Delicious dishes showcasing quality Hampshire produce

Be inspired by recipes created by talented chefs from local restaurants, hotels, cafes, catering companies and colleges. Whether you are looking for dinner party dining or a quick but delicious lunch there is a recipe for all occasions. And the best thing, they all feature much loved Hampshire ingredients.  

If you have a favourite Hampshire dish of your own which you would like to share, send your recipe and image of the dish to info@hampshirefare.co.uk to see it featured on our website. 

Elevating entertaining with Chewton Glen's individual Beef Wellington

Beef up your dinner party: Chewton Glen’s Luke Matthews elevates Beef Wellington for some at-home fine dining.

Read more

The Honesty Hot Cross Bun

Honesty Bakery shares its recipe for delicious homemade hot cross buns.

Read more

Cold smoked Chalk Stream Trout served with beetroot and cumin slaw, horseradish mousse and local baby watercress

Created by Jay Williams, Head Chef at The Wellington Arms, Stratfield Turgis this recipe uses rainbow trout from the River Test and a selection of vegetables available from your local farm shop.

Read more

Roast Rack of Pondhead Farm Pork with Lightly Braised Garden Vegetables, Homemade Black Pudding and Caramelised Apples

This recipe was created by Matthew Tomkinson, Head Chef at The Terrace Restaurant, Montague Arms Hotel.

Read more

Wiltshire Venison Ragu

This recipe was created by Adam Hart, Head Chef at The Kitchen, Chewton Glen Hotel and Spa.

Read more

Beef Wellington

This recipe was created by Smallpiece Catering who are based in Southampton

Read more

Lyburn Cheese Arancini with Sweet Chilli Jam

This recipe, which utilises many great local ingredients, was created by Court House Catering, a Southampton-based catering company established in the 1980s.

Read more

Chalkstream Trout with Parsley Root Purée, Cucumber and Horseradish

This recipe was created by Luke Matthews, Executive Head Chef at Chewton Glen Hotel and Spa. Trout is a fresh and delicious alternative to salmon, and a traditional taste of Hampshire.

Read more

Beef Brisket Ragout with Wild Mushrooms

This recipe was created by Katerina Broadribb, Founder of the Lemon and Soul Cookery School, and won her The Pasta Chef of the Year!

Read more

Autumn Wood Pigeon with celeriac puree, smoked bacon, curly kale and an apple and blackberry sauce

This recipe was created by Ryan Stacey, Head Chef and Landlord of Bourne Valley Inn - a country pub and bed and breakfast tucked away in the beautiful Hampshire village of St Mary Bourne.

Read more

Escalope of Lymington Seabass with a Fricassee of New Forest Mushrooms, Braised Pearl Barley and Caramelised Endive

This recipe was created by Head Chef Matthew Tomkinson at The Terrace Restaurant, Montague Arms Hotel.

Read more

Strawberry Cheesecakes with Strawberry Coulis

Two 14 year old cooks from the Isle of Wight have been crowned Create and Cook Competition champions by BBC2’s Masterchef. Here's Alice Hyde's winning recipe.

Read more