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A Lunch With: Jeremy Lee

Simple fare isn’t about convenience, Quo Vadis’ head chef says, but about consideration and clever shopping – as his new book, Cooking, so beautifully illustrates. Over a tart laden with the last of summer’s plenty, we natter about the things that matter, from beans to butter

words
Grace McCloud
photography
Elliot Sheppard
production
Harry Cave
A Lunch With: Jeremy Lee

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