Chefs Stage

Luke Holder, Lime Wood Hotel

1.30pm – 2.10pm

We’re delighted to have Luke Holder, chef director at HH & Co, Lime Wood leading the culinary pack at this years festival.

Learning the ropes at The Orrery, then the Oxo Tower he headed to the three-Starred Enoteca Pinchiorri in Florence which changed his philosophy on cooking. Since 2013 his food story has evolved alongside the incredible Angela Hartnett with seasonal and sustainable at the heart of everything.

Ameresh Nandan, The White Hart

2.30pm-3.10pm

Amaresh heads up the kitchen at The White Hart, Lymington’s latest foodie opening and winning rave reviews. Having joined the Heartwood collection in November 2021 as a Senior Sous Chef having previously led the kitchen at Brasserie Blanc in Winchester.

With over 21 years of experience he possesses skills in European, Indian and other cuisines. Amaresh learned his trade with one of the finest Hotel Groups in India – The Taj.

Ben Puleo, Stanwell House Hotel

3.30pm – 4.10pm

At just 21 years old, Ben is already carving out a name for himself. After two years at Brockenhurst College he embarked on his chef career at the Balmer Lawn Hotel.

Further elevating his skills at the world-renowned Restaurant Gordon Ramsay and the innovative Restaurant AO under Daniel Rogan. Ben now plays a key role in Stanwell’s dynamic kitchen team led by Chris Wheeldon.

Gavin Barnes, The High Street Kitchen

5.30am – 6.10pm

Former Masterchef ‘The Professionals’ Finalist in 2015, Gavin is Chef Patron at the High Street Kitchen in Lymington. Having climbed the culinary ladder at Le Poussin under Alex Aitken and alongside Gerard Basset OBE and ASI World Sommelier 2010 when he was head chef at Terravina.

The High Street Kitchen offers a relaxed dining experience focusing primarily on local sustainable food, working with dedicated local farmers and producers. The restaurant has been a dream for Gavin Barnes for over a decade and it has now become a shared vision for the whole team.

Callum Jellicoe, Balmer Lawn Hotel

11.30am – 12.10pm

Callum’s experience is deeply rooted in the New Forest, working his way up and through some of the best known kitchens including The Terravina where he learnt the ropes from Michelin starred head chefs. He is now second in command at Balmer Lawn Hotel where it all started over a decade ago. Serving a diverse & carefully curated menu designed with seasonality and local ingredients in mind.

Luke Matthews, Chewton Glen

2.40pm – 3.20pm

Inspired by his mother and a summer job a ‘few years ago’ Luke’s first apprenticeship was The Green Park Hotel, Bournemouth before moving to the Dormy Hotel. Then joining the Chewton Glen team as a Sous Chef in 1993.

His meteoric rise saw Luke appointed Executive Head Chef ten years later where he has continued to lead a forty strong team at one of the world’s leading hotels.

Dylan James, Cambium at Careys Manor

3.40pm – 4.15pm

Since joining the team in 2018 Dylan now heads up the kitchen at Cambium restaurant.

After receiving the Royal Academy of Culinary Arts Diploma he joined at the famous The Goring Hotel cooking for the odd royal guest. He then headed to Cognac, France gaining a heap of new culinary experiences which led him to join esteemed chef Michael Caines at Lympstone Manor.

Daniel Rogan, Album by Daniel Rogan

5.30pm – 6.10pm

Daniel was inspired to follow in his three Michelin-star chef father Simon’s footsteps. Having trained with the likes of Marcus Wareing and Gordon Ramsay he launched AO by Daniel Rogan at Sunnyfields Farm to much acclaim.

With AO going through a huge renovation he has launched his latest venture is Album in Southampton. Showcasing an incredible selection of small plates perfect for sharing with still the same creativity, quality and craft.

Kelvin Mullins, The Noisy Lobster

11.30am – 12.10pm

It all started at Hotel Castel, Zouz, Switzerland before moving to the Steignberger Grand Hotel, Davos. On returning to London, Kelvin has worked at some of the most renown restaurants including Le Caprice, Arlington Street, The Dorchester Hotel, Grosvenor House Hotel, and Ninety Park Lane, Bruno Loubet at L’ Odeon, Shumi and Roast, Borough Market.

He was a key part of The Pig since inception before moving to Group Pastry Chef in 2016. Last year joining the Noisy Lobster group of restaurants overseeing the food operations as they continue to expand and innovate.

Colin Nash, The Retreat

3pm – 3.40pm

With over three decades to honing his craft, Colin has graced the kitchens of esteemed establishments like Stanwell House, Langland Brasserie and The Three Tuns.

The Retreat represents the culmination of his unique experience and passion for fine cuisine with the belief that exceptional food hinges on using the finest local ingredients and putting seasonality at its heart.

Songkiat Surin, Zen Garden Restaurant

3.50pm – 4.30pm

His culinary journey began in Tel Aviv, then back home to Thailand to work at five-star establishments including the Royal Cliff Beach Resort and Sofitel Bangkok Sukhumvit. In 2007, Songkiat brought his expertise to the UK, joining the acclaimed Bann Thai restaurant in Worcester followed by Daylesford Organic Farm.

His journey with Zen Garden began in 2013 returning last year as Head Chef elevating the menu with innovative dishes blending traditional Thai techniques with contemporary trends.