Man Behind the Chef: Lee Westcott

The  Staff Canteen

The Staff Canteen

Editor 1st March 2017

In association with

HEADLINE SPONSOR westlands

In the build up to The Staff Canteen Live 2017 - supported by Westlands, at the International Food and Drink Event (IFE) 2017, we are taking a closer look at the chefs who will be joining us on stage.

We dig a little deeper to find out what they are hiding under those chef whites - next up is Lee Westcott, executive chef at Typing Room and former head chef for Michelin-starred chef, Tom Aikens.

Lee Westcott began his career working as head chef for Michelin-starred chef Tom Aikens at his restaurant in Chelsea.

Since then he has been to Copenhagen to stage in René Redzepi's two Michelin-starred, Noma, then travelled around Asia before going to Hong Kong to work for Jason Atherton.

Now focusing on his solo venture, Lee is executive chef at Typing Room in Bethnal Green, building a reputation for his innovative approach to modern European food.

Lee Westcott
Lee Westcott

What item of food do you hate cooking?

There’s not an ingredient I hate to cook. Some can be more tricky than others to prepare, but that’s half the fun.

What food, if any, are you allergic to?

Peanuts and hazelnuts. I can work with them, just not directly eat them.

What’s your favourite ingredient to work with?

Asparagus. Its short lived every year, but there’s nothing else like it.

>>> Read more in The Behind The Chef series here

What’s your guilty pleasure food?

Ramen. I always seem to crave Ramen.

What three ingredients would you take with you to a desert island and why?

Rice, chocolate and red wine!

If you weren’t a chef what would you be?

No idea. The thought has crossed my mind on numerous occasions and I can never think of another career I could see myself in. Sorry, a boring answer I know! 

What radio station do you listen to in the kitchen?

Radio 6.

What other kitchen would you most like to work in?

Maaemo or Amass. Both are doing incredible things!

Traditional cooking methods or modern techniques?

Traditional cooking methods, always.

Why did you choose to get involved with TSC Live?

I’ve always supported The Staff Canteen. They are very supportive of the industry and that’s super important to me.

>>> IFE takes place on March 19-22, 2017 and you can register now here 

>>> Read more about The Staff Canteen Live here

>>> Read more about The Staff Canteen Live 2017 at IFE 2017

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The  Staff Canteen

The Staff Canteen

Editor 1st March 2017

Man Behind the Chef: Lee Westcott