Lee Westcott Gets a Room of His Own

Chef Lee Westcott at work

Lee Westcott. Remember that name. No really, you should. The Typing Room at London’s Town Hall Hotel may be his first solo venture but Westcott’s resumé reads like a hot-list of notable chefs and award-winning restaurants across the globe. Stints at Per Se in New York, Noma in Copenhagen, four years with Tom Aikens—and, most recently, as one of Jason Atherton’s executive chefs running his Hong Kong restaurants, 22 Ships and Ham & Sherry.

Westcott is now (thankfully for us Londoners) back home and his creations at new venture, The Typing Room do not disappoint. Earthy, English and just the right side of comforting while remaining light on the palette, Westcott’s novel flavor combinations retain seasonality and yet they still surprise. Most memorable were the mackerel, which held its own alongside fragrant passionfruit, burnt cucumber and peppery radish. And the yeasted cauliflower with raisins, capers and mint served as a build-up to melt-in-the-mouth, tender lamb with wild garlic. Wine pairings from sommelier Miguel Gomez were judiciously considered with attention to smaller, biodynamic and organic producers including the delightfully dry and lemony Hosmonden (paired with the mackerel) from Sussex vineyard, Davenport.

Westcott’s tenacious attention to detail at The Typing Room created, for us, at least, a sense of excitement with every dish. The menu offers no crowd-pleaser sides or safety net staples; it’s simply five snacks, five starters, five mains. And what’s often left untouched on every restaurant table—namely bread—was a notable stand-out. For if Westcott were to offer only the rosemary brioche with chicken skin butter (served prior to snacks as a glistening taster), I’d still go home satiated and happy. ANDIE CUSICK

For more information, see typingroom.com

Town Hall Hotel, Patriot Square, London E2 +44 0()20 7871 0461

Rosemary & chicken brioche with chicken skin butter

Yeasted cauliflower, raisins, capers and mint