A Taste of Authenticity: Discovering Lussmanns Sustainable Kitchen in Woburn

Article by Sofia Gallo | Photography Sofia Gallo | Published June 12, 2025

Stepping into Lussmanns in the charming village of Woburn felt like entering a haven of calm and understated elegance. Beyond the welcoming ambiance and tasteful decor, a distinct sense of pristine cleanliness immediately struck me. It was clear from the outset that this was a place where attention to detail wasn't just a concept but a tangible reality. On both of my visits, the staff mirrored this meticulousness, offering a service that was not only friendly but also remarkably attentive, anticipating needs with a genuine warmth that made the dining experience truly special.

Beyond the immediate delights of the ambiance and service at Lussmanns Woburn, it's the restaurant's deeply ingrained ethos that truly resonates. Their unwavering commitment to sustainability – championing local sourcing, organic practices, and responsible seafood – echoes my own philosophy when preparing food, a concept rooted in the Italian tradition of 'KM Zero.' This idea emphasizes the value of using ingredients sourced within a close radius, celebrating the local terroir and minimizing environmental impact, which feels like the very essence of authentic ingredient sourcing.

Lussmanns takes this principle to heart, evident in their partnerships with local breweries like Mad Squirrel in Hertfordshire, the use of gin distilled in Essex with herbs from their gardens, and even the honey sourced from Highgate. Their dedication to transparency, proudly showcasing suppliers like Haye Farm for their exceptional organic meat, speaks volumes about their commitment to quality and ethical practices. This isn't just about serving delicious food; it's about a holistic approach that considers the journey of each ingredient from its origin to the plate. While the overarching ethos provides a strong foundation, it's the local team at Woburn Sands who authentically bring this vision to life on a daily basis. Their friendly and attentive service clearly reflects a shared passion for these values. Each interaction felt genuine, suggesting a team that understands and believes in the restaurant's mission, making the dining experience all the more meaningful.

The menu at Lussmanns in Woburn felt perfectly attuned to the rhythm of the seasons, thoughtfully highlighting the finest produce of the month. Each dish that graced our table was a testament to culinary precision, the presentation faultless, offering a harmonious balance of flavors and textures with just the right portion. Remarkably, one of the standout moments was the onglet – a cut often challenging to perfect – which proved to be the best I've encountered outside of France, a true testament to the chef's skill. So delightful were all the offerings that choosing a single favorite dish remains an impossible task. Both my visits were characterized by a relaxed and unhurried pace, allowing for a truly intimate experience. On my first visit, accompanied by three young girls, the atmosphere remained welcoming and unpretentious, never once making us feel out of place. This ease and comfort were echoed during my subsequent visit with my husband, where we savored an equally excellent meal in a setting that felt both special and comfortable.

The undeniable authenticity of Lussmanns stems directly from their profound care for two fundamental pillars: the inherent quality of their ingredients and the strength of their underlying values. They make a real effort to source locally and work with suppliers who share their commitment to the environment and high standards. This means the food you eat isn't just tasty; it's also ethically produced. And isn't true authenticity in dining about more than just the taste on your tongue? Doesn't it also involve knowing the story behind the food, understanding its origins and the values of those who brought it to your table?

Beyond the delicious dishes, there's a real sense of honesty about Lussmanns. They believe that good, sustainable food should be something everyone can enjoy without breaking the bank. This commitment to both quality and accessibility makes their approach feel truly authentic. It's about more than just following trends; it's about a genuine desire to serve good food that's also good for the planet and your wallet. In your own experiences, what aspects of a restaurant make you feel like you're encountering something truly authentic?

The driving force behind Lussmanns' commitment to this genuine approach can be traced back to the vision of its founder, Andrei Lussmann. From the very beginning, his aim wasn't just to open another restaurant, but to make high-quality, sustainable dining accessible to everyone. He believed that exceptional food, sourced with care for the environment, shouldn't be a privilege reserved for a select few. This core belief fuels their dedication to finding the best local and ethical suppliers while keeping their prices reasonable – what they aptly describe as 'deliciously good value(s).' This commitment isn't just talk; it's backed up by significant recognition within the industry. Lussmanns has earned numerous accolades, including being named Marie Claire's Best Sustainable Restaurant Group and receiving multiple awards from the Marine Stewardship Council for their responsible sourcing of fish. These aren't just badges of honor; they are testaments to the genuine effort and dedication Lussmanns puts into living their values every single day. It's clear that their focus on authenticity stems from a deep-seated belief in doing things the right way, for both their customers and the planet.

To delve deeper into this philosophy, we asked Andrei a few questions about his journey and the evolving meaning of authenticity for Lussmanns:

What inspired you to start Lussmanns, and what did authenticity mean to you when you first began?

Food, cooking, and the concept of hospitality were my passions from the earliest possible age – once I knew I wasn’t going to be a pilot. I worked in pubs, hotels and restaurants for a number of years but always wanted to have my own place so I could pursue that desire to make sustainable dining accessible to all, based on the fundamental belief that it’s possible to be both ethical and profitable; to serve ingredients that don’t cost the earth in any sense.

How has that meaning evolved over time?

As we continue to grow (we now operate seven restaurants), our commitment to serving food made with exceptional ingredients, grown or produced with care and respect, becomes even more important and remains absolutely steadfast. In practical terms, that means working even harder to identify and collaborate closely with those farmers, fishers, makers and producers who share the same philosophy, so that we can continue to serve quality dishes that champion the very best of the British larder.

Can you share a personal moment or challenge from your early days that shaped your commitment to sustainable dining?

It’s not particularly related to sustainability, but when we got robbed for the third time in North Kensington, our first restaurant, we had to take a moment and think about whether this really was what we wanted to do. Rather than throw in the towel, we simply moved to Hertfordshire where, 20-plus years later, we’ve now got five restaurants.

Why was it important to you to make sustainable, ethically sourced food accessible rather than exclusive?

Quality, seasonal, ethically produced British ingredients don’t have to be the preserve of the wealthy. Our set menu is cheaper than Pizza Express because we work at those supplier relationships, use ever so slightly cheaper cuts, don’t use overly fancy ingredients and serve portions that are just the right size – not too big nor too small. As a restaurateur I feel like it’s my duty almost to take care to operate sustainably and give that to customers for free.

How do you navigate the balance between honoring culinary traditions and embracing innovation within your menus, while still maintaining the core values of Lussmanns?

Mostly, I go with my instinct. My restaurants are the places I would like to eat in. It follows that the dishes we create are the kind of dishes I would like to eat. We don’t go chasing fads and fashions, rather, we make the absolute best use of the incredible British larder. When you have a Cornish sardine, or organic Devon beef or lamb, you just don’t need to mess with it. Our menus gently evolve with the seasons – reflecting nature.

My visits to Lussmanns were more than just enjoyable meals; they were an immersion into a dining philosophy that truly resonates with me. Lussmanns has carved out its own unmistakable authentic identity by staying true to its values, creating a dining experience that nourishes both body and conscience. If you're seeking a meal that is not only delicious but also thoughtfully sourced and served with genuine care, then a visit to Lussmanns is an absolute must. Prepare to be delighted and to discover a truly authentic taste of sustainable dining.