Chefs Stage

Luke Holder, Lime Wood’s Hartett Holder & Co

1.00pm – 1.40pm

Lime Wood’s Hartett Holder & Co. head chef Luke Holder has a wealth of experiences and culinary influences. 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 at Lime Wood alongside the incredible Angela Hartnett to create one of the south’s most acclaimed dining experiences.

https://www.limewoodhotel.co.uk/

Leo Champion, Montagu Arms Hotel

2.10pm-2.50pm

Chef Leo Chapman brings his passion for fresh seafood, vibrant flavours and craftsmanship to this year’s Lymington Seafood Festival. After starting at Nirvana Spa, he worked at The Elm Tree in Reading and Makla, where his love of bold flavours grew, before refining his skills at The Priory Hotel and becoming Chef de Partie at The Montagu Arms.

His love of fresh pasta and cooking seafood—especially octopus was inspired by spearfishing adventures in Italy.

https://montaguarmshotel.co.uk/

Jordan Knox – Senior Sous Chef, Stanwell House

3.20pm – 4.00pm

Jordan Knox is the Senior Sous Chef at Stanwell House, bringing over 10 years of experience across some of the South Coast’s most respected kitchens.

He has been instrumental in refining the food offering, bringing a fresh, modern approach to the menus with a strong focus on bold flavours, seasonality, and quality produce. His cooking is rooted in classic technique but driven by creativity, with an emphasis on letting great ingredients speak for themselves.

www.stanwellhouse.com

Callum Jellicoe, Balmer Lawn Hotel

4.20pm – 5pm

A true New Forest chef having worked his way up and through some of the best known kitchens including The Terravina learning the ropes from Michelin starred head chefs. Now second in command at Balmer Lawn Hotel where his passion of local, seasonal ingredients and refined dishes continues to draw crowds.

https://www.balmerlawnhotel.com/

Gavin Barnes, The High Street Kitchen

11.30am – 12.10pm

Former Masterchef ‘The Professionals’ Finalist in 2015, Gavin is Chef Patron at the High Street Kitchen. 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.
Passionate about local produce and taking simple ingredients to the next level. The High Street Kitchen has become one of the foremost restaurants in the New Forest.

www.thehighstreetkitchen.co.uk

The Nici, New Forest

1.30pm – 2.10pm

Coming soon!

Dylan James, Careys Manor

3.50pm - 4.30pm

Chef Dylan James has been appointed Head Chef at Careys Manor Hotel & SenSpa’s Cambium restaurant, after joining as Sous Chef in June 2022. Trained at Bournemouth and Poole College, Dylan earned the Royal Academy of Culinary Arts Diploma, then honed his skills at The Goring Hotel, cooking for the Royal Family and contributing to a Michelin-starred brigade.

He gained experience in France, worked under Michael Caines at Lympstone Manor, and flourished at Careys Manor where he now heads up the kitchen at flagship restaurant Cambium.

www.careysmanor.com/

Thomas Sheppard, The Pig

5.30pm-6.10pm

Thomas is the Sous Chef at THE PIG in the New Forest and has been part of the group for over 7 years. Straight from leaving college, he went to work in a one Michelin star kitchen – The Montagu Arms in Beaulieu – where his passion for cooking truly began, and he worked with the team there for around 6 years.

A Hampshire local through and through, Thomas loves the New Forest for its peace and quiet; a very welcome place to walk out to after a busy service!

https://www.thepighotel.com/the-new-forest/

Suki Pantal, TV Chef & Author

12.30pm – 1.00pm

Suki Pantal, founder of Suki’s Curries and Spices, is a cookbook author, culinary teacher, food columnist and speaker. Born in New Delhi, she specialises in regional Indian recipes, including India’s coastal cuisines and authentic flavours.

Her debut cookbook, Garnish with Garam Masala, celebrates family favourites and hidden regional gems. Her latest, No Worries, Just Chicken Curries explores affordable, everyday Indian dishes and has been featured in The Sunday Times, Stylist and The Week.

https://www.sukipantal.com/

Steve Hall & Kelvin Mullins, The Noisy Lobster

2.30pm – 3.10pm

Steve Hall

Steve has been at the helm of the Noisy Lobster since it opened its doors in 2012. Originally from Kendal, his ethos around using the best sustainable and seasonal seafood is second to none. Helpful when he could almost hang a fishing rod from his restaurant kitchen! Awarded their first Rosette in 2022.

Kelvin Mullins

Kelvin began his culinary career in Switzerland at Hotel Castel and Steigenberger Grandhotel Belvédère before returning to London to work at renowned establishments including Le Caprice, The Dorchester, Grosvenor House Hotel, Shumi and Roast at Borough Market.

A founding member of The Pig, he became Group Pastry Chef in 2016. Now at The Noisy Lobster, Kelvin oversees its varied food offering with creativity, expertise and infectious enthusiasm.

noisylobster.co.uk

Cameron Bradshaw, The Briny

4.20pm – 5pm

Cameron began his culinary career in 2007, developing his skills at the two Rosette Millstream Hotel and Restaurant, followed by senior roles at the five Rosette, two Michelin-starred Latymer at Pennyhill Park, The Devonshire Arms and Restaurant 36 on the Quay. He joined The Briny opening team as Head Chef in 2019, earning and retaining its first AA Rosette since 2022. Passionate about sustainable British seafood and celebrating local ingredients right on their doorstep.

https://www.thebriny.co.uk/