Contributors > Chef

Luke Holder

Born in the UK, raised partly in Dubai and having travelled around the world, Lime Wood’s head chef Luke Holder has a wealth of experiences and culinary influences. He is also spearheading a #chefsagainstplastic campaign to call for more people in the food and drink industry to reduce single-use plastics along the entire supply chain. 

Luke spent ten years of his childhood with his pioneering family in Dubai where, even from an early age, he developed an interest in food and cooking. On returning to the UK in 1998, he was determined to pursue a career in fine cuisine. He took matters into his own hands and called chef Chris Galvin, a bold move which led to him securing a position as commis chef at the exclusive Orrery restaurant in London.

Having learnt the ropes for a year at The Orrery, Luke gained extensive experience in the kitchens of some of London’s finest and busiest restaurants including The Oxo Tower on the South Bank. After this Luke went to Europe where he spent four months working alongside Stephane Buchholzer, a specialist in molecular gastronomy; then Florence, and the kitchen of three Michelin-starred Enoteca Pinchiorri, this experience ultimately changed his philosophy on food forever and firmly placed his focus on cooking locally and seasonally, at the highest level. He then eventually found his way back to England and finally Lime Wood. In 2013 Luke partnered with one of the UK’s most loved chefs and restaurateurs, Angela Hartnett, to create Hartnett Holder & Co at Lime Wood.

Hartnett Holder & Co is a relaxed, stylish and comfortable restaurant - full of character, yet unpretentious. Angela and Luke, with their team, create locally sourced Italian dishes with a respectful nod to the seasons. Hartnett and Holder’s food comes with the much loved Italian approach to eating - where sharing and provenance is everything. The style is chefs’ home-cooked food not chefs’ food cooked for restaurants. Both Angela and Luke are famed for their informal, grounded style of cooking and their respect for local produce.