Lee is very particular and meticulous in using every single element he can, whether meat or vegetables.
He has a particular way with cauliflowers whereby he fries the leaves with curry salt and a secret ingredient to create a delicious bar snack or starter. Coming soon are Lee’s homemade potato crisps.
Lee himself is very much locally born and bred, has spent eight years in the Cotswolds, including roles at Buckland Manor as chef de partie,, Dormy House, part of The Farncombe estate, and its sister hotel The Fish.
During his stay at The Fish, he worked alongside Martin Burge and executive chef Jon Ingram.
After that he moved back to his home, Stratford-upon-Avon working at Michelin starred Salt, under the stewardship of chef Paul Foster.
‘As a local lad, I am really please to be working at one of the finest pubs in England relishing the amazing local produce.’