Armathwaite Hall, located on the edge of Bassenthwaite Lake in the Lake District, has appointed Chris Lee as its new Executive Chef.

Originally from Devon, Lee brings extensive experience and a deep passion for fine dining to his role at Armathwaite Hall.

Lee, who trained in Salcombe and refined his skills under the legendary Albert Roux at Hanbury Manor, has held head chef positions at several renowned gastro pubs, including the Greyhound Inn, The Bell at Sapperton, and the Dundas Arms in Kintbury.

Armathwaite Hall is renowned for its fusion of traditional British cuisine with the finest local, seasonal ingredients. With Lee now leading the kitchen, the hotel intends to broaden its menu, providing guests with a richer and more varied 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 dedication to provenance and sustainability perfectly complements Armathwaite Hall’s values. The hotel is home to its own herds of Belted Galloway cattle, Herdwick and Soay sheep, and Sandy and Black pigs, along with a Victorian kitchen garden that provides fresh produce. Lee will be instrumental in planning next year’s garden harvest, ensuring that the hotel’s dishes remain both locally sourced and expertly crafted.

Beyond the home-grown produce, Lee has carefully curated an excellent list of suppliers, ensuring the daily delivery of fresh fish 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.”