Meet Head Chef Justin Kett
Watch Head Chef Justin Kett cook Pan Fried Sea Bass Fillet with Tomato and Crab Risotto.
Justin joins us from our sister hotel The Brudenell and previously worked at the Michelin-starred Castle Hotel at Taunton.
We are delighted to have Justin on-board! Currently Justin is very busy with his team of talented Chefs creating a feast of culinary delights to excite all manners of taste.
Our menus are the inspiration of our Head Chef who has a veritable passion for using the very best ingredients that he can find to produce simple exquisite dishes which include favourites such as trio of Dingley Dell pork, wild sea bass with crab risotto and a devilish rich chocolate fondant. There is a separate “brasserie menu” for light bites which include classics such as Adnams broadside battered native haddock and hand cut chips served in the Garden Lounge.
Justin is known for his love of classical British food which comes through in his exciting seasonal menus, which are strongly based on quality ingredients. These include freshly baked bread using flour from Glebe Farm, Lowestoft kippers and Cromer crab. The Nash family’s chickens from Sutton Hoo, Dingley Dell pork, Red Poll Beef and Asparagus from Sanderson’s Farm at Beachamwell. These fine ingredients are mixed with flair and a pinch of passion and imagination to produce exquisite dishes which ooze simplicity and unadulterated flavours.
Justin has some healthy competition from the newly owned Angel under the command of infamous Chef Marco Pierre White and Regis Crepeys fine French cuisine at the Great House in the market square. We believe they all complement each other in putting Lavenham on the map for food lovers everywhere.
Justin will be hosting culinary workshops the last Thursday of every month to demonstrate some of his culinary talents and inspire any budding Chefs out there.