Lawrie has been a chef for over 30 years. Growing up in the city of Bath he started working in restaurants and hotels whilst still at school. Moving to Cheltenham he studied cookery at what is now Gloucestershire College and has cooked professionally ever since. He has travelled widely and worked all over the world. His experiences have led him to a strong interest in high quality food and its journey from farm to plate.
Lawrie was employed at Cheltenham Racecourse in 1999 as Chef de Partie. He then worked around the country at various high profile sporting venues such as Royal Ascot, Silverstone and the recently renamed Principality Stadium in Cardiff. After a 5 year return to the College but this time as a lecturer he took on the role of Senior Sous Chef back at Cheltenham Racecourse and 4 years ago was offered the post of Head Chef at Warwick Racecourse.
He is keen to develop and maintain high standards. He lives in the Forest of Dean where he keeps rare breed livestock for a hobby. He is also a novice beekeeper.
