With over three decades to honing his craft, gracing the kitchens of esteemed establishments like Stanwell House, Langland Brasserie and The Three Tuns there aren’t many food lovers in the New Forest who haven’t dined at one of Colin Nash’s restaurants.

His latest culinary adventure is The Retreat and it represents the culmination of his unique experience and passion for fine cuisine with the belief that exceptional food hinges on using the finest ingredients.

If you haven’t tried his Dorset snails….dripping in garlic butter then you’ve missed out on one of life’s most delicious (and naughty) foodie experiences.

We caught up with Colin ahead of his appearance at this years festival.

Q: What was the inspiration for becoming a chef?

I was 14 years old working with my mum in Christchurch and loved the buzz working in a busy kitchen.

Q: What would you say is your style of cookery?

I was classically trained and my preference would be using local ingredients.

Q: Tell us about your business?…What’s on the menu? Any special nights or events?

Colin Nash Restaurant is about using as much of the forest and the local waters as possible. We will be having themed evenings when different ingredients are in season and at their best. Cuttlefish and venison feauture heavily on our menus, and also local sea bass. We have just had a successful cuttlefish celebration evening. We are 10 minutes’ drive from Christchurch high street on the A35 just past the Cat n Fiddle. Come and say hello!

Q: The New Forest and Hampshire has some great local suppliers, what does that mean to you and how do you work with them?

It is nice to have an abundance of local suppliers all passionate about their produce. We use Christchurch based Meadowbrook produce, Hutchings fish as well as our own onsite hunters and local fishermen.

Q: Favourite ingredient? And why…..

Has to be fish, you can do so much with good quality fish.

Q: Do you have a signature dish? Is there one that you just can’t take the menu?

Ten hour baked Belly of pork with Dijonnaise sauce and Dauphinoise potato is the most popular. Everyone loves my crispy duck with homemade hoisin sauce, I guess it has become one of the signature dishes.

Q: Top kitchen gadget you can’t live without?

At the moment its our ninja ice cream maker, we have garlic ice cream on the menu with a warm tomato tart . Also, an avocado ice cream sandwich.

Q: Any kitchen disasters or funny moments you can tell us about?

Getting ready to do a busy shift on a Saturday evening and we run out of gas in our gas tanks. That was when I realized auto top up doesn’t mean anything. So always check your gas tanks before the weekend arrives!

Q: What do you rustle up after a shift / on your day off?

Normally bass because I’ve been fishing.

Q: Dinner party guests….who are you inviting round?

My staff, they deserve it more than anyone else.