Chef Lee Skeet

I'm a chef based in Cardiff. I began training as a chef at Gordon Ramsay at Claridges where I became senior sous chef and also worked at his Petrus, Maze and Royal Hospital Road restaurants. After that I worked for Marcus Wareing, and as sous chef for Tom Aikens before working as head chef of Hedone (1*) I have run my own series of acclaimed pop up restaurants and residencies in venues around London, Cardiff, Bristol and the South West. In 2020 I started the Bones Supper Club in Cardiff, cooking for one table each day.