One of the region’s most exciting young chefs. A scholarship at the Royal Academy of Culinary, then off to The Dorchester Hotel. He’s represented Great Britain, earned stripes at Auberge de Noves in France and cooked up some epic food in New Forest establishments. His fine dining pop ups at Setters Farm in Lymington are one of the hottest tickets in town and he’s soon to launch a smoke house.

We caught up with James ahead of the festival….

Q:          What was the inspiration for becoming a chef?

Good food growing up, family meals, the feeling of people enjoying what you produce.

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

Classically trained with modern techniques, seasonal & simplistic.

Q:          Tell us about The SmokingGunn? What’s on the menu? Any special nights or events coming up?

Whether it’s fine dining, street food or private events that you’re looking for, The Smoking Gunn is here for all your catering needs! Serving up seriously delicious food in The New Forest, we offer set, tasting and tailored menus to suit any occasion, which includes The Kitchen Table, an open kitchen based in the middle of the New Forest that has a beautiful wooden bar counter, stylish, comfortable stools, and atmospheric lighting.

 We offer a unique and intimate dining experience for up to 10 people, where you can interact with me while I cook your meal right in front of you. Try a tasting menu, a themed night, or book the whole table for your special occasion. Also, soon to be offering smoked products which will be produced on site and sold locally.

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’s amazing being able to use suppliers who have a selection of local products available, I liaise closely with suppliers to see what’s fresh and in season and my menus often include items that are sourced from within Hampshire, IOW & Dorset, such as local cheeses, New Forest Fruit & Asparagus etc. which is great when I am explaining the dishes to guests on my tasting menu nights.

Q:          Favourite ingredient? And why…..

Hard question… so much to choose from! Has to be Asian ingredients such as lemongrass, ginger, coconut & definitely garlic, gives great flavour to sauces, marinades & meats.

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

I have a couple of favourite dishes which are both desserts. First being a passion fruit parfait with caramelised white chocolate, yogurt & passion fruit espuma and finished with a sugar tuile, a great dish with different textures, temperatures and freshness! Second being a bit more nostalgic, which is a chocolate cremuex topped with chocolate chip cookie ice cream, then covered entirely with a coffee cream espuma and sprinkled with a cookie & Maldon Sea salt crumb.

Q:          Top kitchen gadget? ….You can’t live without…

Would have to be a kitchen aid, or as you may notice from my previous answer the espuma gun! (he isn’t called Gunn for nothing!)

 

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

Back in my early days as an apprentice at The Dorchester, it was my job to empty and clean the fryer out, which I did, however when I went to refill with oil, stupidly I hadn’t closed the drain at the bottom, and as you can imagine it poured out absolutely everywhere including all over my shoes and socks and took an age to clean off the floor…. Not my finest hour!

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

Thai Food… Love it! Am also partial to a good curry.

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

Would have to be Kevin Hart, Ryan Reynolds, The Rock & Melissa McCarthy… although I don’t think much cooking would get done as I’d be laughing too much!

 James & The Smoking Gunn will be at the festival where you can sample (and buy) his range of smoked foods. He’ll also be on the Chefs Stage on Friday 12th at 5.30pm.