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Armathwaite Hall in the Lake District on the edge of Bassenthwaite Lake, has announced the appointment of Chris Lee as its new Executive Chef.
Originally from Devon, Lee brings a wealth of experience and a passion for fine dining to Armathwaite Hall.
Trained in Salcombe and having honed his skills at Hanbury Manor under the legendary Albert Roux, Lee’s career includes head chef roles at several gastro pubs, including the Greyhound Inn, The Bell at Sapperton, and the Dundas Arms in Kintbury.
Armathwaite Hall is celebrated for its blend traditional British fare with the finest local, seasonal produce. With Lee at the helm, the hotel plans to expand its menu, offering guests a richer and more diverse culinary experience. Lee’s culinary philosophy is simple: “A menu should be a thing of beauty, balanced and exciting for the person reading it, with wonderful choices of interesting seasonal ingredients that blend together in harmony.”
Lee’s commitment to provenance and sustainability aligns perfectly with Armathwaite Hall’s ethos. The hotel boasts its own herds of Belted Galloway cattle, Herdwick and Soay sheep, and Sandy and Black pigs, along with a Victorian kitchen garden that supplies fresh produce. Lee will play a pivotal role in planning the garden’s next year’s harvest, ensuring that the hotel’s dishes continue to be both locally sourced and exquisitely prepared.
In addition to the home-grown produce, Lee has curated a fantastic list of suppliers for fresh fish, delivered daily from day boats in Scotland, Cornwall, Cumbria, and the East Coast.
“I am excited to take on the role of Executive Chef at Armathwaite Hall,” says Executive Chef, Chris Lee. “People often mention they could eat everything on the menu, and that’s exactly how I think a menu should be. It is truly a joy to cook and watch our guests enjoy their meals in such a beautiful setting.”
