James Lowe grew up in Brighton, Sussex, and moved to London aged 22. After changing his initial plans of wanting to become a pilot, he began working at The Wapping Project where he quickly found himself in the kitchen, inspired and excited by a regularly changing menu that made the most The chef originally wanted to be a pilot, but working in a restaurant allowed James to see the talented chefs in action, and he fell in love with their respect and adoration for the produce they were handling. That converted James, and his heart was then set on becoming a chef. He was determined to have his own restaurant by 30. James worked hard at Heston Blumenthal’s The Fat Duck, Rob Weston’s La Trompette and Fergus Henderson’s St John. He needed to learn as much as he and was able to work at high-achieving restaurants. He was finally prepared to work alongside his friend Isaac McHale in a restaurant, The Ten Bells, Spitalfields.