Chris Lee takes exec chef reins at Armathwaite Hall

Lake District hotel Armathwaite Hall has appointed Chris Lee as its new executive chef.

Hailing from Devon, Lee brings a wealth of experience and a passion for fine dining to the role. Trained in Salcombe and having honed his skills at Hanbury Manor under Albert Roux, Lee’s career includes head chef roles at gastropubs including the Greyhound Inn, the Bell at Sapperton, and the Dundas Arms in Kintbury.

Armathwaite Hall serves traditional British fare using local, seasonal produce. With Lee at the helm, the hotel plans to expand its menu, offering a more diverse culinary experience.

His culinary philosophy is: “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.”

Armathwaite Hall felt that Lee’s commitment to provenance and sustainability aligns with its own ethos. The hotel 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.

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: “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.”

Armathwaite Hall is located in 400 acres of private woodland and deer park on the edge of Bassenthwaite Lake.