Hampshire Chefs in Action at Romsey Show

Hampshire Chefs in Action at Romsey Show

Hampshire Fare’s Skills Kitchen was a very popular attraction at the Romsey Show with a programme of top chefs from across the county. The audience enjoy engaging and entertaining demonstrations and loved the use of local produce and the opportunity to ask questions about ingredients and be given advice and tips.

The lively line-up of inspiring chefs started with Jacob Rowley, Head Chef of Oakley Hall, followed by Andrew Gault, Executive Chef at Balmer Lawn Hotel, then Phill Bishop, Head Chef with The Greyhound on the Test, and James Wills of the Blackboard Canteen. They provided fascinating demos, cheerfully sharing their knowledge and creating outstanding dishes from the site’s demo kitchen.

Jacob Rowley prepared two dishes, one using fresh fish supplied by JS Fresh Fish. Andrew Gault prepared a stunning venison dish served with fresh pasta and lamb rump with summer minestrone. Phill Bishop’s beautiful dish featured trout straight from the Test served with squash and tomato salsa. It was the first time James Wills had worked with Hampshire Fare, although his career has included working for Chesil Rectory and, most recently, feeding film crews and production staff on sets and festivals. James used fresh fish from Premier Fish and he grabbed both the audience's attention and ingredients from stall holders, such as The Garlic Farm, to fill the last demo.

The Skills Kitchen was rounded off by Sandy Booth of New Forest Fruit Farm who recently launched New Forest Fruit Snacks – thought to be a first for the UK. These pulse dried strawberries and raspberries retain all their flavour and nutrients so they are great for healthy snacking. However they can also be crumbed to add to cereals, desserts and milkshakes, or added to drinks as a garnish. Sandy was joined by John from The River Test Distillery and together they showed how the pulse dried strawberries soaked up the flavours of gin and tonic! A great double act to finish off the day.

A selection of the recipes from the day are available including Phill Bishop’s Trout with Squash and Tomato Salsa HERE.

Images supplied by The Electric Eye Photography