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 Ÿ food

squaremeal.co.uk | 65

ANNA HAUGHŒKELLY 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