Meet the Chefs

Our Passion for Cooking

A joint background in Michelin-starred kitchens both Em and Joe bring unique talents to the table. They met in the bustling kitchen of Dinner by Heston Blumenthal, a 2-Michelin-starred restaurant in the heart of London. Together they found that working as a team helped them progress through the demanding Michelin kitchen environment. Their energy is seamless and professional; each knows exactly what the other will do next, and excellence is at the forefront of every decision, it shows on each and every plate.

Emily Lombardo

Born and raised in Italy, I grew up surrounded by a culture that celebrates food as both heritage and art. My earliest culinary memories are of the markets of Rome, where vibrant seasonal produce and a deep respect for tradition shaped my love for cooking.

Some of my fondest memories are of being in the kitchen with my nonna, watching her roll out pasta by hand or stir a pot of slow-simmered ragù. She taught me that good food takes time, care, and a respect for the ingredients in front of you - values that continue to guide the way I cook today.

That love for cooking led me to culinary school in Rome, where I built on the traditions I’d grown up with. After training and working in both Michelin-starred restaurants and traditional Roman kitchens, I moved to London to challenge myself in some of the city’s most renowned fine-dining kitchens, including Dinner by Heston Blumenthal.

Today, I bring together my Italian heritage and Michelin-trained background to create dishes that are elegant yet rooted in tradition - always celebrating seasonality, craftsmanship, and the joy of sharing good food.

Joseph Peacock

I’ve always felt at home in the kitchen. Growing up on a small farm in Surrey taught me to be self-sufficient, inquisitive, and adventurous, lessons that shaped the way I see food and life. My mother was the one who truly inspired me - she taught me how to cook and bake, nurturing my passion and giving me the foundation that would guide my career.

By the age of 16, I was commuting to London in the early hours of the morning to study at Westminster Kingsway College. During those years, I seized every opportunity to grow, from college dinners to competitions, including being part of the winning team for the National Young Restaurant Team of the Year 2019.

After graduating, I worked my way up through some of London’s top kitchens, spending several years at Dinner by Heston Blumenthal before taking on a senior role at Fallow and Roe.

Today, I combine my countryside roots with the precision and creativity I developed in fine dining. For me, cooking is about more than just great food - it’s about respecting ingredients, celebrating the seasons, and creating meals that bring people together.