Introducing chef lee

Lee is the heart and soul of Peppers Creek Barrel Room & Chapel. He’s not your typical ill-tempered, irritable head chef though – he’s gentle, kind, and incredibly humble. He’s also multitalented, making his own olive oil and growing herbs and citrus at home. Lee has a goat, a sheep and plenty of chickens running around his acreage too.

It was 19 years ago that our Lee (also known as baker-of-the-world’s-best-bread!) first walked into the Peppers Creek Barrel Room & Chapel kitchen, and almost 4 decades ago that he started cooking in a professional capacity. He hails from seaside Blackpool in northern England and has travelled and worked just about everywhere, including France, Italy, the famous Savoy Hotel, a seafood restaurant in picturesque Cornwall, and Michelin Star restaurants all over London.

In Australia, Lee has worked at the prestigious Art Gallery of NSW and Sydney Opera House. We feel so lucky to have him at the helm of Peppers Creek Barrel Room & Chapel, and we know our beautiful couples and their guests do too. Everyone’s favourite item on the menu? Lee’s indulgent, melt-in-your-mouth chocolate tart.