Former Michelin-starred chef Mike Womersley dies

Former Michelin-starred chef Mike Womersley has died aged 66, with tributes paid from across the hospitality industry following news of his passing.

The announcement that Mike died peacefully on Sunday, March 22 was shared in a social media post by Mike's family, and then to the wider hospitality network by Master Chefs of Great Britain.

The organisation, of which Mike was a member, described him as a chef who "pursued excellence with humility and passion", adding that he would be "sorely missed".

Mike built a respected career in top-level kitchens before going on to spend more than 25 years running his own well-regarded restaurant with rooms in the New Forest.

From Michelin-starred kitchens to The Three Lions

Mike was the former head chef at Lucknam Park, where he spent six years and earned a Michelin star, as well as working at Le Manoir aux Quat'Saisons with Raymond Blanc, Les Pres d'Eugenie and under Marc Meneau at L'Esperance.

He later becoming the driving force behind The Three Lions in Stuckton, in the New Forest.

Alongside his wife Jayne, Mike owned The Three Lions from 1995 until 2021, when they chose to step back from the trade.

The Three Lions became known as a destination for classically rooted British and French cooking in the New Forest, shaped by Mike’s fine dining background but delivered in a more relaxed independent setting.

They built a reputation on carefully prepared food and strong local recognition.

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Tributes from chefs and former colleagues

Tributes quickly followed the news on social media, reflecting the regard in which Mike was held by fellow chefs and former colleagues.

Chef Paul Gayler wrote: “Very sad news about Mike, will be sorely missed RIP x.”

John Webber added: “Mike was with me at Gidleigh Park all those years ago. He was a great guy, passionate about the food. But also a throughly nice chap with time for everyone.

"I was shocked and saddened to hear of his passing, a great loss.”

Peter Fraser commented: “So sorry to hear that Mike has left us, I'll always remember our great times working with Mike, Jayne and the best team of chefs and friends I've been fortunate to have worked with.”

The reaction underlined Mike’s standing not only as a talented chef, but as someone remembered for his warmth and generosity as much as his standards in the kitchen.

A respected figure in the New Forest and beyond

Mike’s career bridged Michelin-starred hotel cooking and long-term independent ownership, a path that earned him respect both within the profession and among diners who came to know his food at The Three Lions.

While many chefs are remembered for the restaurants they worked in, Mike’s legacy also sits in the longevity of what he and Jayne built in Stuckton.

More than 25 years in charge of a food-led pub and restaurant in the New Forest is a significant achievement in itself, and one that reflected consistency, resilience and a clear sense of hospitality.

For many in the trade, Mike represented a generation of chefs who combined classical grounding with an approachable style, moving from elite kitchens into ownership while maintaining standards and personality.