Armathwaite Hall appoints new executive chef

Armathwaite Hall has announced the appointment of Chris Lee as its new executive chef. Lee brings a wealth of experience and a passion for fine dining to Armathwaite Hall. He trained in Salcombe and honed his skills at Hanbury Manor under Albert Roux. His career includes head chef roles at several esteemed gastro pubs, including the Greyhound Inn, The Bell at Sapperton, and the Dundas Arms in Kintbury.

With Lee at the helm, the hotel plans to expand its menu, offering guests a “richer and more diverse” culinary experience.

The hotel uses local produce and has 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 list of suppliers for fresh fish, delivered daily from day boats in Scotland, Cornwall, Cumbria, and the East Coast. 

He said: “I am excited to take on the role of executive chef at Armathwaite Hall. 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.”