Breaking the Mould…
Lawrence Lumb, Senior Sous Chef, Rudding Park
August 2025
Lawrence Lumb is the Senior Sous Chef at Rudding Park, and a proud member of the latest cohort of the Hospitality Junior Board. He joined Rudding at just 17 as an apprentice and has since risen through the ranks to a management role in one of the busiest parts of the business – the meeting and events kitchens, where precision, pace, and the “unknown” collide daily.
Now 24, Lawrence is not just a talented chef, he’s a passionate advocate for the next generation. He’s challenging outdated perceptions of the industry and proving that hospitality, and being a chef in particular, can be a dynamic, creative, and deeply rewarding career. Whether mentoring young chefs or speaking up for better working conditions, Lawrence is helping shape a future where talent is nurtured, not burned out.
Hospitality needs more “Lawrences” and as such it was a pleasure to sit down with him to explore what drives him, what needs to change, and what keeps him inspired.
What should those in power be doing to improve the experience for chefs?
"Give your team the tools they need. “It sounds obvious, but working equipment is essential"Lawrence didn’t hesitate. His answers were grounded and straightforward
- Be approachable – titles don’t matter if people can’t talk to you. “Whether you’re a Head Chef or a Senior Sous Chef like me, you’ve got to be someone your team can come to. Ask questions, listen, encourage. That’s the job.”
- Leadership is like being an ATM – you need credit before you make withdrawals. “A boss once told me that. You build credit by spending time with your team, being curious about their lives, supporting their growth. Then, when you need to ask for something such as needing extra hours, giving tough feedback, or having a difficult conversation, you’ve earned the trust to do it well.”
- Give your team the tools they need. “It sounds obvious, but working equipment is essential. If it’s broken, it slows everything down, service, prep, events. It’s frustrating and avoidable.”
- Start real conversations about work-life balance. “It’s not just a buzzword. Ask your team what it means to them. Be curious. That’s how you start making things better.”
Who’s had the biggest impact on your career?
"He doesn’t just tell me what to do, he helps me grow”“Easy,” Lawrence smiles. “Richard Fidler, my boss at Rudding Park.”
Richard has been a mentor since day one, when I joined as an apprentice. “He’s got this way of managing that’s all about trust. He gives me space to learn, to make mistakes, to figure things out. He doesn’t just tell me what to do, he helps me grow.”
Lawrence’s respect is clear. “I know he’s invested in my success. My goal is to make his life easier. And he supports my involvement in the Hospitality Junior Board because he knows it’s making me a better chef, and a better leader.”
What’s the best part of being Senior Sous Chef?
“I love the big events,” Lawrence says. “The marquees for up to a 1000 guests, the buzz of service, meeting guests, it’s hard work, but it’s worth it.”
He lights up talking about the process: “Planning with suppliers, talking to clients, then seeing it all come together on the day. That feeling of success when the team pulls it off – it’s unbeatable.”
What advice would you give your younger self?
Lawrence pauses. “Don’t be afraid to make mistakes. Learn from them.”
He’s quick to acknowledge the support around him. “I’m lucky to be in a business that backs me. And I’ve learned that bad days happen. You wake up and things just don’t go right. Richard reminds me, tomorrow’s a new day. Take something from it and move forward.”
Tell me about Rudding Park’s Chef Development Programme
"It supports the critical transition from education to employment"“It’s brilliant,” Lawrence says. “We work with local colleges to bring in around 10 young people each year. They get a taster day, a site tour, and a week’s trial across different kitchens. They even get to experience living on-site and being part of the team.”
Some go on to secure year-long contracts and become full team members. “It’s a great way to transition from college to work. That’s a tough jump for a lot of people and this programme makes it smoother.”
What struck me most was how the programme is:
- Proactively building strong links with local colleges
- Creating a pipeline of young talent
- Supporting the critical transition from education to employment
- Nurturing new starters at the most vulnerable stage of their career
How is the Hospitality Junior Board helping your career?
“It’s easy to feel isolated in this job. But when you meet others and realise, they’re facing the same challenges, it helps"“You’ve got to get out of your own kitchen,” Lawrence says. “I did the Chef Development Programme with the Worshipful Company of Cooks, and it opened my eyes, meeting other chefs, seeing other kitchens.”
The Hospitality Junior Board is doing the same. “I’ve met people my age in different roles, heard their stories, worked on projects, had mentorship, and joined workshops. It’s helping me now, and it’ll help me in the future.”
He adds, “It’s easy to feel isolated in this job. But when you meet others and realise, they’re facing the same challenges, it helps.”
Lawrence Lumb is proof that the future of hospitality is in good hands. He’s not just cooking, he’s leading, learning, and lifting others as he climbs. And if more businesses follow Rudding Park’s lead, we might just see a new generation of chefs who thrive, not just survive.