Paul Foster, Lee Westcott: ‘If you want to be amazing, you have to be obsessed, you have to go above and you have to do more than everyone else’
Michelin-starred chef Lee Westcott leads Elodie and Vervain restaurants Birch (Selson)
Chris Simpson to replace Lee Westcott at Pensons
Lee Westcott's Typing Room will close next month
Man Behind the Chef: Lee Westcott
Tom Aikens and Lee Westcott host one-off collaborative dinner
Lee Westcott, executive chef, Typing Room, Bethnal Green
Lee Westcott, head chef, Tom Aikens Restaurant
Michelin-starred chef Lee Westcott leads Birch (Selsdon) restaurants Elodie and Vervain.
The remodelled 19th century mansion is home to 181 bedrooms of all shapes and sizes, two restaurants led by Lee, three bars, a lido, a state-of-the-art wellness space, full-service co-working hub, creative studios and several communal spaces from cosy snugs to the light- bathed Orangerie.
Situated within the 19th century mansion house, Elodie’s 100-seat dining room has been cleverly remodelled by Sella Concept, injecting contemporary drama into the Victorian period room.
Anyone can book here, whether they are sleeping over, a member, or just visiting to specifically eat at Elodie. The restaurant will be open for dinner each week from Wednesday to Saturday.
Lee will also take up the leadership of the hotels new space Vervain.
Opening 13 April, the new concept from the hotel represents the beating heart of Birch (Selsdon), offering seasonal British brasserie serving contemporary dishes in breathtaking surroundings.
Vervain’s casual all-day dining restaurant is open to members and overnight guests for breakfast, lunch, dinner, and snacks with small and large plates and a family style Sunday Roast experience on offer.
The new opening from the award-winning Birch hotel group, Birch (Selsdon) is located a short drive away from East Croydon mainline rail station trains take 15 minutes from London Bridge, London Victoria and Gatwick Airport.
The rewilding of Birch (Selsdon)’s 200 acres of land has been masterminded by designer, maker and environmentalist, Sebastian Cox.
What was once a golf course is now one of London’s largest rewilding projects with big ambitions for reviving the land and local biodiversity and actively contributing to the greening of London.
The intention is to recreate a northern hemisphere scrubland savannah, free from human intervention.
Self-sustaining herbivores including long-horned cattle and Exmoor ponies will roam free (at a natural density for the site) and it’s hoped that, in time, endangered species native to this part of England such as nightingales, nightjars and dormice will return in abundance.
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Michelin-starred chef Lee Westcott leads Elodie and Vervain restaurants Birch (Selson)
Paul Foster, Lee Westcott: ‘If you want to be amazing, you have to be obsessed, you have to go above and you have to do more than everyone else’
Chris Simpson to replace Lee Westcott at Pensons
Lee Westcott's Typing Room will close next month
Man Behind the Chef: Lee Westcott
Tom Aikens and Lee Westcott host one-off collaborative dinner
Lee Westcott, executive chef, Typing Room, Bethnal Green
Lee Westcott, head chef, Tom Aikens Restaurant
