Growing up in Jamaica, Ryan Lee is a self-taught chef who worked his way up through various kitchen roles before obtaining his chef qualifications. At the age of 23, he made the leap to the UK to further his culinary career. When asked what fuelled his passion for cooking, he says: ‘From watching my mum cook when I was a child to preparing meals for my family while living with my sister, I've always had this deep passion for food. I loved witnessing the joy on people's faces as they enjoyed the dishes I'd created. That experience remains the best feeling for me, even today.’
Here the 40-year-old, now head chef at Lindeth Howe in Windermere, shares his festive food loves.
What makes Lindeth Howe special?
We all work together to get the job done and have a great time doing it, the building itself feels so special at Christmas, with the wooden panelling and, once the decorations are put up, it is like someone bottled all the magic of Christmas and released it in the hotel.
We used to be owned by Beatrix Potter and we have kept many original features from when the hotel was built in 1879. We are independently owned and take pride in ensuring our guests have an amazing stay.
What is your most vivid childhood food memory at Christmas?
Honey glazed roast ham with cloves and cherry. My mum made it each Christmas and the aroma now evokes such strong memories of Christmas at home. Once I smelt that ham, I knew the Christmas season was here, and I couldn’t wait to tuck in.
Where will you be on Christmas Day and how will you celebrate?
Here at the hotel working. We have more than 100 people booked in for Christmas lunch so I will be celebrating with my work family.
You can have a Christmas meal anywhere – where do you go?
Home to Jamaica, it has been more than 20 years since I have celebrated a Christmas at home so that would be lovely. We catch up on Facetime but to sit at a table with my family and enjoy my mum’s honey glazed gammon would be amazing.
What kitchen tool should every home cook be given at Christmas?
A good quality knife, it makes the job much easier.
What food has to make it onto your festive table?
Pot roast beef - a traditional Jamaican Christmas lunch. It is an underappreciated dish which tastes amazing. We are putting it on our Christmas Day menu here and I am looking forward to serving it to our guests and giving them a taste of my home.
What will Christmas at Lindeth Howe be like?
We welcome our guests for four nights. We are lucky to get a lot of people who come back year after year, and we welcome them like old friends. We make Christmas special for them, but they also make it special for us. We have magicians, carol singers, casino, cocktails and lots of cake, not to mention the fantastic food my team and I will be creating.
What one tip does every home cook need to know at Christmas?
Preparation is key, plan it well and stick to your timings. Most importantly, when you are in your kitchen cooking, never let the mulled wine glass be less than half full, if you keep topping up, it keeps it nice and warm.
Who would be at your fantasy Christmas dinner party - and what would you eat?
Roy Keene, Peter Tosh and Vinnie Jones. I would make pot roast beef, fried plantain, rice and peas and my mum’s gammon. I would serve it all family style, so I could sit with them and enjoy their company without having to keep popping in the kitchen. I think those three would make for a very interesting conversation.
Who are your local food and drink heroes?
This is difficult to answer. In this day and age, any chef who takes their passion and runs with it and is successful is a food hero. It is such a competitive industry and so high pressured that everyone deserves a pat on the back and should be applauded for their dedication to showcasing the amazing ingredients our local area gives us.
What's next?
We are excited to announce that our culinary offerings have embraced a delightfully subtle Caribbean flair. The menu has been infused with vibrant Jamaican twists that reflect my heritage. These additions not only highlight my cultural background but also bring a unique and flavourful experience to our guests. I can’t wait to start embracing my food heritage and I am blessed that Lindeth Howe has given me the platform to do so. We are going to have a menu with dishes which originated in Lancashire, Cumbria and Jamaica.
Your favourite dish?
I am deeply connected to my Jamaican roots and I have thoughtfully curated several dishes that hold special meaning for me. One standout is the polenta cake, which beautifully complements the swordfish dish on our main course menu. I was just 13 years old when I first made polenta cake. I used a condensed milk tin as my cooking vessel, and when it came out perfectly, I felt an overwhelming sense of pride. Every time I prepare it now, those wonderful memories come rushing back.
lindeth-howe.co.uk
