Young Chef of the Year 2018
Oakland’s College opened the doors of its college restaurant on 10 February 2018 for a batch of young hopefuls to Read more.
Meet our great British suppliers
We take pride in bringing you the best British food ~ from farm to table. Our current producers and suppliers 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.
Observer Food Monthly Awards
In 2017, we were runners-up for ‘Best Ethical Food Project‘ (cafés, caterers and retailers with a social purpose) at the Read more.
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.
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.
Lussmanns Fish & Grill, the independent restaurant group based in Hertfordshire, has donated over £1,500 to the Bumblebee Conservation Trust Read more.
MSC Chef of the Year 2016
This prestigious award from the Marine Stewardship Council (MSC) was presented to Andrei Lussmann in recognition of his commitment to 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.
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.
National Fish and Chip Awards
In 2016, we won Best Foodservice Operator at The National Fish & Chip Awards, organised by Seafish. To become the Read more.
Eat Out Awards 2015
On 26 October 2015, Andrei Lussmann attended the Eat Out Awards ceremony in the City of London, where Lussmanns won ‘Best 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.
Lussmanns named Sustainable Small Restaurant Group of the Year
In 2014 and 2015, we were named Sustainable Small Restaurant Group of the Year at the national Sustainable Restaurant Association 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.
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.
RSPCA Good Business Awards
In 2011 and 2012 we won the Independent Restaurant category of the RSPCA Good Business Awards, recognising the consideration we 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.
Sustainable City Awards 2012
In March 2012, we were highly commended in the Sustainable Food category of the Sustainable City Awards which, in that 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.