Lloyd Martin

Sam Crannell’s experience in cookery of all trades spans 10+ years. He is an innovator and creator. Crannell utilizes his own culinary inspirations and shares them to diners under the roof of Lloyd Martin. Chef Sam’s reason behind his restaurant opening is to curate ideas and have “free range” to cook on his own ideals.
The menu rotation model is spur of the moment. What is consistent is the fresh and ready availability that comes with only using ingredients in season. While fall months will be more consistent, the spring and summer months bear a rainbow of produce varieties that allow for more additions to the menu. Chef Sam notes that while there are root cooking techniques, the style of “New” or “Modern American” entails utilizing global products. That way there is no limitation on creation.