Bristol-based contemporary French restaurant, Lapin has appointed Owen Seamark as its new head chef. Owen has taken charge of the kitchen just over a year since Lapin first opened its doors at Wapping Wharf, following a raft of recent awards and accolades for the restaurant.
Known for his produce-driven and classical approach to cookery, Owen brings a breadth of experience with him to Lapin, including six years spent at luxury hotel, Heckfield Place in Hampshire. Working under the guidance and mentorship of much-acclaimed and Michelin-star winning chef, Skye Gyngell, Owen progressed from senior chef de partie to head chef of the estate’s open fire cooking restaurant, Hearth.
While at Heckfield Place, Owen developed his knowledge of cooking both seasonably and responsibly within 438-acres of Hampshire countryside, where the team grows fruit and vegetables, raises cattle and produces eggs and dairy. Working alongside culinary director, Skye Gyngell, he collaborated with the likes of Jackson Boxer, Merlin Labron-Johnson and Niklas Ekstedt, as part of the restaurant’s celebrated ‘Hearth Supper’ series.
During the early years of his career, Owen took on roles at Gordon Ramsay’s Maze restaurant in Mayfair, as well as Tom Kerridge’s two Michelin-starred The Hand & Flowers in Marlow.
Owen’s appointment will allow executive chef and co-owner, Jack Briggs-Horan to focus more on the strategic development of Lapin and BANK Bristol, alongside owner and founder, Dan O’Regan. With Owen’s classical cooking style a natural fit for Lapin’s unreserved celebration of French gastronomy, he will look to build upon an impressive first year for the restaurant, which included being named as one of the UK’s Top 100 Restaurants for 2026 by SquareMeal, earning a place in The Good Food Guide, and most recently landing the Best Newcomer trophy at the Trencherman’s Awards 2026.
Dan O’Regan, owner and founder of Lapin, commented: “We’re really happy to have found a head chef in Owen that is not just exceptionally talented, but also shares myself and Jack’s vision for how we want to see Lapin develop. He has racked up some incredible experience during his career so far, and we can’t wait to see what he can bring to the table with us. We’ve got some really exciting projects planned for the months ahead, so it’s the perfect time to expand the team.”
Lapin is open on Tuesday from 5.30pm to 10pm, Wednesday to Saturday from 12pm to 3.30pm and 5.30pm to 10pm, and Sunday from 12pm to 8pm. Diners can book via www.lapinbristol.co.uk.
