Who is chef Lawrence Barrow on Great British Menu 2026?

As Great British Menu 2026 continues on BBC Two and BBC iPlayer, we find out more about chef Lawrence Barrow, who is competing in the Northern Ireland heat.

Lawrence Barrow returns to Great British Menu more determined than ever to reach finals week after having to step away from the competition last series due to illness.

Born and raised in Ballymena, Lawrence is proud of his Northern Irish roots and is now ready to show what Northern Irish cuisine is all about.

Early career and cooking background

Lawrence did not begin his career in a professional kitchen. He initially studied film studies before working in a bank, but cooking became a way for him to travel and explore the world. As he immersed himself in different food cultures, that practical route into hospitality quickly turned into a real passion.

His culinary journey took him across the globe, including time in kitchens in Australia, Italy and New Zealand. Those experiences helped shape a style of cooking that blends international influence with a strong appreciation for his Northern Irish background and the ingredients and traditions he grew up around.

From London kitchens to his own concepts

After returning to the UK, Lawrence moved to London, where he staged at Tom Aikens’s Michelin-starred restaurant Muse before going on to work under Michelin-starred chefs Lee Westcott and Jason Atherton. He later became head chef at James Cochran’s restaurant 12:51 before moving on to lead Lee’s new venture.

Since his last appearance on Great British Menu, Lawrence has focused on developing a number of projects in London. These include Hearth and Tine in Brixton, a concept that celebrates traditional Irish cuisine with a modern twist while championing seasonal Northern Irish ingredients.

He has also worked in collaboration with The Sea, The Sea, taking up residency at its former Hackney site and creating an intimate dining experience centred on sustainable seafood and modern technique. At The Sea, The Sea Hackney kitchen, he has served a daily changing menu from Thursday to Saturday, built around the best catch from Cornwall and Scotland and offering guests a close-up, front-row style of dining.

Cooking style and identity

Lawrence’s food reflects both his travels and his heritage. His menus draw on a broad international perspective while remaining closely connected to the produce, traditions and character of Northern Ireland.

That balance between personal identity and wider influence has become a key part of his cooking. Whether working through pop-ups, residencies or his own concepts, Lawrence has built a style that feels contemporary while still rooted in the flavours and stories of home.