Lee said he is proud of his British heritage. He was born and raised in London. He crossed the historic Abbey Road every day on his way to school, and his mother is Irish and Welsh.
He said he moved to America to change his career path. He had been a professional soccer player followed by a career in finance.
“The whole reason of coming to Texas was to meet people and do something service driven,” Lee said. “Then it was the pride in getting our cuisine in a different marketplace.”
In 2007, he bought Joe’s Pasta and Pizza in Colleyville and gradually added British fare. By 2009, the restaurant became From Across the Pond. He expanded three times. But when COVID-19 hit, they downsized and moved to their current location.
Lee uses recipes he grew up with, offering shepherd’s pie for $12, beef stew for $11, and fish and chips for $15. Also on the menu are Bubble and Squeak, or cooked potatoes and cabbage; Bacon Banger Balls and Mash, which consists of sausages and potatoes; and Sticky Toffee Bread Pudding.
“I used to love cooking in the kitchen with my mum,” he said.
To be more viable in this market, he said he added a Texas twist to some of the recipes, such as using beef rather than lamb in the shepherd’s pie.
He also converted his menu so that over 90% is gluten-free. Lee said he was diagnosed in 2008 with celiac disease, which runs in his family.
“The gluten-free thing is huge; it brings people back again and again because they can eat safely,” Lee said.
Customers are a cross section of society, he said. The restaurant sees a mix of British ex-pats, Texans and kids who love young British boy bands.
Lee describes the ambiance, featuring a Big Ben column and paintings of Union Jack, as intimate.
“It’s an experience; it’s almost like being on vacation,” he said.
On the telly: In May 2021, the Food Network TV series “Restaurant Impossible” reached out about featuring From Across the Pond on the show. The production crew, including star chef Robert Irvine, filmed the show in June. The episode aired Aug. 26. Co-owner Lee Herdman said his top takeaways from the experience were:
- How to take pride in what he produces;
- How to have self-worth; and
- How to be a better business owner.
