Award winning Chef

Supper teams up with award winning Chef Bruno Loubet

We are delighted to announce that award-winning French chef, Bruno Loubet has teamed up with us to encourage people to eat more healthy home cooked meals on a regular basis. Being a real advocate of eating well, Bruno is the perfect partner for us as we aim to reduce the amount of people eating unhealthy versions of ready-meals and takeaways.

Supper teams up with award winning Chef Bruno Loubet
Bruno Loubet
Bruno's biography

Bruno was born in Bordeaux, southwest France, in 1961. He attended the Lycée Hotelier de Talence, which led to his first job as a Commis Chef at the Hyatt Regency in Brussels. After commencing National Service as Head Chef for the Admiral's table, he earned the rank of Second Maitre. Moving to London in 1982, he embarked on a Commis Chef role at La Tante Claire with Pierre Koffmann, and then on to Gastronome One, in the New Kings Road, as Head Chef where he was awarded the 1985 Good Food Guide's Young Chef of the Year.

Bruno then joined Raymond Blanc in Oxford as Head Chef at the two Michelin-starred Manoir aux Quat' Saisons, and then moved as Chef/Manager to Le Petit Blanc, in Oxford. He returned to London as Head Chef at the Four Seasons, Inn on the Park, where he earned a Michelin star within a year.

In February 2010 Bruno opened Bistrot Bruno Loubet at The Zetter Hotel in Clerkenwell with his partners Mark Sainsbury and Michael Banyan. In October 2010 Bistrot Bruno Loubet won the award for highest new entry at number 3 in the UK, at the National Restaurant Awards.

He opened Grain Store in Kings Cross in June 2013 with the same partners. The restaurant focuses on vegetable where it is the star of the menu. The restaurant won Sustainable Restaurant of the year in 2013 and 2015.

Question and answer with Bruno
  • What is it about Supper that attracted you to it?

    "One of my biggest passions is cooking for my family. It's a sad reality that many just don't have the time to cook from scratch after a long day at work. I grew up in Bordeaux as one of seven children, and as a family man myself, I know it can be tricky to juggle day-to-day life and still have time to come up with a dish that all the family can enjoy. Through my new partnership with Supper, I want to show people how important home cooked meals are for a healthy balanced lifestyle." The app is really easy to use and offers an unlimited menu every day from Supper's team of passionate chefs and cooks, so there really is no excuse anymore!"

  • Will you be getting involved with the Supper chef?

    I simply love the idea of working with keen cooks who have ownership of creating delicious home cooked food for a wider audience. Supper really embraces healthy home cooked food which is very much in line with my own aspirations for healthier eating and particularly unique for takeaways. We have some exciting things lined up for our chefs which will I sure enhance the food we can deliver even further.

  • How important is eating healthily on a regular basis to you?

    Life can be challenging enough as it is so we shouldn't make it harder on ourselves. I'd encourage people to look after themselves and eat healthily as much as they can – which I try to do myself.

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