Lee Skeet four-week residency at Stage 3 at Hackney Empire
Lee Skeet, former head chef at Michelin-starred Hedone, will undertake a four-week residency at Stage 3 at Hackney Empire in July 1015.
Although being Lee’s first solo venture, his previous experience in fine dining is set to ensure a steady service. Beginning his career at Gordon Ramsey at Claridge's, Lee has honed in his culinary skills working in the kitchens of Marcus Wareing and as a sous chef for Tom Aikens. His residency follows a very successful stint at Carousel, Marylebone in April as well as a sell-out three day pop-up in Brixton.
Fish and seafood will be the focus of Lee’s menu, inspired by his childhood on the beaches of North Devon. Lee’s dishes are also influenced by his experiences in London, enabling him to offer diners at Stage 3 a hybrid of classic and contemporary cuisine.
Ingredients will be carefully selected, perfectly handled and presented in innovative combinations. Fresh from the day-boats of Devon and Cornwall, fish will be whisked daily to London in time for service, ensuring that the menu reflects the best quality produce available that day.
This event runs Wednesday to Saturday evenings for four weeks, from July 8th to August 1st. Tickets are £38 and are available at Billetto.
Although being Lee’s first solo venture, his previous experience in fine dining is set to ensure a steady service. Beginning his career at Gordon Ramsey at Claridge's, Lee has honed in his culinary skills working in the kitchens of Marcus Wareing and as a sous chef for Tom Aikens. His residency follows a very successful stint at Carousel, Marylebone in April as well as a sell-out three day pop-up in Brixton.
Fish and seafood will be the focus of Lee’s menu, inspired by his childhood on the beaches of North Devon. Lee’s dishes are also influenced by his experiences in London, enabling him to offer diners at Stage 3 a hybrid of classic and contemporary cuisine.
Ingredients will be carefully selected, perfectly handled and presented in innovative combinations. Fresh from the day-boats of Devon and Cornwall, fish will be whisked daily to London in time for service, ensuring that the menu reflects the best quality produce available that day.
This event runs Wednesday to Saturday evenings for four weeks, from July 8th to August 1st. Tickets are £38 and are available at Billetto. 
