The Seven Sins of Emily Lambert |
Co-Founder of Hansom Lambert |
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Surrey-born Emily Lambert started The Ritz Academy when she just turned 17. The Ritz Academy involved training in all key areas of the hotel including: Kitchen, Restaurant, Bar, Front Office, Reservations and Housekeeping.
During her training programme, Emily loved the restaurant particularly the sommelier team and with the key mentoring from Giovanni Ferlito; Head Sommelier at The Ritz. Emily successfully finished her academy programme at 20 years old and officially joined the Michelin-starred Ritz Restaurant as a Sommelier; the first female to step into the role.
In October 2018, Lambert co-founded an entirely British catering company called Hansom Lambert alongside business partner Ruth Hansom; the first female to win Young National Chef of the Year 2017. |
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In May 2018 Emily appeared on BBC Two’s brand-new business series Million Pound Menu, showcasing new innovative food ideas. Hosted by First Date’s Fred Sirieix, Lambert and Hansom launched their dining concept Epoch and were pitted against other restaurants to win the ultimate prize.
Twice Michelin starred chef Atul Kochhar loved the concept so much he offered investment of 1 million pounds to start up their very own restaurant. This latest endeavour has further elevate their status in the industry and bringing them one step closer to their ultimate goal, becoming London’s youngest female restaurateurs.
Epoch will be the name of their first restaurant under their company Hansom Lambert. Their concept; use of the finest growers, producers and craftsman to bring guests the Best of British. Hansom uses seasonally inspired ingredients to develop exciting new dishes, while Lambert uses her expert pallet to pair each creation with the ideal English wine, ensuring every course has its own story. |
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| Wrath - What makes you angry about the hospitality industry?
It does make me angry how the UK collectively view the hospitality industry, as a temporary job until an alternative career opportunity arises. I have found it an extremely rewarding industry and I love creating an enjoyable experience for the guest. I do get annoyed if guests don’t tell me when something is wrong and then only notifying me when the bill arrives; I want to know earlier so I can put it right.
Greed - If all your food fantasies came true what would be on your Plate?
Roast dinner. In hospitality you rarely get weekends off and Sunday is a day with the family… food and wine is a whole experience that includes the people you share it with and where you choose to eat. My dream would be to have roast with the family, early evening in my family home… crispy roast potatoes, Yorkshire pudding and a lovely bottle of 2009 Chateau Palmer, Margaux.
Sloth - What do you do to unwind?
I love spending time with my friends just having a glass… or bottle of wine in our back gardens with the music playing.
Pride - What are you most proud of?
How far I have come still amazes me and I do have to pinch myself sometimes. I am proud of being fearless and constantly reaching my own personal and professional goals.
Lust - Is there anything that you are still lusting to achieve?
Everything...
Envy - who are you most envious of?
I am envious of people who have the funds and time to travel; so many beautiful places in this world that I am eager to see.
Gluttony - have you ever over indulged?
I definitely burn the candle at both ends.
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| We put the spotlight on the industry's most recognisable faces in our new interview segment "Seven Sins". If you want to know what inspires the industry's movers and shakers or what your favourite food loving celebrity likes to indulge in then you'll find it in their Seven Sins. |
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