Lee Westcott has long been regarded as one of the most talented chefs in the UK.
Lee started early, moving to the big smoke at the age of sixteen to work for the Galvin brothers. After perfecting his craft at Restaurant Tom Aikens** (London), Per Se*** (New York) and Noma** (Copenhagen), it was at the Typing Room in Bethnal Green’s Town Hall Hotel that Lee really made his mark, earning rave reviews from the likes of Fay Maschler, Marina O’Loughlin and Andy Hayler for a refreshingly modern approach that put vegetables centre stage.
After four successful years at the helm, Lee moved out to the countryside to open Pensons on the Herefordshire-Worcestershire border. Building up strong relationships with local producers and gamekeepers, Lee and his team took full advantage of being able to grow much of their own fruit, herbs and vegetables. Within seven months, they had achieved a Michelin star.
Lee has since returned to his spiritual home in London where he’s busy adding the finishing touches to his next exciting project. But first, Carousel, where he’s partnering with our friends from The Botanist to shine a light on some of the tastiest wild ingredients the season has to offer.
From bona fide legends to the superstars of tomorrow, each week we welcome a new chef into the Carousel family.