All the latest from hampshire fare

Hattingley Valley launches UK's first wine-making apprenticeship

To encourage young people to get involved in the exciting and dynamic English wine industry,Hattingley Valley Wines is offering a wine-making apprenticeship.

Good luck to Hampshire's Create and Cook finalists

The Create and Cook Competition sponsored by The Southern Co-operative is in full swing with a record number of schools involved.

#2 The Buffalo Farmer

To celebrate our 25th anniversary we will be bringing you 25 Faces Behind the Food.

Young people wanted for The Prince's Countryside Fund Land Rover Bursary 2016

The Prince’s Countryside Fund Land Rover Bursary Scheme 2016 is now open for applications.

A summer of flavour from Caroline's Dairy

Caroline’s Dairy in Sidlesham is delighted to announce the launch of their sumptuous new Summer Menu.

Learning from the Best

On Tuesday 29th March, hospitality students from Highbury College, Eastleigh College and Basingstoke College of Technology had the opportunity to work with some of Hampshire’s top chefs.

Hursley Hotel Keeps on Winning

The King's Head has just been awarded its first ever AA Rosette for culinary excellence, along with sealing 4 AA silver stars for their Inn accommodation.

Hampshire Fare celebrates 25 years in style

On Friday 18th March Hampshire Fare came together with members and sponsors to begin the 25th anniversary celebrations at a dinner held at Lainston House Hotel.

Blow off the Bank Holiday cobwebs

Come and see a selection of Hampshire’s talented chefs working alongside aspiring young chefs from Eastleigh College, BCOT College and Highbury College at Milford on Sea Food Week.

Behind the Pass

How did you end up wearing whites?

I left school not knowing what to do. I wanted to travel and I loved photography. A relative suggested becoming a chef to me so I went for it. At first I wasn’t really engaged but then I started reading about food and discovering other chefs. My appetite for cooking kept growing and became unstoppable. Now I make a living from being creative and doing something I love which I think is what I was really searching for when I left school.

Happiest in the kitchen when…..

I love it when it’s really busy, everyone is on the ball, it’s all going smoothly and there’s a real buzz.

Favourite ingredient of the moment…..

Hampshire beef is just unbeatable. I’m a big fan of feather blade and fillet which I serve with Flack Manor stout, Alresford watercress and charred onion.

What do you bring to the White Star kitchen?

I bring skills and knowledge but most of all I bring a love of serving the known in an unknown way. I like to take familiar flavours and dishes and play with them until they become a different eating experience which echo the familiar.

Tastiest recent meal out….

I visited my friend at The Driftwood in Cornwall, he served me an amazing meal which included an unforgettable dessert of saffron custard tart with ginger beer sorbet.

Kitchen trickery….

A kitchen prank which never fails is the raw egg hidden amongst the hard boiled eggs to be peeled.

Tunes of choice in the kitchen…

It’s got to be Guns n Roses or Queens of the Stone.

Which chef gets your admiration?

Daniel Humm, he’s head chef at Eleven Madison Park in New York. I have his book and always find myself dibbing into it. Also Heston for the way he’s changed our approach and ethos and Gordon and Marco for the way they have changed the reputation of British food.

Words of wisdom for the aspiring chefs?

You need to want it. Be prepared for twelve hours shifts and a lot of hard work and you need a real love of food.

So, what’s on the menu?

At moment we’ve got a delicious Honey Roast Duck Breast and Beef Fillet dishes. The menu is packed with flavour. Come and try!

Location:
The White Star Tavern,
28 Oxford Street,
Southampton,
Hampshire,
SO14 3DJ

Email: Reservations@WhiteStarTavern.co.uk
Telephone: 02380 821990

Pielicious

His pies have a large and hungry following, meet Jon or is it Jake?

#1 The Pie Makers

To celebrate our 25th anniversary we will be revealing the faces behind the food. It's British Pie Week (7-13 March) so we're kicking it off with master pie makers, Jane and Dave from Mum and Dad's Kitchen.