A new executive chef has been appointed at Armathwaite Hall in the Lake District.

Chris Lee, who has previously worked at a number of esteemed gastro pubs, has been selected to bring his experience and 'passion for fine dining' to the hotel's kitchen.

Trained in Salcombe, Mr Lee has worked at the renowned Hanbury Manor under Albert Roux, as well as having head chef roles at the Greyhound Inn, The Bell at Sapperton, and the Dundas Arms in Kintbury.

Speaking about his culinary philosophy, the Devon-born chef said: "A menu should be a thing of beauty, balanced and exciting for the person reading it, with wonderful choices of interesting seasonal ingredients that blend together in harmony."

Armathwaite Hall serves 'exquisite dishes' that meld traditional British fare with the 'finest local, seasonal produce'.

Mr Lee said: "I am excited to take on the role of Executive Chef at Armathwaite Hall.

"People often mention they could eat everything on the menu, and that's exactly how I think a menu should be.

"It is truly a joy to cook and watch our guests enjoy their meals in such a beautiful setting."

As well as benefiting from home-grown produce from the hotel's herd of Belted Galloway cattle, Herdwick and Soay sheep, and Sandy and Black pigs, along with the Victorian kitchen garden, Mr Lee has built a list of suppliers for fresh fish, delivered daily from day boats in Scotland, Cornwall, Cumbria, and the East Coast.

Armathwaite Hall aims to offer its guests a 'richer and more diverse culinary experience' under the guidance of Mr Lee.

Mr Lee is expected to 'elevate' the dining experience for guests at the hotel and spa.

The hotel is set within 400 acres of private woodland and deer park in the Lake District, and sits on the edge of Bassenthwaite Lake.