Armathwaite Hall, located on the edge of Lake Bassenthwaite in the Lake District, has appointed Chris Lee as its new head chef.
Originally from Devon, Lee brings extensive experience and a deep passion for fine dining to his role at Armathwaite Hall.
Lee, who trained in Salcombe and honed his skills under the legendary Albert Roux at Hanbury Manor, has held executive chef positions at a number of well-known gastropubs including the Greyhound Inn, The Bell at Sapperton and the Dundas Arms in Kintbury.
Armathwaite Hall is known for combining traditional British cuisine with the best local seasonal ingredients. With Lee now leading the kitchen, the hotel plans to expand its menu to offer guests a richer and more diverse culinary experience. Lee’s culinary philosophy is simple: “A menu should have beauty, balance and excitement for the reader, with wonderful choices of interesting seasonal ingredients that blend together in harmony.”
Lee’s dedication to provenance and sustainability perfectly complements Armathwaite Hall’s values. The hotel has its own Belted Galloway cattle, Herdwick and Soay sheep and Sandy and Black pigs, as well as a Victorian kitchen garden offering fresh produce. Lee plays a key role in planning next year’s garden harvest, ensuring that the hotel’s food remains both locally produced and expertly prepared.
In addition to domestic produce, Lee has carefully assembled an excellent supplier list which ensures a daily supply of fresh fish from day boats in Scotland, Cornwall, Cumbria and the East Coast.
“I am thrilled to be taking on the role of Executive Chef at Armathwaite Hall,” says Executive Chef, Chris Lee. “People often mention that they could eat everything on the menu, and that’s exactly what I think a menu should be. It is a real pleasure to cook and watch our guests enjoy their meals in such beautiful surroundings.”
