LEE WESTCOTT TYPING ROOM
Lee Westcott learnt the ropes working for the
Galvin brothers before moving to Tom Aikens
Restaurant in Chelsea, where he progressed to
head chef. The 28-year-old then worked as
executive chef at Jason Atherton's Hong Kong
restaurants Ham � Sherry and 22 Ships before
launching Typing Room in Bethnal Green's
Town Hall Hotel, backed by Atherton.
When did you know you wanted to be a chef?
It was right when I nished school. I've always
been quite hyperactive, and sitting behind a
computer screen all day never appealed to
me. I started cooking at 16 and liked the fact
that it combines so many di erent aspects, all
happening at once.
Where does your inspiration come from?
Great produce, the season, travelling and, of
course, people.
What's the most amazing thing you've ever
eaten? Sushi at the Tsukiji sh market in Tokyo
was out of this world. It doesn't get any fresher.
What is your biggest achievement so far,
and your aspirations? Regaining a Michelin
star at Tom Aikens Restaurant after launching
the new concept when it became more casual
in 2012. At the moment my ambition is to make
Typing Room a successful restaurant. It's a place
for everyone who enjoys good food in a casual
environment.
Who would play you in a movie of your life?
I'd love to say James Dean, but it's probably more
likely to be someone a tad shorter.
Turn to p.46 for a review of Typing Room.
restaurants food
squaremeal.co.uk | 65
ANNA HAUGHKELLY LONDON HOUSE
Anna Haugh-Kelly started work at Michelin-starred
L'Ecrivain in her hometown of Dublin before
completing stints at several top restaurants across
Europe, including Arzak in San Sebastián, Spain. The
32-year-old moved to London in 2005 and worked at
Pied à Terre and The Square before taking the role of
head chef at Gordon Ramsay's London House.
When did you know you wanted to be a chef?
The very rst time I walked into a professional
kitchen aged 19. I was working in a café as a holiday
job, I walked into the empty kitchen and from that
moment I knew it was where I wanted to be.
Where does your inspiration come from? I love
old-fashioned cooking and always think of the food
I enjoyed growing up, so a lot of what I create now
has Irish roots. Darina Allen [of Ballymaloe Cookery
School] also inspires me with her honest, down-toearth
cooking and a real respect for ingredients.
What's the most amazing thing you've ever
eaten? When I was a young chef I saved up all my
money to go to The Fat Duck. It was an absolutely
incredible meal. A dish of jelly of quail, langoustine
cream, chicken liver parfait, oak moss and tru£ e
toast just blew my mind.
What is your biggest achievement so far, and
your aspirations? Getting this job. The opportunity
to work for Gordon Ramsay is above and beyond
what I ever expected. I just want to not let myself
down and to stay true to what I believe in.
Who would play you in a movie of your life?
I used to have the nickname 'Manna' in one of the
kitchens I worked in. With it being quite a maleoriented
profession I didn't want to be treated
di erently, so I would do everything the guys did. I
guess it would be tting that a man would play me.
A LOT OF THE FOOD I
CREATE HAS IRISH ROOTS
ANNA HAUGH�KELLY