Having previously worked with co-founder Jeff Galvin at La Chapelle restaurant (London), Lee is “no stranger” to the brothers’s “simple style” merging classical technique with top-quality ingredients.

Emulated in the venue’s menu, which focuses on seasonal dishes and favourite pub classics using locally-sourced ingredients, dishes include: pan seared cod, a deluxe beef burger and wild garlic risotto.

Lee brings a wealth of experience having worked alongside chef Andrew McConnell at the two-hatted Cutler & Co in Melbourne (Australia).

He said: “I’m really looking forward to working with the Galvins’s again and delighting customers with outstanding food far beyond the normal gastro-pub fare.”