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Lee is co-founder of Peach and our number one foodie. His passion for
food came from his mum, who always got great food on the table even
though cash was in short supply. After catering college, a stint at
Brian Turner’s restaurant in Walton Street endorsed his love of fine
food and a vision was born. Lee set off on his travels around the world
collecting ideas and inspiration and landed back at the Bath Spa Hotel.
Precious time off saw Lee jumping on the next train to London to check
out the latest hot-spots and he soon grabbed the chance to work for
Raymond Blanc in his latest venture, le Petit Blanc. After five
inspirational years with Raymond, Lee decided to go it alone. He was
lucky enough to meet Hamish who was looking to start a new business,
and the rest is history! |
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The Almanack is my third Peach pub – I’ve been a chef here for more than five years, starting out at The One Elm in Stratford before landing at The Fishes near Oxford, where I was head chef. In my fab three years there, we did some great things, like getting into the Michelin Pub Guide, picking up numerous awards and winning the hearts and minds of the Oxford crowd.
I’m a phenomenally hard worker and have really grown as a chef. I did take a quick break to travel round Europe but I’m glad to be back in the kitchen here at The Almanack, ready for a new challenge! |
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We've recruited a great bunch of people in the kitchen, behind the bar and in the restaurant, but we're always looking for new talent. If you're interested, check out our vacancies |
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For every Caesar salad we sell, we will be making a 25p contribution to Leicester Charity Link who help over 5,000 local people and children each year, overcome poverty, hardship and crisis.
www.charity-link.org
Why
Caesar salad? Well, it’s not the lowest calorie dish, but we think
you’ll love it, so it met our fundraising criteria for a best-seller
that will be on the menu all year round. |
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We will be changing our menus with the seasons and we’re hard line on
animal welfare. All our chicken, eggs and pork are free-range. We do
not use foie gras. Our Aberdeenshire beef is Scotch Beef Club
accredited and our chefs regularly visit the farmers. We buy British
wherever we can to keep food miles down, and, where we need to import
ingredients, we minimise air-freight. Provenance is key to serving
trustworthy food. Our coffee is ethically sourced from Guatemala (by
Union Coffee Roasters, recently voted No. 1 ethical coffee company) and
the bespoke furniture we commission is made from European oak and iroko
timber from sustainable forests. We have also worked with the Carbon
Trust to ensure that The Almanack operates as energy efficiently as
possible. |
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hello@thealmanack-leicester.co.uk
