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Lemon Tree logo

St.John's Street, Colchester

T:01206 767337

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Waiter at The Lemon TreeWhen the restaurant opened in 1997 Patrik and Joanna were intent on creating menus that used local produce – organic where possible – thus supporting food producers in the area and promoting small specialist butchers, farmers’ markets, and other good food outlets.  This philosophy has stood the test of time and, if anything, has become even more important to them as the years have passed. 

As parents themselves, they firmly believe that learning to eat healthily should be part of every child’s education.

Following the success of the Jamie Oliver school dinners campaign, Patrik and his staff jumped at the chance to visit several local schools, where they were able to enthuse the children with their message about good, fresh food and allow them to get involved in ‘hands on’ cookery sessions. 

As a consequence of this belief in fresh seasonal produce, the restaurant’s menus change frequently to reflect what’s best at any one particular time: asparagus or tender spring lamb in May, or perhaps other delicacies like white truffle and fresh wild mushroom in October. 

But dishes that have proved firm favourites with diners remain on the menu year round, such as roasted fillet steak topped with a bacon and mushroom soufflé and natural smoked haddock with a creamy prawn sauce.

A lot of diners are regulars, but the restaurant also attracts visitors to the town and welcomes those stepping through the door for the first time.  Popular with many guests are the events that take place year round where food is matched to various themes such as Jazz and Piano Nights, Champagne and Seafood, Bastille Day, Tapas, Valentine’s, Good Friday Fish, Autumn Gourmet or Magical Mondays.

“Enjoying good food and good company is one of life’s pleasures.  With our team we try to create an ambiance that is relaxing and informal, where our guests can savour delicious great value meals. 

 

People want to be sure that when they return to a restaurant they can rely on the quality of the food and service.  We get lots of return visitors and lots of referrals, and although our menus change frequently our level of customer commitment doesn’t – it’s always right up there at the very top.” Patrik Minder

 

The Lemon Tree

Before the creation of The Lemon Tree, Joanna was personal chef to Harrod's boss Mohamed al-Fayed, whilst Patrik was chef at the renowned 'Le Talbooth'.

Throughout the past 10 years The Lemon Tree has often been recognised and praised by the restaurant trade and press.

Lord Bradford, former owner of Porters English Restaurant in Covert Garden for 20 years and a former President of Master Chefs of Great Britain states on his website

"Service is both attentive and pleasant" The 7th Earl of Bradford

The Lemon TreeIn November 2006, Colchester and District Business Awards judges were impressed by the dedication to customer service so evident at The Lemon Tree they presented their Award.

Best Excellent Customer Service Award 2006 Colchester & District Business Awards

Conveniently located on St. John's Street with plentiful, nearby car parking. The bistro enjoys a large terraced area with parasols and heat burners for al fresco dining. The restaurant itself is an old converted warehouse which forms part of the historical Roman Wall featuring it's 'Roman Cavern' truely unique and when lit by candle light making it one of the most romantic dining room settings.

Party in the Roman Cavern

Members Benefits

As a member, your visit to The Lemon Tree will be further enhanced by presenting your ClubCard and Voucher. Members save up to an amazing 50% off the total bill.

So now you know everything there is to know about The Lemon Tree. However, Mother used to say 'proof is in the tasting'. So call Patrik and Joanna and book your table. Enjoy the simple pleasure of a good wine, good company and a dinner well served.

Telephone: 01206 767337

 

Steve

Patrik, were there any early influences that led you to become a chef?

 

Patrik

My mother managed a number of restaurants as I was growing up. My grandmother, I have always regarded as an inspirational cook.

There was a strong possibility I was destined for the catering trade, made more so by the virtue I was not going to make it as a professional footballer.

 

Steve

And for you, Joanna?

 

Joanna

The thought of going abroad after the 3 year catering college course was a big decision maker for me.

 

Steve

Is there a chef you most admire and why?

 

Patrik

Top of the list would be Eckart Witzigmann, Aubergine Restaurant, Munich, Germany. A chef I worked under for 2 years. Eckart has achieved 3 Michelin stars over 15 years. Voted 'Chef of the Century' by French food critics Gault et Millau, he has written numerous cookery books of which three I helped with. A very strict teacher, but great experience.

 

Joanna

Gordon Ramsey, despite his fame he has stayed true to kitchen life.

 

Steve

Who cooks at home, what do you cook?

 

Patrik

We don't cook every day at home ourselves. But thanks to our twin daughters, Jo is very passionate about cooking from scratch, giving them a very healthy and balanced diet.

 

Steve

What would be your three most favourite ingredients?

 

Patrik

Big question... We call it dessert island ingredients in the kitchen at the Lemon Tree. Every chef has a set of favourite ingredients and they are all so different. Mine are saffron, bacon and scallops. A great set to make a wonderful starter with.

 

Steve

Do you have a favorite gadget?

 

Patrik

It would have to be a Teflon saute pan from Vogue. It an absolute pleasure to cook fish with and then to use it to make the sauce.

 

Steve

Funniest kitchen incident?

 

Joanna

There was some gas works being done in St. John Street and you guessed it , we were the only premises cut off from the main supply for the entire lunch time. However one of the chefs said jokingly "We will have to BBQ". 20 minutes later we fired up our BBQ out on the terrace in readiness for lunch time. As it was in April, the heavens opened at 13.00 on the dot.

 

Steve

Best cooking tip for the enthusiast?

 

Joanna

Great ingredients, keep it simple and prepare ahead.

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