The Heart of Herts: Lussmanns
Posted on 15/08/2018
15 years since first launching a small cafe on the Portobello Road, Lussmanns has evolved into a successful, independent collection of five local-driven restaurants with a focus on making ethical and sustainable dining accessible to all – without the pomp and preach.
In the early days, Lussmanns quickly established itself as a cosy, locals’ favourite before branching out into fully-fledged restaurants dotted around the Hertfordshire hinterland just beyond the M25. With thriving restaurants in Hertford, Harpenden, Hitchin, St Albans and Tring, Lussmanns’ success boils down to delivering on value and consistency whilst majoring on ethics. Charming, knowledgeable staff and great, seasonally-changing dishes seal the deal.
From the vision of Managing Director Andrei Lussmann, both leading the team and lending a name, the business still works to the same original cornerstones it was founded on – that it’s absolutely possible to be both ethical and profitable whilst continuing to adapt and evolve in an ever-changing hospitality industry. Doing the right thing is rarely sexy and sometimes boring, but from an early age Andrei believed that integrity, respect and provenance of meat and fish truly mattered. Beef, lamb and pork is organically reared; chicken is always local and free-range; and 100% of the fish used is either MSC certified sustainable or on the Marine Conservation Society’s approved ‘fish to eat’ list.
Lussmanns’ menus have been a celebration of seasonality and passionate about provenance since before they became the restaurant marketing buzz words du jour. Strict on traceability, unwavering on a commitment to sustainability and truly vocal about local – Lussmanns offers a menu with nothing to hide and absolutely everything to deliver. Flavour-led, British at its core but with subtle global inspiration, Lussmanns’ menu caters to the customer of today, who is well travelled, financially astute and a passionate foodie with a penchant for knowing more about where food comes from.
Starters include Sussex woodland-reared pork and duck rillettes; Chalk stream sea trout; and Hunter’s Linguine. Mains run the gamut from Rhug Estate-reared organic lamb shoulder shepherd’s pie to south coast sea bream and the house signature MSC house fishcake baby spinach, caper and parsley butter sauce. Puddings include lemon posset with early grey-soaked prunes; rhubarb, hazelnut and rosemary crumble whilst an ever-changing line-up of British and Irish cheeses is perfect for the more savoury-toothed.
Lussmanns’ industry credentials also include being founder members of the Sustainable Restaurant Association, SRA 3 star champions, two-time winners of Sustainable Small Restaurant Group of the Year as well as runners-up for five consecutive yearsin the Observer Food awards in numerous categories and the Best Foodservice Operator at the National Fish & Chips Awards 2016.
Twitter, Instagram: @Lussmanns | Facebook: @lussmannsrestaurants
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