Over the past year, Cambridge Garden House Head Chef, Lee Smith, has seen the hotel food standards increase, with consistency being paramount and an ultimate aim to provide 100% fresh food. Lee’s career in the Kitchen started at a 35 bedroom hotel and restaurant near his home in Coventry some 15 years ago. His time here was inspiring and gave him invaluable experience that would be used for many years to come. Wanting a new challenge, Lee came to Cambridge Garden House a year ago having spent 13 years within the Hilton group where he started off as Commis Chef while training at a local college. During this time he was given every opportunity to develop his skills and work towards promotional opportunities.

Whilst with the Hilton Group Lee entered many competitions. In 1997 he was ‘Runner up’ in Hilton’s Young Chef of the Year and came 3rd in the Hilton Chef of the Year. These awards were not only through the hotel itself, as some of the competitions were national and in 1998 Lee came 3 rd in the ‘British Meat’ Chef of the Year, judged by the renowned chef, Jean-Christophe Novelli.

Lee’s ability, ideas and knowledge have gone from strength to strength and we are now extremely lucky to have him and his team here at Cambridge Garden House. With the changes due to the rebranding and the refurbishment, it is a perfect time for Lee to put his experience to good use in creating new, enticing menus for the Riverside Brasserie and Riverside Terrace Bar and Lounge. With the team maintaining the consistency that Lee is striving to achieve and by working together with local suppliers, the aim of using 100% fresh foods will be so much easier to achieve.