Jeremy Lee joined the Hart brothers at Quo Vadis in Soho in 2012, becoming Chef Proprietor of the venerable restaurant. Jeremy had previously manned the stoves of Blueprint Café, and he has worked with such distinguished restaurateurs as Simon Hopkinson and Alastair Little, who all played a considerable part in the great resurgence of modern British cooking.
Jay Rayner described him as a 'rare phenomena in the London food world; a chap everyone agrees is a good thing.'
In 2012 Jeremy and Quo Vadis won the Catey for Best Restaurant Menu of the Year; in 2013 they won the Tatler Award for Best kitchen.
In 2018, Jeremy was listed in the Evening Standard's 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'. He writes for numerous newspapers and periodicals and often appears on television. Jeremy's first cookbook, Cooking: Simply and Well for One or Many was published by 4th Estate in 2022. In 2023, Jeremy was awarded an MBE for services to the Food Industry.
In 2018, Jeremy was listed in the Evening Standard's 'Progress 1000: London's most influential people - Tastemakers: Eat & Drink'. He writes for numerous newspapers and periodicals and often appears on television. Jeremy's first cookbook, Cooking: Simply and Well for One or Many was published by 4th Estate in 2022. In 2023, Jeremy was awarded an MBE for services to the Food Industry.
