Martin Lam is the most wine – intelligent and knowledgable chef in the U.K. Harper’ s Hot 100 Most influential On-Trade people 2017.
Martin is one of the rare chefs who really understands wine. You’re always in for a treat if he’s done the wine list. Fiona Beckett, wine writer, The Guardian; Matching Food & Wine; Decanter
I was lucky enough to end up working with Martin Lam at Nick Lander’s restaurant L’Escargot. It turned out to be one of my most enjoyable jobs ever. I had always dreamt of working with Martin, who was known for his robust cooking and his regard for seasonality and provenance. He was years ahead of other chefs at the time in this respect. He also took a great interest in my welfare and education as a chef Chris Galvin, Galvin Restaurants
Since Martin Lam bought the first Spanish artisan cheese I had at Brindisa in 1990, he has become a trusted friend, confidante, customer and colleague. Martin has an immense knowledge of wines, food, hospitality and business. By being such a committed customer at Ransome’s Dock, Martin not only taught us many things at Brindisa, most importantly integrity in this demanding sector, but also helped directly on food projects within Brindisa. I would highly recommend Martin to any hospitality or wine led business. Monika Linton, founder & owner, Brindisa.
Martin’s culinary principles, based firmly on seasonality-now the byword for most chefs, but pretty revolutionary 30 years ago-were to guide l’Escargot. Martin had, and still retains, a love of preparing the best seasonal ingredients and cooking them for as many customers as possible, an essential quality to look for in a chef if you want to make money. Nicholas Lander, The Art of the Restaurateur
We’ve worked with Martin for a number of years now and find him inspiring, creative and flexible and he always wows us. He has a precise understanding of flavour and texture and his ability to match wines is compelling. We’ve worked with him on several projects where his ability to create seasonally nuanced dishes to match certain styles of wine has really demonstrated how one can elevate the other. Martin consistently takes it to the next level.
Nicky Forrest, MD Phipps Relations and Head of Wines of Germany UK
Martin’s breadth and depth of knowledge of both wine and food are awe inspiring and it’s always a pleasure to work with him. He understands the restaurant business inside out which gives him an all-too-rare ability to create wine lists and menus that make financial good sense as well being hugely appealing to customers. Kate Hawkings, restaurateur; wine list curatrix; chair, Guild of Food Writers.
P R E S S
Nicholas Lander’s lovely article on the life of Ransome’s Dock, Financial Times, August 2013
Interview with Chris Losh, Imbibe Magazine, October 2013
In at No. 59: Harpers Hot 100
Profile on Tim Atkin.com by Matt Walls: http://www.timatkin.com/articles?1774