Your bag has been updated
Your Bag

Workshop with Jacob Kennedy

Workshop with Jacob Kennedy

Jacob is a chef, restaurateur, author, consultant and YouTuber, among other things. He was born in London in 1980, and is chef/patron of Bocca di LupoGelupo and Plaquemine Lock.

Jacob has written three cookbooks, The Geometry of PastaBOCCA and most recently, Gelupo Gelato.


Bocca di Lupo

Jacob Kenedy opened Bocca di Lupo in 2008. The restaurant has since received various awards and accolades for its stripped-down, honest regional Italian cuisine.

Despite the buzzy feel and glamorous surroundings, we are a family business, a small and humble trattoria at heart.

During lockdown, we launched our Bocca At Home service which has continued throughout and due to its popularity, seems to be here to stay.

12 Archer Street, Soho, W1D 7BB

0207 734 2223


Bocca’s sweeter little sister, Gelupo, was opened in 2010. We serve some of the best gelato outside of Italy- all made in store, daily.

7 Archer Street, Soho, W1D 7BA

020 7287 5555

Plaquemine Lock

Plaquemine Lock is an English pub set on the Regents Canal in Angel, Islington. We serve Cajun and Creole food, cooked to a very high standard in a very relaxed atmosphere. We have received Michelin’s Bib Gourmand for the last three years running.

139 Graham Street, Angel, N1 8LB

0207 688 1488



Geometry of Pasta

The Geometry of Pasta is a celebration of the wonders of the most basic staples of Italian cooking: pasta and sauce. We wanted to open up the world of pasta and reveal the secrets held in its geometry to everyone.


Like the menu at Bocca di Lupo, this book is a thrilling, exotic journey through the true flavours of Italy: the hearty risotti of the north, the exquisite shellfish of the Veneto, the earthy sausages of Bologna, the fried street food of Rome, the baroque desserts of Naples and the Arab-influenced sweets of Sicily.

Gelupo Gelato

Gelupo Gelato presents a rainbow spectrum of simple, sophisticated gelato recipes from tangy Lime Sherbet to fruity Peach & Blood Orange, creamy Marron Glacé, and decadent Chocolate & Whisky.

“Jacob is heaven to work with. Creative delight flows through him like chocolate in stracciatella, and there is a hint of culinary magic in everything he touches…” – Xa Shaw Stewart, Bloomsbury Publishing


As well as all the work Jacob does in his own restaurants, Jacob also acts as consultant for select clients of varying sizes and service levels. Providing visionary concept design and development, along with intimate understanding of operational matters and entrepreneurial insight.

If you have any queries or would like to get in touch with Jacob’s agent, you can do so here.

“The full recipe book of restaurant excellence, there’s not a chapter on running world-class restaurants that Jacob hasn’t researched into the ground before bringing to life on the plate, in the decor and in the service.

Every one of his singular projects overflows with minutely considered detail, generosity, elegance and humour; an absolute pleasure to work with, Jacob radiates creativity like the hospitality star he is” – Bob van den Oord – COO of Langham Hotels

Cooking tutorials on YouTube

In his spare time, Jacob shares his knowledge and experience through YouTube cooking tutorials – ranging from knife skills to complete dishes. Check them out here.

Additional Details
Past Event:

May we suggest?

Wholesale B2B