Sourcing local and crafting delicious dishes from local ingredients has been key to the Simplicity ethos since we opened in 2007. Meat and other produce are sourced from nearby providers such as Surrey Docks Farm - the source of our award-winning slow-roast pork belly. All our beers are brewed within a mile of the restaurant.

Lawrence Lingard, Simplicity’s owner and head chef, is renowned for his vibrant fusion of diverse cultural influences. His ancestral roots embrace India and the UK on his mother’s side, and Scotland and Italy on his father’s. This rich cultural heritage is reflected in the innovative, sense-capturing dishes he creates.

His dynamic career has seen him grace television screens across the globe, with appearances in Australia, South Africa, China and the UK. His culinary expertise was showcased in the prestigious Gary Rhodes TV competition when he secured 1st place in London and 3rd place in the UK. His culinary journey has always been shaped by a deep appreciation for fresh, locally sourced ingredients and a pursuit of excellence.

When he’s not in the kitchen, Lawrence can be found navigating the high seas. An experienced sailor, he has explored countless coastlines and remote islands, always in search of new inspirations for his cooking. His voyages have not only broadened his culinary horizons but have also deepened his respect for the natural world and the diverse cultures that inhabit it.