The Gatehouse 1833, a modern British restaurant located at the historic Royal Pier in Southampton has announced the appointment of Head Chef Lee Burden. Joining from The Chesil Rectory restaurant Winchester, Chef Burden was also previously Head Chef at The Three Tuns, Romsey where he helped the restaurant achieve AA Rosette status.
Chef Burden’s created a new modern British menu for The Gatehouse 1833, using local ingredients where possible to create cooking bursting with flavour. Highlights from the menu include Roast Venison Haunch, Romsey chalk stream trout and instagram friendly vegetarian options such as Roasted root vegetable tart and New Forest Wild mushroom risotto.
With 10 years’ experience, Chef Burden has a dynamic cooking style and accomplished skill set in the realm of modern British cooking. Formerly Sous Chef at the acclaimed Chesil Rectory restaurant in Winchester. He has an impressive CV which includes time as Head Chef at the Three Tuns in Romsey where with his locally sourced ingredients approach he guide the gastropub to award success. He has been tasked with taking with making Gatehouse 1833 the best British Restaurant in Southampton and is aiming for an AA Rosette.
Located on the first floor of the Royal Pier, The Gatehouse 1833 has a dining area with river views seating 60 diners, a Chandelier Cocktail Bar seating 30 guests; and 60 additional seats on the outdoor rooftop terrace with views across Southampton Water. After a multi-million pound refurbishment Southampton’s Royal Pier has been to restored to its ritzy glory days when celebrities such as Charlie Chaplin, Laurel and Hardy and Clark Gable would regularly pass through after luxury Atlantic Ocean crossings.
The official opening night for The Gatehouse 1833 restaurant was Friday 25th January, where local Southampton singer Elléana performed a live set and magician James Prince visited tables throughout the night entertaining diners.
