California-born, London-based chef and writer Lauren Joseph wearing our Agate Beaded and Zirconia Necklaces
I met Lauren last winter and later found out that she was already a Sandralexandra customer. She’s spent over a decade as an editor, trained as a chef and worked the line at Michelin-starred kitchens. I asked her a few questions, and she told me about the London restaurants she keeps going back to, her plans to get back in the kitchen this autumn and a necklace she never takes off, not even in front of a hot grill!
You've been an editor, a line cook at Michelin-starred kitchens, and now a chef who writes. Which one feels most like you now, or do you need the mix of both to feel like yourself? I was an art student growing up and through university, and I thought that kind of flow state was something I'd never have at work, until I started cooking. I hope I never stop; it's where I feel the most joy. Maybe a cop out, but I hope I get to always write too. I love looking at food from that side. Although the agony of a deadline never gets better!
Is there a piece of jewellery you never take off, even with your hands in the dough? whether it's ours or not ;) I wear a very soft gold Sri Lankan necklace called a panchayudha almost every day. I kept it on when I worked in kitchens full time, even when it would heat up in front of the grill. All my siblings wear one; they protect us. They're funny in that they are quite literal — mine has a trident on it.
You'd already bought yourself, your mum and your sister Sandralexandra rings last Christmas, before we even properly met! What made you pick those up? Your earrings, worn by a chef friend, caught my eye — a little snoop round the site led me to the blue glass rings. Sometimes the best gifts are things you really want to get yourself; this time I couldn't resist and got a spare turquoise one for me. I love how sculptural they are, how each one feels unique, and the way they give levity to fine jewelry. I wear mine in a stack of mixed metal bands, but they would be lovely in a bubbly stack together, on otherwise bare hands.
Your restaurant writing has taken you across London. What's a place that's opened recently and has you excited, or one you keep going back to? I am fascinated by Impala in Soho. I wrote about its opening for The Observer last year and can't stop going back. I love how powerful the flavours are and the incredible precision in every visual element, from the restaurant design to chef Meedu Saad's elegant plating. There's a lot of range and surprise in the food — you could eat there every few weeks and still be learning.
If I can sneak two in there, another one I've really loved recently is Logma in Hackney. Farsin and Ziad make a version of Iranian-Iraqi food with seasonal British ingredients that is really their own. They have such a mastery of acid and texture. Plus they are just true hosts. Can't recommend their Logma Lates, their once weekly dinners, enough.
Alongside contributing to T Magazine and writing for WSJ, FT Weekend and Interview Magazine, you step in front of the camera too sometimes. What's next for you? I'd love to cook for more people and share more recipes this fall and winter. After taking a little break from cooking full time earlier this year, I'm itching for more hours in the kitchen.
The stepping in front of the camera recently has been fun. I always joke I was the world's worst model growing up, as I was really camera shy. It's all better when you're in your thirties and much kinder to yourself. Never thought I'd be revisiting that fifteen, twenty years later....!
