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Chef Lawrence Jefferies, Renaissance Restaurant, Cheltenham

PUBLISHED: 23:05 28 January 2010 | UPDATED: 14:54 20 February 2013

Lawrence Jefferies

Lawrence Jefferies

If you can keep your head when those around you are losing theirs, and you remember to taste all your food all of the time, then you too can be chef Lawrence Jefferies

Name: Lawrence Jefferies (Sous Chef)


Restaurant: Renaissance Restaurant


Address: Gloucestershire College


Cheltenham Campus


Princess Elizabeth Way


Cheltenham


GL51 7SJ


Tel: 01242 532115



Tell us about your menu;


We strive to use seasonal and local produce wherever possible in our menus. Our menu style is table d'hote; 8.95 for three courses, and we have a variety of function menus available on request.



How often do you change your menu?


The menu changes weekly to allow our students to develop their skills in a variety of methods, and expertise.



Which dish on the menu would you recommend to a customer?


Gloucester Old Spot pork belly, braised with red cabbage - delicious.



What initiated your interest in cooking?


Genuinely through the love of eating, I thoroughly enjoy working with food, and the process of creating new dishes.



How would you describe your approach to food?


Very enthusiastic! I'm keen to try and sample new ingredients and attempt new methods of cooking whenever I get the chance - I recently discovered a loveage plant in my back garden and I'm using it a spice for curry dishes.



What advice would you give to a novice?


Be aware of everything when you go out for a meal, and keep your head when things get busy in the kitchen - which they will! Also, taste your food ALL of the time.



What has been your most memorable (or unusual) meal?


I would say 'Goats Foot Curry', which I sampled in Mumbai, India last year - it was actually delicious.



Which chef has been your greatest inspiration?


Keith Floyd - He popularised cooking when I was teenager and that was when I first considered cooking as a profession.



What is your favourite local ingredient?


Hereford Beef - especially the roast rib.



What is your favourite local restaurant?


The Penny Farthing at Aston Crews, its one of my locals and I have enjoyed a few good meals there - in fact last time I visited I enjoyed roast rib!



Why should people visit you?


The Renaissance offers a great dining experience in pleasant surroundings at good prices; as a training restaurant, guests can enjoy a meal out whilst supporting their local college and the culinary talent of the future.



What would you recommend about the local area?


Gloucestershire has some fine local produce and plenty of great places to eat and drink - you're always spoilt for choice!


Name: Lawrence Jefferies (Sous Chef)


Restaurant: Renaissance Restaurant


Address: Gloucestershire College


Cheltenham Campus


Princess Elizabeth Way


Cheltenham


GL51 7SJ


Tel: 01242 532115



Tell us about your menu;


We strive to use seasonal and local produce wherever possible in our menus. Our menu style is table d'hote; 8.95 for three courses, and we have a variety of function menus available on request.



How often do you change your menu?


The menu changes weekly to allow our students to develop their skills in a variety of methods, and expertise.



Which dish on the menu would you recommend to a customer?


Gloucester Old Spot pork belly, braised with red cabbage - delicious.



What initiated your interest in cooking?


Genuinely through the love of eating, I thoroughly enjoy working with food, and the process of creating new dishes.



How would you describe your approach to food?


Very enthusiastic! I'm keen to try and sample new ingredients and attempt new methods of cooking whenever I get the chance - I recently discovered a loveage plant in my back garden and I'm using it a spice for curry dishes.



What advice would you give to a novice?


Be aware of everything when you go out for a meal, and keep your head when things get busy in the kitchen - which they will! Also, taste your food ALL of the time.



What has been your most memorable (or unusual) meal?


I would say 'Goats Foot Curry', which I sampled in Mumbai, India last year - it was actually delicious.



Which chef has been your greatest inspiration?


Keith Floyd - He popularised cooking when I was teenager and that was when I first considered cooking as a profession.



What is your favourite local ingredient?


Hereford Beef - especially the roast rib.



What is your favourite local restaurant?


The Penny Farthing at Aston Crews, its one of my locals and I have enjoyed a few good meals there - in fact last time I visited I enjoyed roast rib!



Why should people visit you?


The Renaissance offers a great dining experience in pleasant surroundings at good prices; as a training restaurant, guests can enjoy a meal out whilst supporting their local college and the culinary talent of the future.



What would you recommend about the local area?


Gloucestershire has some fine local produce and plenty of great places to eat and drink - you're always spoilt for choice!


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