Lee Tyler of Restaurant 1812

Lee Tyler: Resilience, true hospitality, and building a hidden gem at Restaurant 1812

Kirsty MacLeod
07 January 2026

5 min read

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Philosophy

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Rural kitchens

Looking forward

In conversation with Foster Refrigerator

Hidden away on the Norfolk Broads, Restaurant 1812 is becoming a destination for modern British fine dining. We sat down with Head Chef Lee Tyler to discuss his journey from a kitchen porter to leading a kitchen, the lessons learned in Michelin-starred Europe, and the practical realities of running a remote restaurant.

For Lee Tyler, the path to Head Chef wasn't a straight line. Like many in the industry, it began humbly as a kitchen porter while training at Norwich City College. But it was a meal at Jason Atherton’s Maze that flicked the switch.

“I was blown away. I just couldn’t believe people cooked like that,” Lee recalls.

“There were so many staff, young chefs running around... I remember being like, ‘People actually eat swordfish?’ I just couldn't believe it.”

Inspired, he returned to Norfolk determined to push himself. He started buying cookbooks, seeking better kitchens, and eventually landed a role in a Michelin-starred establishment. It didn’t go to plan.

“I was fired,” Lee admits candidly. “And I’m not surprised. I was absolutely terrible. I was devastated at the time, but it set me up. It made me realise, ‘Right, this is a lot harder than I thought.’”

Learning the true meaning of hospitality

That early setback built resilience. Lee went on to spend four years at L’Enclume in Cumbria before heading abroad to work in a two-Michelin-star restaurant in Belgium.

“The hours were gruelling, but it was mind-blowing,” he says. “You don't always realise what you’re learning until you step out of it.”

However, it was returning to Norfolk to work at Meadowsweet in Holt that truly shaped his philosophy. It wasn't just about technique anymore; it was about the holistic experience.

“Working there really taught me the meaning of hospitality,” Lee explains. “I learned how to treat each other as staff members, how to feed each other... It was the first time I worked anywhere where I was in tune with the whole experience of the guest, rather than just my section.”

“My motivation is simple: I want everyone who walks through the door to leave saying, ‘Wow.’”

A menu defined by locality

Now leading the kitchen at Restaurant 1812, Lee is navigating the challenge of writing his own menus for the first time. His approach is dictated by what local purveyors bring to the back door.

“I try to use a lot of small purveyors and producers,” he says. “That ends up dictating what is on the menu. If something is good right now, you’ve got to use it right now.”

The restaurant operates a tasting menu format, a style Lee prefers for its flexibility. "It can change a lot all the time, at any moment. That’s how I enjoy cooking."

Meet the Chef: Lee Tyler

Lee Tyler is chef at Restaurant 1812 in Stalham, Norfolk.

Lee's cooking has been shaped by his experience both within Norfolk (early days at Norwich City College then later Meadowsweet, Holt) and internationally at a two Michelin starred restaurant in Belgium.

Visit Restaurant 1812

The reality of running a rural kitchen

While the riverside location is beautiful, operating a fine dining restaurant in a remote setting comes with unique commercial pressures. For Lee, balancing excellence with the bottom line is a daily discipline.

His advice for other chefs in similar positions is stark but practical: watch every penny, not just on food, but on the operations surrounding it.

“You have to really watch what you're ordering. Nothing can go to waste anymore,” he says.

“We really keep on top of it. The less we spend on washing up liquid, blue roll, bin bags, and sponges, the more we can spend on food.”

It is a simple but effective philosophy: operational efficiency funds culinary excellence.

“The more the restaurant has to spend on food, the better the guest experience is going to be, and the more they are willing to pay for it.”

Looking forward

Today, Lee’s motivation has evolved. It is no longer about "not getting fired" or chasing promotions. It is about the guest walking out the door.

“My motivation now is coming here, getting the young team ready, and making sure that everyone who walks through the door goes home and says, ‘Wow, you’ve been to Restaurant 1812? Because it was amazing.’”

With a location that Lee believes will soon become a major selling point and a community of local suppliers rallying behind them, Restaurant 1812 is poised to put this quiet corner of the Broads firmly on the map.

Thank you to Lee and Restaurant 1812 for participating.

This interview has been lightly edited for brevity and clarity.