Chef consultancy · Lancashire & the North West
Chef & hospitality consultant in Lancashire
Executive Chef Lee Clarke helps cafés, restaurants, pubs and small food businesses launch, develop their menus and run profitable kitchens — practical support from someone who has run the pass for over 20 years.
Discuss your consultancy projectCall 07702 567835 · Email info@chefleeculinary.com
Launching a food business
From concept to a confident opening
For small food businesses, cafés and restaurants getting ready to open, Lee can support every stage — or just the parts you need.
Concept & planning
Shaping your concept, customer and offer so the menu, kitchen and budget fit together.
Kitchen set-up
Layout, equipment and workflow planning so the kitchen can deliver your menu efficiently.
Menu concept & development
Dishes developed and tested around your customers, your team’s skills and your equipment.
Standardised recipes
Written recipe specifications so every plate is consistent, whoever is cooking.
Costings, portions & pricing
Recipe costings, portion sizes and selling prices worked out so you know your margins.
Food safety & allergen procedures
Practical food safety management and allergen information processes for your team to follow.
Staff support & training
Hands-on training, mentoring and trial services to prepare your team.
Workflow & supplier review
Prep systems, ordering, stock control and supplier choices reviewed to cut waste and cost.
Existing businesses
Growth, menus and kitchen performance
Kitchen Health Check
An on-site review of menu, costings, workflow, food safety, allergen controls, stock, team and service, with prioritised recommendations.
Menu engineering
Dish-by-dish review of popularity and profitability to inform a stronger menu.
Growth & turnaround
Practical intervention to steady a struggling kitchen or prepare a business to grow.
Interim Executive Chef support
Senior kitchen leadership for a defined period while you recruit or restructure.
How it works
Brief, proposal, delivery, handover
- 01
Your brief
Tell Lee about your business, location, stage, challenge and timescale — by phone, email or the form below.
- 02
Scoped proposal
After talking it through, Lee sends a written proposal covering what he’ll do, the timescale and the fee.
- 03
Practical delivery
Lee works on site alongside you and your team, putting the agreed changes in place.
- 04
Handover & ongoing support
Recipes, costings and procedures are handed over so your team can run with them, with ongoing support if you want it.
Food safety support covers practical procedures and training. It does not guarantee a hygiene rating or replace your legal responsibilities or local authority advice.
After consultancy
Keep your recipes and costings organised with MenuForge
MenuForge is Lee’s software for organising recipes, costings and menus once the consultancy work is done. Optional, and separate from consultancy.
Request a proposal
Discuss your consultancy project
A few details help Lee understand your business before you speak. He’ll reply to talk it through and send a scoped proposal — nothing is agreed until you accept it.
This form prepares an email to info@chefleeculinary.com in your own email app. Online sending isn’t switched on yet, so nothing is sent or stored by this website — you choose when to press send. You can also chat with us on WhatsApp.
Prefer to talk?
Call or email Lee
An informal call is often the quickest way to start.
07702 567835 · info@chefleeculinary.com
Questions
Chef consultancy FAQs
What kind of businesses do you work with?+
Independent cafés, restaurants, gastropubs and pubs, hotels, caterers and small food start-ups — from businesses still at the idea stage to established venues that want to grow or steady things.
Can you help me open a café or small restaurant?+
Yes. Lee can support a launch from concept through kitchen set-up, menu development, standardised recipes, costings and pricing, food safety and allergen procedures, supplier choices and preparing your team for opening.
Do you help with food safety and allergens?+
Lee helps you put practical food safety and allergen procedures in place and trains your team to follow them. He can’t guarantee a hygiene rating or provide a legal certification — inspections and ratings are decided by your local authority.
How does a consultancy project start?+
Send a short brief or call Lee. He’ll talk it through with you, then send a scoped proposal setting out what he’ll do, the timescale and the fee before any work starts.
Where do you work?+
Lee is based in Lancashire and mainly works across Preston, Blackpool, Lytham St Annes, the wider North West and the Lake District. Projects elsewhere in the UK can be discussed by arrangement.
How does MenuForge fit in?+
MenuForge is Lee’s separate software for keeping recipes, costings and menus organised. Some clients use it after consultancy to keep their costings up to date; it isn’t required.
Need a chef in the kitchen now? See relief chef cover, or browse free planning resources.