Steve Ferre – The Royal Oak Inn – (Back cover) Chef Profile
Originally intent on being an aeronautical engineer, chef Steve Ferre realised he had a flair for all things culinary while working in a kitchen to earn some extra cash. Spotting a way of combining his interests in the technical and creative, he set about training at Highbury College, where he benefited from the expertise of Michelin-starred chefs. Steve soon began experimenting with textures and flavours to create his own unique dishes. Now, with a cooking style which reflects his appreciation for local produce combined with Mediterranean flavours, his signature dishes include confit belly of Funtington pork with sage rosti and honey-roasted apple and seared loin of yellow fin tuna with spiced puy lentils, cherry tomatoes and wild rocket.
At The Royal Oak Steve has come to enjoy cooking for clients who appreciate a great depth of flavour and keep coming back for more. At the same time, whilst earning AA recognition, Steve really enjoys motivating others in the kitchen to come up with new, inventive ideas, something he believes is vital in a good head chef – along with those discerning tastebuds.
Damian Brown – Three Tuns – Pg 15
Damian Brown has been executive chef and co-owner of the Three Tuns since February 2011 and Winchester-based restaurant, The Chesil Rectory, since October 2008. His culinary skills have gained both establishments a reputation as two of the best eateries in Hampshire, as well as securing a string of accolades and awards. Having trained at Runcorn College and Northcote Manor, Damian spent time under the wing of Michelin-starred chef Billy Reid. Since then, Damian has earned the Three Tuns the coveted Michelin Bib Gourmand award and a whole host of other plaudits for its superior quality – a testament to Damian’s culinary schooling and innate ability. An excellent all-rounder in the kitchen, Damian specialises in modern British cuisine inspired by the Hampshire region and its abundance of superb produce. His signature dish is the Three Tuns pie, comprising gently braised Hampshire ox cheek, wild Stockbridge mushrooms, local real ale and homemade horseradish. Co-owning the Three Tuns and The Chesil Rectory has been a definite career highlight for Damian, although from day to day he simply enjoys the buzz of the kitchen and helping a young, talented team cultivate the qualities they are sure to need – discipline, passion, creativity and drive.
Index – continued overleaf
Alice Lisle, The – Rockford ........................30 Anchor Inn, The – Cowes ...........................84 Aqua Hotel – Shanklin ..............................76 Aspire Restaurant – Southampton .............17 Banana Wharf – Southampton ..................51 Bargeman’s Rest, The – Newport ...............86 Bartley Lodge Hotel – Cadnam ..................11 Bat and Ball Inn, The – Breamore .............43 Bean Below, The – Twyford ........................51 Bear & Ragged Staff, The – Michelmersh ..26 Bell Inn, The – Brook ................................10 Bella Italia – Southampton .......................57 Bellini’s – Southampton ............................58 Bengal Forest – Denmead ..........................67 Best Dressed Crab in Town – Bembridge ....83
Best Western New Holmwood Hotel – Cowes.....92 Bird in Hand, The – Lovedean ..................... 8 Bluebells at Briddlesford – Wootton ..........79 Boat House, The – Seaview .......................85 Boathouse Hotel & Restaurant – Hythe ........ 7 Brading Roman Villa – Brading.................79 Broadway Inn, The – Totland Bay ..............86 Buddle Smugglers Inn, The – Niton ...........74 Bugle Coaching Inn, The – Yarmouth .........74 Bugle, The – Hamble .................................18 Café Rouge – Basingstoke, Portsmouth ......50 Cantina – Southampton .............................64 Casa De Castro – Portsmouth ....................49 Caulkheads – Sandown ..............................90 Chequers Inn, The – Rookley ......................92
www.facebook.com/foodanddrinkguide
Chequers Inn, The – Well ..........................34 Chequers Restaurant – Fareham ................16 Chessell Courtyard Café – Shalcombe ........80 Chilli Pad – North Warnborough ...............65 Cock-a-doodle Café – St Helens .................78 Cromwell Arms, The – Romsey .................... 9 Cross Keys Inn – Upper Chute ...................35 Curry Leaf – Andover ................................68 Dairyman’s Daughter, The – Arreton ..........89 Dan’s Kitchen – St Helens .........................75 De Havilland Arms – Elvetham Heath .......32 Dog & Crook – Braishfield.........................27 Dolphin, The – Hursley ..............................43 Dos Amigos – Ryde ...................................84 Duke’s Head – Romsey ..............................34
Hampshire & the Isle of Wight Guide 2012 95 Chef Profile
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100