Get a glimpse into the people behind Lovejoy Catering and Events and The George that make your dining experience one to remember for all the right reasons.

As a team, we aim to provide you with a warm and welcoming experience every time you visit us. Whether it’s dinner with a loved one, lunch with the family, or just a drink with friends, we provide a friendly, personal service. That’s why, this month, we’re launching a blog post series to showcase our fantastic team so you can recognise some familiar faces next time you stop by.

Let’s begin!

Introducing our Head Chef, Luke.


Our Head Chef, Luke, originally started his chef journey training at Chelmsford College in Hospitality and Catering Levels 1-3. From here he worked in various chef roles including, 7 years at the Bartellas Group; cooking at Ivy Hill, Pontlands, and Furze Hill; The Anchor in Hullbridge, under Daniel Watkins; Seasoned Events and The Plough at Mountnessing. During this time he also underwent a stage (an internship) with Michael Caines, one of the UK’s most acclaimed and celebrated chefs who is widely credited with bringing modern British cuisine to the world stage.


Luke’s primary focus when creating dishes is to keep them clean and simple, avoiding unnecessary overcomplications. He is passionate about using seasonal, local produce that is sustainably sourced and wants to inspire people with his dishes, by encouraging his customers to try new dishes that they probably would never have tried before.

Favourite dish

His all-time favourite is slow-cooked feather blade of beef – both to make and eat! “It’s a cut of beef that isn’t used much and is a difficult dish to get right”. Using his secret process, that very few chefs know, to prepare and cook it, “you take it from a basic dish to a high-end dining quality.” Its creation requires numerous different skills and this excites him, and he loves the flavours and taste when you get it right. Keep your eyes peeled – it’s soon to come on the menu…

Favourite celebrity chef

Luke struggles to choose just one, with his top being as follows:

  • Jamie Oliver – He loves his passion for cooking, it’s infectious. “How can you not get excited when he’s preparing a dish?”
  • Michel Roux Jr. – He presents himself well and his food is simple yet great.
  • Gordon Ramsey – For his drive and ambition. “You look at someone like that in awe.”
  • But his favourite chef has to be Marcus Wareing… for his food, temperament and approach. He says his food and personality are much like his.
Top tips for up-and-coming chefs
  1. Be humble, don’t get arrogant
  2. Being top doesn’t mean you’re the best
  3. You’re only strong as your weakest link
His motivations & what he enjoys most about working at The George

Luke believes The George is a beautiful restaurant with plenty of potential, and enjoys working alongside the owner, Joey Lovejoy. He’s passionate about taking the venue and its food to the next level and putting it on the map.

What he enjoys most about Lovejoy Catering and Events

Whilst being Head Chef at The George, this role also carries over to Lovejoy Catering and Events. Luke feels that being part of events, such as weddings, is a particular honour. These are important life events, and he is flattered to be chosen to be part of their special day. Not only this, but no two weddings or events are ever the same, and so it’s always something different even if there are similar menus.

Hidden talents

Luke prides himself on his ability to superglue any kids’ toy back together. A skill refined by the arrival of his two kids, William and Olivia.

Stay tuned for the next instalment of our ‘Meet the Team’ series…