The Cheflife podcast
The Cheflife Podcast is a UK-based culinary podcast hosted by Lee Cooper, offering an unfiltered look into the realities of professional kitchen life. Through candid conversations with chefs and hospitality leaders, the show delves into the challenges, culture, and evolution of the culinary industry.
🎙️ About the Podcast
Launched in 2024, The Cheflife Podcast features topic-led discussions that explore the highs and lows of working in professional kitchens. Each episode provides insights into the culinary world, from personal journeys to broader industry trends.
🔥 Notable Episodes
•Episode 5 – Mark Poynton: Lee Cooper sits down with acclaimed chef Mark Poynton to discuss his culinary journey from Chester to Caistor, sharing insights into the pressures and triumphs that shaped his path.
•Episode 4 – Carl Newey: Carl Newey joins as the new co-presenter, discussing his culinary journey, the highs and lows of kitchen life, and his role with The Burnt Chef Project.
•The Kitchen Hierarchy: A solo episode where Lee Cooper explores the origins and evolution of kitchen hierarchy, from Escoffier’s brigade system to modern kitchen structures.
🎧 Where to Listen
You can listen to The Cheflife Podcast on various platforms:
For enquiries, you can contact the show at cheflifepodcast@icloud.com.
Whether you’re a seasoned chef or new to the culinary world, The Cheflife Podcast offers valuable insights into the dynamics of kitchen life.
Lee Cooper – Head Chef at The Auberge, Yaxley
In 2014, I made the pivotal decision to leave Cheshire, concluding over a decade immersed in country house cooking at esteemed restaurants and hotels, to embark on a new chapter in Suffolk. Raised in Stoke-on-Trent, my culinary journey spans over 26 years, during which I’ve been deeply involved in the restaurant and cooking scene.
Upon relocating to Suffolk, I had the privilege of leading kitchens in some of the county’s most prestigious venues, including The Ickworth Hotel, The Oaksmere, The ICE Cook School, and Milsoms Kesgrave Hall. In 2021, I joined Bedford Lodge Hotel in Newmarket as Executive Head Chef, where I led the team to achieve and retain two AA Rosettes, a testament to our commitment to culinary excellence.
In 2024, I embraced a new opportunity as Head Chef at The Auberge on the Norfolk-Suffolk border. Over the past year, I’ve had the pleasure of leading a talented kitchen team dedicated to creating exceptional fine dining experiences. Our focus on quality, creativity, and precision has been recognised with the prestigious accolade of two AA Rosettes, reflecting our dedication to culinary excellence.
A standout aspect of my role at The Auberge is the utilisation of the kitchen garden. Growing our own seasonal produce allows us to craft menus that celebrate the freshest ingredients, highlighting the best of local and sustainable produce. This connection to the land not only inspires our dishes but also brings an authentic and unique touch to the dining experience.
Looking ahead, I am excited to continue refining my culinary voice and leading our dedicated team at The Auberge. Together, we aim to push the boundaries of flavour and presentation, ensuring every guest enjoys a memorable dining experience.
Carl (Carlos) Newey
With over 20 years from pot washing to Development chef there isn’t much I haven’t seen in the kitchen, let’s just say there could be a few funny stories.
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