Loving local at The Hampshire at Crondall

Above: Mark Lovegrove

Which dish on your current menu do you most enjoy preparing and why?
We have a Warm Wood Pigeon Salad, it’s light but indulgent and for me the chocolate and beetroot glaze just melts. It doesn’t taste like anything I have tried before and it isn’t something I’ve seen anyone doing, so we like that.

How do you decide your menu?
It is a combination of the seasonal ingredients available in Hampshire with classic French styles. We like to add dishes that have a fun element and will make people smile – when it’s right we just know.

Who did you train under and what did they teach that you’ll never forget?
I trained at the Grovesnor, Mark Menaux was the Executive Chef. It’s difficult to pick one thing as head chefs all have different styles, methods and influences.
The team of four dedicated to sauces impressed me, I would say this is where I really began to understand the role of a good sauce and how it joins the flavours and makes the dish.

What is your prediction for the next food trend?
Local, local and more local. More people will get onboard and understand and enjoy the taste of local produce. Most local produce is not grown or farmed for the mass market, the livestock aren’t fed to maximize their size and it’s not full of water like a lot of meats sold in the supermarkets.
Vegetables are great too; I think a lot more people will take the time to find and start to enjoy good local ingredients.

What has been your best culinary idea?
Using the ice cream maker as much as possible, customers love it. It’s
not pretentious and it tastes great – we have popcorn ice cream, marshmallow ice cream and gooseberry sorbet and some combinations that include alcohol. It’s great for the kitchen,
the team love experimenting with
new flavours.

What is your favourite ingredient?
Lavender – its subtle flavour surprises people. We have it on the menu with crème anglaise, it adds a length to the flavour and the aroma has an upwards effect on the pallet.

What do you think of the cult of celebrity chefs?
As individuals it feels like they have sold out, lost their passion and forgotten that as good chefs they should be about finding new flavours and developing dishes. On the other hand, it has given the public a greater awareness of what is possible, it does separate the good chefs from the gifted amateurs as customers now expect more from any kitchen.

Book your table
The Hampshire at Crondall
Pankridge Street
Crondall, Nr Farnham  GU10 4QU
Tel. 01252 850418