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Chef Q&A: Lee Scott, Cotswolds 88 Hotel

PUBLISHED: 00:16 16 November 2011 | UPDATED: 20:18 20 February 2013

Chef Q&A: Lee Scott, Cotswolds 88 Hotel

Chef Q&A: Lee Scott, Cotswolds 88 Hotel

Lee Scott will be spending Christmas day this year cooking for lucky diners at Cotswolds 88 hotel

Name: Lee Scott at Cotswolds 88 hotel

Restaurant: The 88 Room

Address: Kemps Lane, Painswick, GL6 6YB

Tel: 01452 813688

What is your earliest memory of food?

I was five years old and remember walking into the kitchen where my mum had just finished baking some strawberry tarts. I was never patient and so I grabbed one and ate it whole, burning my mouth in the process!

Tell us about your menu.

My menu is all about taking traditional dishes and adding my own twist. It has a strong emphasis on local produce, fused with international touches. I specifically design them so that no one ingredient overpowers the other, creating a fusion of flavours that would appeal to even the most discerning palates.

How often do you change your menu?

The menu moves with the seasons, and I create between five and seven brand new dishes each week.

What initiated your interest in cooking?

In all honesty it started back at the careers office, based on one of their questionnaires I was suitable for the army or the kitchen! And so I went to college and took up a course and low and behold I realised that my culinary skills were better than what I expected!

How would you describe your approach to food?

I have a very simple approach; I let the food do the talking and I merely work around it.

Which dish would you recommend for a winters day?

Seared fillet of Herefordshire beef, sticky shortrib, Mustard pomme pure, braised red cabbage, baby onions and roast bone marrow.

Have you ever had any cooking disasters?

I was trying to impress a girlfriend (who is now my wife!) and thought Id make her a lasagne. I made a mistake in thinking the lasagne sheets were pre-cooked. Bless her, she still sat there crunching away!

What has been your most memorable meal?

I had BBQ parrot fish and goat curry on the beaches of the Maldives on Christmas Day!

Which chef has been your greatest inspiration?

That would be Marco Pierre White. I read his books in the 80s, watched him on the TV in the 90s and took lessons from him in the noughties!

What is your favourite local ingredient?

It has to be Cotswold Lamb.

How will you be spending Christmas?

Ill be cooking lunch at Cotswolds 88 hotel and then spending the evening with my wife and my little boy.

Why should people visit you?

If people want fine dining with an artistic flair in fabulous surroundings with stunning views of the Cotswolds, Cotswolds 88 hotel is the place.

Your ideal Christmas dinner?

Roasted goose breast, duck fat potatoes, Brussels sprouts, chestnuts. Christmas dinner... DONE!


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