Cooking with Raymond Blanc at the Food Made Good Awards 2017
Earlier this year, we received an unexpected invitation from Raymond Blanc, OBE, President of The Sustainable Restaurant Association (SRA). Would Read more.
Lussmanns shortlisted for Food Made Good Awards 2017
Lussmanns is one of three finalists in the ‘Serve More Veg & Better Meat’ category of the Food Made Good Read more.
We’re in The Good Food Guide 2018
Proud to be recommended by The Good Food Guide since 2010, the 2018 edition describes us as a brilliant local Read more.
Apply to our Community Support Programme
As part of our commitment to sustainability, it’s our pleasure to support our employees, suppliers, partners and local communities. We Read more.
Lussmanns opens in Tring
We look forward to welcoming you to our new restaurant in the old bank on the High Street in Tring Read more.
Finalists for The Cateys 2014, 2015 & 2017
We were honoured to be highly commended runners-up for the Sustainable Business Award at the 31st, 32nd and 34th annual Cateys, the Oscars Read more.
Feed Children Well
My feeling is that eating out with children in a restaurant should be a continuation of what happens at the Read more.
Dream Team Charity Dinner
Huge thanks to everyone who so generously supported this special event which raised £10,483 for Youth Talk in one night. Read more.
Ethics at the core
Running an independent restaurant is a job and a half, and that’s just the hours. Throw in ever declining margins, Read more.
Waitrose Weekend features Lussmanns
The Waitrose Good Food Guide to gourmet youngsters recommends Lussmanns as a value-driven option for family dining, praising the ‘confidentally Read more.
Lussmanns Fish & Grill, the independent restaurant group based in Hertfordshire, has donated over £1,500 to the Bumblebee Conservation Trust Read more.
We are fortunate to enjoy the art of Jennifer Lussmann, which displays in our restaurants. Jennifer is a contemporary British Read more.
Lussmanns opens in Hitchin
We have opened a new restaurant and diners’ bar at 25b-26 Sun Street, Hitchin. Situated just off Market Place in the Read more.
Rewarding Good Service
As a restaurateur, what stands out most in the ongoing debate about tipping is the complexity of the issue and Read more.
Entrepreneur Luke Johnson invests in Lussmanns
Luke Johnson has invested in Lussmanns Fish & Grill, becoming a major shareholder and joining the Board of Directors of the Read more.
Lussmanns voted national People’s Favourite
Lussmanns has been named ‘The People’s Favourite’ at the annual Food Made Good Awards 2016. We were also runners-up for Read more.
Food for thought
The food scene in St Albans has matured greatly during the last decade. As it continues to grow, the city Read more.
Greetings from St Tropez
Once again, I was fortunate enough to travel over to Provence with a view to buying some excellent rosé from Read more.
At the SRA Awards
Winners of the Sustainable Restaurant Association (SRA) Awards 2015 were announced at Oval Space. I am delighted for the second Read more.
A visit to Wiston Estate
You would be forgiven for thinking of English sparkling as a badly fashioned picture of fawn pleated gentlemen dithering with Read more.
New beginnings ~ opening a restaurant
Lussmanns in Harpenden was our fourth opening (the first being North Kensington, now sold) and my tenth restaurant opening at Read more.
Great British beer ~ again
Beer, an old fashioned and classless preserve of Britain in its multitude of colours is once again stirring the cockles Read more.
Lussmanns achieves MSC certification
In November 2014, we because the first small restaurant group outside London to serve MSC certified sustainable fish and shellfish. Watch Read more.
Fanfare to the common man
Mr Raymond Blanc OBE opens Brasserie Blanc in St Albans and then retires to Lussmanns for dinner. Admittedly there were Read more.
Nibbles at No. 10
A morning like most, but an afternoon like no other… Clearly we aren’t disciples of Michelin, or ambassadors of the Read more.
Eating fish with Raymond
Eating fish sustainably is the only way, today and every day, and we ignore this at our peril. Mansion House Read more.
A day in Provence
I spend part of my year scurrying around the country reviewing both ingredients and suppliers alike. This has always been Read more.
In 2011, Andrei featured in The Caterer’s feature ‘Can restaurants afford not to be sustainable?’. His top tips were: ~ Read more.
News release archive
View and download our previous years’ news releases from 2015 to 2010 here. 2015 Dec – The National Fish & Read more.