The Drinks Business 17 December 2020 By Lucy Shaw Ebullient Scot and consummate raconteur Jeremy Lee is the head chef of Quo Vadis in Soho, where his smoked eel sarnies have become legendary. Inspired and influenced by British food writer Elizabeth David, Lee’s big break came when he landed a job at Sir Terence Conran’s Bibendum on the Fulham Road in the ‘80s, where he worked under Simon Hopkinson. In 1994 he was made head chef of Conran’s Blueprint Café at the Design Museum in Shad Thames, where he was given free rein with the menu. He moved to Quo Vadis in 2012, where he champions British produce and cooks according to the season. He’s known for his generous portions.