About

Lee Skeet began his training in London at Gordon Ramsay at Claridges, reaching the role of sous chef before moving on to Marcus Wareing’s two Michelin starred restaurant at The Berkeley Hotel. After a spell in Munich, Germany working on a pop up with Tim Raue, Matthias Schmidt (both 2*) and Juan Amador (3*) he moved to Restaurant Tom Aikens as sous chef before joining Hedone in west London, where he worked his way up to Head Chef. At that time the restaurant had one Michelin star, was ranked at number seven in the UK’s best restaurants, and at number 60 in the San Pellegrino World’s Best Restaurants list.

He has also had the opportunity to complete unpaid stages at a number of fantastic restaurants, including, The Ledbury, The Square, Maze, Restaurant Gordon Ramsay, Pollen Street Social, Gidleigh Park and Viajante.

After leaving Hedone, Lee ran a series of successful pop up restaurants in venues across London, including Beehive Place in Brixton, The Shop in Kensal Rise, Carousel in Marylebone and a month long residency in the famous Hackney Empire, leading to his inclusion in the shortlist for Chef of The Year at the 2015 Young British Foodie Awards.

Having now moved back to his native south west with the intention of finding a permanent site, he has been holding a series of successful pop up restaurants in and around St. Ives in venues as varied as a former army barracks, a brewery, a farmhouse and on the beach.

The pop ups normally consist of a set tasting menu, showcasing the best local ingredients.