i. Biography
Peter Hall has been chef at Lorne in London since 2017 and co-proprietor there since the same year. The work is built on precision, but not at the expense of responsiveness: the menu turns on what is arriving at its peak, and the kitchen stays in close contact with suppliers so the restaurant can move with the season rather than against it.
Coming Up
Peter Hall began his career as chef at Lorne in London from 2017, and that same room became the ground on which his approach was formed. The kitchen’s discipline and the room’s pace gave shape to a style that balances structure with spontaneity, while his role in the restaurant’s early life helped establish its identity from the outset. Consistency in service and openness to change sit side by side in that development. Today, Peter is co-proprietor of Lorne since 2017, extending his role from the pass into ownership without changing address or losing focus on the cooking. The shift widened his responsibility for the restaurant’s direction and future, while keeping the same working relationship to the kitchen that had defined his earlier role. It reads as a deepening of commitment rather than a reset.
Where They Are Now
“I guess that Modern British sums us up best, though dashi, pasta and spices will all be used at Lorne.” That framing gives the kitchen room to work across a broader set of references without forcing them into a narrow category. “Modern British” sets the base line, while dashi, pasta and spices show how the menu is allowed to range as long as the cooking stays coherent. At Lorne, that approach is matched by a daily menu written around what is at its peak.
In Their Words “I guess that Modern British sums us up best, though dashi, pasta and spices will all be used at Lorne.” “At Lorne the menu is written daily, depending on what is at its peak.”
Honors
No awards are cited.
Profile updated August 2026
FAQ
Asked of Peter
Where did Peter Hall work before?
Peter Hall's earlier career included Lorne.
What is Peter Hall known for?
He writes the menu daily based on what is at its peak and works closely with suppliers each morning to build the dishes from there.
