Kitchen Stories with Jacob Rowley
Meet the Chef! Jacob Rowley has been Head Chef at Oakley Hall, Oakley for just over a year. He started out in hospitality as a kitchen porter when he was only 15 or 16, working his way up through the ranks, including a sponsored stint working in Tasmania and working in central London, before relocating to Hampshire to work at Oakley Hall.
What does he enjoy about his role at Oakley Hall?
“Working with an independent hotel allows me to welcome relationships with local producers throughout the whole county – something I’m truly passionate about. Also, Oakley Hall’s beautiful grounds are home to our Kitchen Garden, where I regularly join our Kitchen Gardener planting, growing and picking fruits, vegetables and herbs. It is the perfect way to step away from the Kitchen and catch a breath of fresh air!”
What are your influences?
“I’m inspired by different cultures, cuisines and ingredients. I like to centre my dishes around fresh produce, and ingredients that some may consider slightly different: a few I’ve had my eye on recently include elderberry, beef heart and fish roe. Since moving to Hampshire, I’ve recognised the focus on beautiful local produce rather than global ingredients. Lusso Leaf are a great company: their homegrown microgreens may be micro, but they are packed with amazing flavours that really add to our dishes. Our ongoing relationship with J&S Fish is something that we are proud of; the same goes for Wilson & Sons, our local greengrocer in Overton; and The Street Bakeshop in Old Basing.”
Describe the Oakley Hall eating out experience
“The Glasshouse Restaurant has a relaxed atmosphere, welcoming guests of all ages - whether that’s a family enjoying a traditional Sunday roast, a celebratory party for 15, or a couple dining on our delicious All Day Menu.
"Guests are welcome to explore our Kitchen Garden. Creating dishes from our own ingredients and locally sourced produce makes our menu relatable to our guests. We also take pride in catering for guests with dietary requirements, so they can feel comfortable and relaxed during their dining experience. Every dish on our menus has the allergens noted below, so those with allergic reactions or intolerances can browse the All Day Menu without the need to ask any questions or request a specially adapted menu.”
What impact is the cost of living crisis having on hospitality?
“People will have noticed the price increase on food at their local supermarket, so imagine trying to buy those ingredients on a much larger scale! Because we choose to buy high quality ingredients from local independent suppliers, it does mean we pay more, but we aren’t willing to sacrifice the beautiful quality of those ingredients, and therefore our dishes!”
What next for Oakley Hall?
“Our property is at the very start of its journey in terms of sustainability and community. We are so excited to be working with Hampshire Fare to get more involved with the local community and take part in an array of events. Our first step was attending the Local Produce Trade Show, where I spoke to as many local suppliers as possible! Our next step is to attend Hampshire Fare’s demo theatre at Festival Place in July where I will be showcasing some of my work. No pressure!"
What do you eat when off duty?
"When I cook at home, I like to keep things simple. I often visit my Mum’s house in Surrey where our whole family sit down to a homecooked meal. My Mum’s corn fritters are one of a kind, but I am yet to be given the recipe!"
Any chef’s secrets you can share?
"A favourite meal of mine is roast chicken; brining a chicken before cooking makes it significantly more flavoursome and moist!"
