Pippa Lovell
Guest Chef at Restaurant Sommar
Pippa Lovell is a chef redefining the relationship between food and the planet. After accidentally stepping into a commercial kitchen while studying the arts, she worked her way up through several UK restaurants. Her experience includes Michelin-starred kitchens like L'Enclume (UK) and NOMA (Copenhagen, Denmark). Motivated by both the inspiration and frustrations of those environments, Pippa went on to found her own restaurant, Versa, on the Isle of Man – a UNESCO Biosphere site. Whilst Versa ran for years as a fixed-site restaurant – earning Pippa awards such as Forbes 30 Under 30, Young Director of the Year, UNESCO Biosphere Awards, CODE’s Most Influential Women in Hospitality, and the San Pellegrino Award for Social Responsibility – its true purpose was to inspire change. To reach more people, Pippa made the tactical move of closing the restaurant a year ago. Her career now centres on travelling, inspiring and sharing knowledge through pop-ups and public speaking. Key topics include sourcing, sustainability and, above all, how foraging and the use of invasive weeds and species can support our environment, not exploit it.
Why do you work in the culinary industry?
Because food, I believe, is the most valuable currency.
What sparks your passion for creating and collaborating on culinary experiences?
The opportunity to learn and share knowledge and joy.
What matters most to you when it comes to dining?
The sourcing of ingredients and the treatment of staff, all coming together in a welcoming environment where each customer can comfortably be themselves.
Your food philosophy:
I like to cook with unusual ingredients and wild combinations that, in turn, help our hedgerows and beaches and support ecosystems. My food is not complicated or reliant on fancy chemicals, but is prepared using as few invasive methods as possible to preserve the integrity of the ingredient. It is simple, fun and never short of a story that inspires people to think beyond flavour.
Your favourite drink in the evening or when going out to relax:
Lager.
Your favourite pizza:
A simple Margherita but made with flour, tomatoes, cheese and herbs, all from biodynamic and organic farming.
Restaurant
Sommar
Sommar is a seasonal summer restaurant located in the historic and rustic Makasiini building of the Art House Turku (Taiteen talo), right in the city's heart. We serve inventive, shareable dishes inspired by a market-to-plate ideology. Our menu changes daily, based on the best ingredients available at the market. Click to learn more!
