all about Lee
I’m originally from Brighton, I moved to Bristol some 5 years ago with my wife and young son.
I come from a design background and studied metals at art college before taking an apprenticeship as a blacksmith in Surrey. From there I travelled the world smithing in cities such as Berlin, Miami, and New York. Prior to the pandemic. I built all types of activations for all types of events. The best thing about working away be it in a field at a festival or a one-off
all about Lee
I’m originally from Brighton, I moved to Bristol some 5 years ago with my wife and young son.
I come from a design background and studied metals at art college before taking an apprenticeship as a blacksmith in Surrey. From there I travelled the world smithing in cities such as Berlin, Miami, and New York. Prior to the pandemic. I built all types of activations for all types of events. The best thing about working away be it in a field at a festival or a one-off gig is finally coming home to your own kitchen. I’ve always found comfort at my trusty kitchen table which I picked up from Frome when we first moved to Bristol. Cooking is the perfect way to unwind and cooking slowly for me is far the best way to cook. Stew cooking is the perfect tonic when you are slightly jaded and have been working long hours. It’s this meditative approach and tempo that works so well whilst slow cooking.
Cooking Stew for me is one of my great joys. It represents so many things and the perfect winter activity whilst watching the rain out of your window onto the garden.
all about my food
From the initial making of the bone stock then prepping the meat and vegetables to finally leaving it on an exceptionally low heat on a barely visible simmer to reduce and works its miracle within the pot. Apart from the occasional stir of course and the adding of the dumplings, it’s all down to time and patience.
Slow Cooking Sublime Slow Stews
I focus on hearty English nostalgic stews. Stews that will bring you back to an experience or a time and place. Perhaps with your grandfather or mother? Each stew is cooked for as long as it’s needed to break down the meat and infuse it. I always use local seasonable ingredients. I walk up to Gales to pick up my meat. Gales is an amazing 4th generation local butchers in Westbury Park. They source all their meat from farms within 10 miles of their shop. They also specialise in local game supplied by the Badminton Estate and Deerstalkers. So, keeping it truly local is important to me, especially with local suppliers needing as much business as possible. My wife is Finnish so on occasion I will add a Nordic twist. Such as my raw red cabbage as a side which cuts through the stew amazingly.
I can’t wait to start delivering my stews with giant herby dumplings, pickled red cabbage to one and all in Bristol!
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