpose-built food development suite and a state-of-the-art maturation fridge complete with Himalayan Salt Wall.

 

Daniel Britten, Private Chef

Passionate about local produce Daniel won Surrey Life's Food and Drink Award for Best Local Menu in 2015 he was also runner up for Chef of the year that year. Daniel's career took off when he reached the quarter finals of BBC's MasterChef in 2008. This inspired him to achieve his ambition to become a chef, gain a Cordon Bleu Diploma at Tante Marie Culinary Academy in Woking and fully immerse himself into the culinary World of a professional kitchen. Venturing out into the restaurant industry, Daniel gained invaluable experience from some great head chefs and has never looked back.

Dishes

1: French trimmed lamb rack, potato dauphinoise, wild garlic emulsion and foraged leaves

2: Flat iron steak, toasted new potatoes, asparagus, salsa verde, crispy chicken skin

3: Strawberries, lemongrass, ginger, cardamom and Manuka honey, lemon curd and buttermilk

4: Pickled asparagus, wild garlic infused cucumber, confit duck yolk, nettles, wild flowers

Pictured Below

Daniel's Dish of Lamb Cutlet & Foraged Leaves from Smith & Brock. Smith and Brock are a company built up of passionate people, delivering the finest fruits and vegetables to London's restaurants and hotels, sourcing their produce from the UK and Europe's most celebrated growers and producers.

 

Stephen McClarty, London-Based Chef

Stephen has worked at local Margate restaurant Buoy and Oyster as Junior Sous chef to head chef and owner Simon Morriss, and is now based in London working for Google. Follow him on Instagram @cockney_chef for more information.

Dishes

1: Oyster with lemon curd & burnt toast

2: Cod, squid ink tuille, artichoke and black olive

3: Rack of lamb, pommes Anna, asparagus, gremolata, parmesan

Pictured Below

Stephen's dish of Giant red shrimp with caribbean curry cream, radish & coriander, served on an Artisan Onyx Coupe Plate.

 

Simon Britten, Digital Marketing Manager

Simon Britten, Digital Marketing Manager for Bunzl Lockhart Catering Equipment said: "It's always a pleasure to host new & exciting events at our London Innovation Centre. We regularly host customers here, but to be able to have a helping hand in bringing together chefs & brands such as Pavlova & Cream and her #LondonKitchenSocial, and helping to increase exposure to our industry along the way through new collaborations is something we are very passionate about. The food & photography from the day looked stunning & it's exactly the sort of usage we envisaged when we decided to incorporate a fully-functional commercial kitchen into the Central London space."

About Lockhart

Bunzl Lockhart Catering Equipment's 2600 sq. ft. showroom has been designed as a showcase for our company vision, which is to bring "innovation and inspiration to the preparation and presentation of food". The Innovation Centre incorporates Front of House displays, several fully functional demonstration areas such as a mixology bar & commercial Kitchen, and an array of displays from leading brands.

Contact Us

Take a virtual tour of the centre here:

Contact Details: LIC@bunzl.co.uk or 0207 580 0278

Follow us on Instagram: @BunzlLockhart