CHEF JOE LAKER
Joe Laker started his cooking career at age 19 while at university. He had always worked in hospitality but wanted to try the kitchen. He worked in a few pubs and restaurants and initially enjoyed it, but wasn’t feeding his passion, drive and ambition for success.
I’D ALWAYS WORKED IN HOSPITALITY BUT WANTED TO TRY THE KITCHEN
After working in various restaurants in Leeds for 2 years, learning the basics and building knowledge, he was then given an opportunity to go work for Tommy Banks at the Black Swan and Roots as a Chef de Partie – this is when he really became consumed by the kitchen…
The level of detail and discipline was captivating – that was the moment he knew that this was the career for him… After working at Roots he decided to make the move to London where he took as Jr. Sous Chef at St. Leonard’s where he continued to build on his knowledge of cooking and importantly, learning how to manage teams.
THE LEVEL OF DETAIL & DISCIPLINE WAS CAPTIVATING
His culinary adventure moved him on to Pollen Street Social and then after that a Sous Chef job at Anglo Farringdon. After just 3 months – at the age of 23 – Joe was promoted to Head Chef. Joe admits that at the time, this was a job that he definitely was not qualified for! This position gave him the drive and commitment that he needed to achieve his career goals.
In 2021 Joe was offered the position as Head Chef for the opening of Fenn restaurant in Fulham – which is the sister restaurant to Nest in Hackney where he curates A la Carte & Set Menus that celebrate the very best this country has to offer. Fenn restaurant is a fine dining hub with a relaxed ambience featuring seasonal British fare, set menus & wine pairings.
Joe is proud to use some of the very best suppliers in the UK:
– Meat comes from small scale sustainable farms across the UK by Alternative Meats, HG Walter & Udale
– Fish comes from Flying Fish who provide the highest quality & freshest produce found off the coast of Cornwall
– Shellfish (Live Langoustine & Hand Dived Scallops) comes from Keltic Seafare, sourced from crystal clear ‘Class A’ waters off the North-West Highland Coast of Scotland
– Fresh seasonal vegetables come from Shrub Provisions who champion small, sustainable & ethical growers
One of the dishes on their menu that caught our eye was their new Seasonal Sharing Board built around a classic British icon – Aynhoe Park Venison – who could resist!
So if you happen to be anywhere near West London – or even if you aren’t near – make the effort and get yourselves over to Fenn restaurant in Fulham and discover what Joe Laker is serving up, we guarantee you it won’t disappoint..
