Lee’s restaurants have been awarded numerous accolades and have received tremendous reviews from international publications spanning over his career to date.

Originally from Hertfordshire, Lee Westcott is one of the UK’s most talented and exciting chefs.

Drawn to the kitchen aged 16, Westcott’s first big break was working with the Galvin brothers. He carried on working with the world’s best chefs as mentors, honing his craft
in restaurants such as Tom Aikens, Noma and Jason Atherton.

However, it was at the Typing Room Restaurant in the Town Hall Hotel in Bethnal Green (London) where Westcott cemented his reputation. He won rave reviews from the likes of Fay Maschler (Evening Standard), Marina O’Loughlin (The Guardian) and Andy Hayler for his inventive dishes using the best of British produce.

After four years at Typing Room, Lee relocated to the countryside to open Pensons at the Netherwood Estate: a magnificent field-to-fork restaurant. Under his leadership, Pensons was awarded a Michelin star within seven months after opening.

Lee then went onto open Birch Hotel (Selsdon). 120-bedroom hotel, situated on 200 acres of land in south Croydon. Here Lee and the team utilised the land available to them by foraging throughout the seasons and setting up a garden to allow them to work alongside their gardening team to grow and produce their own herbs and vegetables.

Within the hotel Lee pioneered Vervain and Elodie. Vervain was a British styled all day brasserie and Elodie was a seasonally focused fine dining restaurant, serving a six-course tasting menu that celebrated the best produce the British Isles has to offer, whilst also allowing foraging and fermentation to play an integral role throughout.

Both restaurants received rave reviews and write ups from the likes of the Michelin Guide, Jay Rayner (The Observer), Josh Barrie (The Evening Standard) and The Telegraph.

Lee is now currently considering and looking for his next venture.