Milsoms Kesgrave Hall in Suffolk are pleased to announce the appointment of Lee Cooper as the new restaurant Head Chef.

Lee brings with him a wealth of experience, from the likes of Ickworth Hotel and The Oaksmere. Most recently Lee worked for the Infusions Group as their Development Chef, running the cooking school and product development. During his career Lee has cemented his passion and flair for modern British cooking, focusing on championing local ingredients and striving to produce stunning seasonal dishes that deliver flavour.

In his new role, Lee will be responsible for overseeing the brigade of 10 chefs within Kesgrave Hall main kitchen serving the bustling brasserie restaurant, new day spa and private dining rooms. Lee joins the exceptionally talented team led by Stuart Oliver, Executive Head Chef, and newly promoted sous-chefs James Creasey and Theo Spear.

Speaking about his new appointment Lee said: “Living in Suffolk for over seven years, I have always kept an eye on the Milsoms Hotels and Restaurants group, especially Kesgrave Hall. I am really excited about the future of the restaurant and to start this new stage in my career.”

Stas Anastasiades, the operations director of Milsoms Hotels said “We are delighted to welcome Lee as Head Chef of Milsoms Kesgrave Hall. Lee’s cooking style and food philosophy is completely aligned to Stuart our Executive Chef’s. Lee fully embraces the fantastic local produce and suppliers that we have in Suffolk and on its boarders, so you can expect to see some very exciting new dishes on the menu in the near future that demonstrate his love of this.”

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