Head Chef – Lee Harris (former head chef of Marco Pierre Whites restaurant in Dubai) brings with him a wealth of fine dining experience and a genuine passion for food. Lee discovered his passion for cooking at the tender age of sixteen and began his culinary quest at the Celtic Manor Hotel in Newport, where he was fortunate enough to serve the likes of Prince Charles.
Having worked in kitchens around the world (and even competing at the World Culinary Olympics in 1996!) he has studied a wide range of cuisines including classic French, Italian, British and Thai. Lee has certainly developed his own unique culinary style with a heavy focus on flavour and he says his main culinary influences are Rick Stein and the Roux brothers. Lee’s passion for seafood was developed whilst working on the islands of Bermuda and St Kitts & Nevis and he feels that Cornwall certainly has some of the best fish and seafood in the world on offer.
“In Cornwall we are blessed with some of the best fish, meat and produce in the world. Having this bountiful larder on our doorstep enables us to adopt a truly sustainable approach to fine dining. We will always make every effort to ensure you’re visit to our restaurant is a rare treat. Our style is classic British with a fine dining approach that focuses on flavour.” Head Chef Lee Harris.
We are over the moon to have Lee in the kitchen at the Housel Bay and have already been blown away by his creativity and the quality of the dishes coming out of the kitchen. He’s already maintained our AA Rosette following a recent inspection and to say we are excited about the future of the restaurant would be a huge understatement …
Our current suppliers include; ‘Gwavas Jersey Farm’ (located in the Lizard Village) for all of our dairy products, ‘Cadgwith Cove Fisherman’ and ‘Matthew Stevens & Son’ for all of our fresh fish and shell fish, nearby Trevarthen Farm for all of our succulent, native Cornish meat and lastly ‘Westcountry Fruit & Veg’ for our tangy fruit and veg.