From Game Reserve to Test Valley
Meet Harry Lewis, Head Chef of The Peat Spade, a quaint Test Valley country inn celebrating its 300th anniversary this April. Harry (right) has headed up a "solid" kitchen team with two sous chefs, including James (left) at the Peat Spade, Longstock, for two years. The inn may appear traditional with a menu of pub favourites, yet Harry's attention to detail and flavour creates dishes elevated far above the usual pub fare.
Harry explains: “The Peat Spade is one of Uphams Inns, with similar menus across their 15 sites, however I put my touch on the dishes to make them my own and have a varied specials menu.”
Those individual touches may be unexpected as Harry's cooking style is influenced by both South African and French cuisines due to varied work experiences.
He says: “I did my training at Relais Chateau and worked as a chef on a game reserve in Africa, before heading to the UK where I worked in several independent pubs. My first head chef role was at a wedding venue before taking on this position at The Peat Spade.”
His signature dishes are equally varied: Harry says: “My favourite was a vegetarian option I did which was a spinach feta and roasted pepper roulade with Thai pesto. However my second would be monkfish in prosciutto with creamed celeriac and savoy.”
His go-to Hampshire ingredients are locally reared lamb and pork, local gins and ChalkStream trout. Harry adds: “We only use local products and keep our menu seasonal to get the best out of the products. I particularly like refining and lifting dishes."
He continues: "As for current food trends, veganism has doubled in the last four years and I have enjoyed creating new vegan dishes and elevating them."
Imaginative vegan dishes include a mushroom, chickpea and beetroot burger with harissa mayo, while creative vegetarian dishes include aubergine, sweet potato and fennel parmigana.
Looking ahead Harry comments: "At present we are working on our spring menu and our 300th-birthday celebrations in April as well as looking forward to being part of Trout n’ About in Stockbridge this summer.”
But what does Harry eat when he is off-duty and does he have any cooking tips to share? “At home I love a traditional Zimbabwean Braii with plenty of meat and spices, I also enjoy making my own Biltong. As for tips for home cooks? Use a pressure cooker for stewing meats as it takes a third of the time and saves money. Always season to taste! And don’t be afraid to try something new.”