Chef and owner, Restaurant Arras.
Born in Poole, Dorset, Lovaine's first job choice as a child was that of an American Mack Truck Driver. As a child living in Saudi, Lovaine experienced, to say the least, an eclectic way of life - cuisine included tasting her first sheep's eyeball at six.
Once back in the UK, as a teenager Lovaine took cooking jobs in local pubs. After working her way around local restaurants Lovaine enrolled in Bournemouth & Poole College of Further Education to study GNVQ Advanced in Hospitality & Catering and in her first year Lovaine’s tutor sent her to the iconic Michelin Three Star Michel Bras in Laguiole. Working in the front of house Lovaine suitably impressed Monsieur et Madame Bras and was asked back for a second season, almost unheard of amongst those who make the trek from the UK.
Lovaine returned to England and was reintroduced to Heston Blumenthal - he realised he had been served by Lovaine at Michel Bras when dining there. On that note Lovaine was offered a position of assistant sommelier, which she ably took on, assisting in matching wines with Heston’s complex food, managing the cellar and being part of the team that won two Michelin stars. Lovaine stayed for eighteen months until the itch to get on the other side of the kitchen doors needed to be scratched.
Lovaine's palate now trained, and her real desire lying in the kitchen, Lovaine left to become a chef. Moving to Taunton, Lovaine had taken a position at the iconic Castle Hotel, where she started pretty much at the bottom. With a great palate and determination and common sense, Lovaine quickly rose through the ranks and sections, learning all facets of the Michelin starred kitchen. Lovaine stayed at the famed Castle Hotel for three years, gathering great knowledge and sound technique, working closely with Head Chef Richard Guest and Sous Chef Adam Humphrey.
After a brief sabbatical in Cyprus in the summer of 2004, Adam rang her from Australia and asked her to come and help him open Restaurant Arras. Upon arriving in Australia and with Arras beset with problems, Lovaine took up a position in a restaurant (ironically the site Adam first turned down for Arras) to maintain her technique and gather further knowledge that would help her and Adam in the opening of Restaurant Arras. With a site for Restaurant Arras finally firmed up, and working daily on the design and build of Arras, a blossoming work and personal relationship developed. Adam and Lovaine opened their dream restaurant in December 2007.
Lovaine is entrenched in the Arras kitchens daily, working closely with Adam on developing new dishes and techniques. Always one to push the envelope, Lovaine works hard at keeping the original ethos of the restaurant of whimsical, humourous and bold cooking. Lovaine actively partakes in all facets of the business, using her vast knowledge to take Arras towards its potential.
