Meet the Chef - James Wills
James Wills is the chef behind Blackboard Canteen – a relatively new operation focusing on seasonal and sustainable in often challenging locations.
James Wills explains: “I noticed there was a gap in the market locally and, in February 2023, I felt it was time to get into this market by forming Blackboard Canteen. The vision was to bring the fine dining experience and seasonal, produce-led cooking to exceptional and challenging locations – for both private clients and for production companies in music, TV and film.
“Blackboard Canteen provide artist, production and crew catering for the music, TV and Film industries. We have over 20 years of experience at the highest level with chefs who are Michelin-trained professionals. We also offer private chef solutions for any event, be it private BBQs, tasting menus, shooting party dinners and oyster bars.
“Blackboard Canteen is named as such as we have numerous blackboards with the day’s menu chalked up – this changes every single service and is what keeps us current and versatile.
“My family are from the New Forest and I trained at Brockenhurst College. My culinary journey began at Paulton’s Park when I was 15 as a kitchen porter! I loved being in a kitchen and still enjoy it 20 plus years later. I’ve been fortunate enough to work abroad in Sydney, South Korea and India as well as spending ten years in London before returning to Hampshire to rejoin Chesil Rectory in Winchester as Head Chef. I also spent several years working in the music industry, and this led me to starting Blackboard Canteen. I am now starting a family in Hampshire and intend to build the business here.
“Among my current go-to Hampshire ingredients are Tunworth and Old Winchester cheeses, Gambledown Farm beef, Bere Mill lamb, and I am really enjoying the Verde Extra Virgin from Two & One Olive Oil. If you want everything you’re cooking and eating to be of the highest quality, then eating local and seasonal is the way to go. This will invariably also be the most sustainable. Look out for British grown produce in the supermarkets as it will be more reasonable.
"Sustainability for us as a business is super important as we work on large sites where organisation and the relationship with the land is key. Generally speaking, there aren’t many places harder to cook in than the middle of a field full of hippies. What can go wrong will go wrong – you will lose power and water, and the meat delivery for a 500-cover lunch might get stuck at security, or the mud. Kitchen porters and chefs will disappear into crowds of ravers and won’t make it to their shift the next day!
“Once I was greeted by a topless Grace Jones when I went to open oysters in her dressing room; she refused to perform without them available…. I had sat for 3 hours in a freezing cold bare container waiting for her to finish her show; she was nice to me though!
“Personally I like food you can share, eat on the go, or sit down and take your time over. In terms of trends Korean food seems to be enjoying immense popularity... As for my signature dish – it’s probably a classic custard tart!”
James Wills recipe for his classic custard tart is available on his website and on the Hampshire Fare website HERE. It can be served on its own or with local, seasonal fruit such as rhubarb in spring, which cuts through the richness, or strawberries in summer.
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