MEET THE CHEF :
LEE EDNEY
executive chef , The Garden Room Restaurant , Port Lympne Hotel & Reserve
What led you to becoming a chef ?
I have always enjoyed cooking from an early age , I left school and started working in a local pub and it developed from there . I could not see myself doing anything else , it is a job you must love and commit too .
Where did you train ?
I started with an NVQ apprenticeship at The Bull Hotel Wrotham and then went to work in some fantastic kitchens , refining my skills .
Where have you worked before The Garden Room ?
Following my training I have worked in prestigious kitchens across London and Kent , including The Swan at West Malling and Chapters . Working at the London 5 * Landmark Hotel was a great experience , exposing me to a different side of hospitality , whilst Gravetye Manor was a privilege to work at with a kitchen garden and classical French cooking .
Why The Garden Room Restaurant ?
I have worked in many different environments and areas , however working in Kent close to so many great suppliers and other restaurants is always a great place to be cooking . It has a sense of a hospitality community ; everyone is supporting each other .
Tell us about the dishes and menu you have created at The Garden Room ?
We are a young restaurant ; the style and current menu are developing all the time . The food will be seasonal with robust flavours in a relaxed environment , something for a family or a couple on a weekend away can enjoy . We have just opened to non-residents and have also launched our Sunday lunch menu which have both been well received .
What is your signature / favourite dish ?
I am not sure I would say I have a signature dish as such , there are dishes I am very fond of and that have followed me . However , developing them and creating new dishes is always exciting .
What is your guilty pleasure ? A glass of red wine , dairylea and crackers ! www . aspinallfoundation . org / port-lympne / restaurants
portlympnepark chef _ leeedney
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