Shaun Lawson – Head Chef
Shaun started his career working in four and five-star hotels in South Africa and central London, initially trained in classic French cooking, although his skill set has developed to a modern British style since working in London.
Having the opportunity of working in other sporting venues such as Twickenham Stadium and Wentworth, working on the PGA, Shaun has now taken the role of Head Chef here at The Stoop. His signature dish is an old classic that has been modernised through modern cooking techniques, lamb loin with potato dauphinoise, pea puree, morel mushrooms, chantenay carrots, red wine and rosemary jus. See Shaun’s sample menu’s here.