Former Masterchef ‘The Professionals’ Finalist in 2015, Gavin Barnes is the Chef Patron at the High Street Kitchen which opened its doors a couple of years ago and has quickly established itself as one of the best restaurants in the New Forest with simple classic dishes using the best in local and seasonal produce.

Having climbed the culinary ladder at Le Poussin under Alex Aitken and cut his teeth in London, followed by taking up the reins at Terravina alongside Gerard Basset OBE and ASI World Sommelier 2010.

We caught up with Gavin ahead of the festival to hear about his life in chefs whites and how the High Street Kitchen is gathering a foodie following.

 

Q: What was the inspiration for becoming a chef and your journey so far?

I guess it started in a typical way when I was a nipper pot washing then frying chips and somehow I started cooking and never looked back. I loved it.

I guess it was working at TerraVina over a decade ago now where it all started to come together. Working with Nina and Gerard (the greatest Sommerlier in the world) was incredible. I learnt that food and drink was intrinsically linked, they were amazing to work for, every day was a challenge but being surrounded by people with such a passion and knowledge is something I look back on today.

Q: Any chefs you’ve looked up to?

Gordon Ramsay and Marco Pierre-White were my chef heroes and probably still are!

Q What would you describe your style of cookery?

Simple. Seasonal, British and classic but with a modern twist. Its all about balancing flavours and using the best ingredients.

Q: Best piece of advice for any budding chef wanting to get into the industry?

Be a sponge. Read, learn, watch Youtube and absorb as much information as possible. Being a chef is hard graft so you’ll need to make a decision whether you want to go out with your mates at the weekend or follow your passion in the kitchen.

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

We’re blessed with incredible producers in this part of the country, I think we have the best larder to work with. Especially the Isle of Wight with their tomatoes and garlic. Sourcing from local producers keeps the chain – chefs, suppliers, producers, farmers and all those jobs – evolving and ensures we’re as sustainable as possible.

Q: What’s on the menu at the moment? Anything we can big you up about?

Our menu changes every week. It’s based on what is in season and what my suppliers are telling me is the best they have in quality. We always try to work with less expensive cuts of meat or types of seafood. We buy produce in whole and use every part. We’ll buy in a free range chicken and get three dishes out of it, plus use the bones for creating broths or stocks.

Q: What would you like to change in the industry?

A message to our customers. Please don’t book if you’re going to cancel. People will book 2-3 restaurants and cancel an hour before their sitting. That’s lost revenue to us and revenue we can’t replace which runs into the thousands every month.

Q: You made the semi-finals on Professional Masterchef…..tell us a bit about it!

It was an amazing experience. Pretty stressful, takes a chunk of time with all the filming plus you’re putting your reputation completely on the line! There was a problem with my hotel and I ended up having to get a taxi in the middle of the night across London. We were filming early the next day and I’d had about two hours sleep when I had to do my skills test which was a pigs trotter. There are two ways you can prepare a trotter and I had Marcus Waring and Monica Galetti judging me. Monica would have been trained classically by the Roux dynasty, Marcus would have had a different approach. I ended up somewhere in-between!

Quick fire….. ‘flash fry Q&A’!!

Q: Favourite ingredient? And why…..

Truffle. What else!?

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

My Thermomix…..and my son Adam who’s in the kitchen with me!

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

When I was working at the Boathouse many years ago with Dan Rogan we overfilled a stockpot and it was smoking hot with oil and stock. Filled to the brim we tried to sort it out but dropped it on the floor…..we just fell about laughing, then spent hours cleaning it all up!

Q: Two flavour combinations what work but shouldn’t?

Chocolate and blue cheese. Heston at the Fat Duck somehow decided to put it on the same plate.

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

A fish finger sarnie every time!

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

Duncan Ferguson (he’s an ex Scottish and Everton footballer centre forward in case you have to Google) then Kurt Cobain and Michael Stipe for the music. The Basset family for the best wines and service. If we’re having a proper get together then I’d have my staff – Laura, son Adam and everyone else who helps make the High Street Kitchen what it is!