Ahead of the festival we caught up with Cambium Head Chef Dylan James to see what Careys Manor will be cooking up and what’s in-store at the hotel across the rest of the summer.

Are you looking forward to returning to the Lymington Seafood Festival?

Absolutely – I genuinely can’t wait! The vibe is always amazing – there’s such a buzz around the place. It’s fun, relaxed, and full of great energy. I love seeing what our local Hampshire suppliers are bringing to the table – we’re really lucky with the quality of produce in this region. And of course, I’m especially looking forward to the first ‘Big Careys Cook Off’ – it’s should be a lot of fun with a great sense of friendly competition!

Tell us about this year’s demo dish:  Lobster minestrone, prawn & crab agnolotti
This year, I really wanted to shine a light on lobster which is something that can seem a bit daunting, but honestly, it’s much simpler than people think! I’m pairing it with handmade pasta (which I love making), filled with crab and crab. It’s a real celebration of seafood and simplicity – fresh, elegant, and full of flavour. I’m hoping to show that cooking lobster at home doesn’t need to be intimidating and that pasta and shellfish are a perfect combination.

The Big Careys Cook-Off – any words of wisdom for the competitors?
Good luck to everyone taking part – I’m genuinely looking forward to seeing what dishes come out of the kitchen! My top tip? Relax, enjoy it, and embrace the banter – it’s all part of the fun. Don’t overthink it, just cook something you love.

What’s coming up at Careys Manor this summer?

We’ve got a lot to look forward to! Our summer pop-up restaurant, The Neigh Bar, is now open, serving up refreshing drinks and delicious small plates. This year’s menu is already proving to be a hit, and it’s the perfect pit stop during a day out exploring the New Forest.

In August we are hosting “A Taste of Careys”, a one-night-only dining experience that takes you on a journey through all three of our restaurants; Cambium, Le Blaireau, and Zen Garden. Each course is served in a different setting, complete with paired drinks. It’s promised to be a special evening – spaces are limited, so we recommend booking early!

And what about the rest of the year?

This year marks a huge milestone for us — 10 years of Cambium and I’m proud to have been part of that journey for nearly eight of those years. I’m really enjoying where we are right now, especially with the recent menus, which have been a true joy to create and cook. We’re excited to celebrate Cambium’s 10th birthday later this year, so keep an eye out for the details — it’s going to be something really special!

I have added more sharing-style dishes, including some beautiful whole fish plates designed for sharing. There’s something wonderful about sharing food — it brings a fresh, lively energy to the dining experience and creates a relaxed, sociable atmosphere that feels truly special. I’d love to bring back the dessert trolley. There’s something irresistibly nostalgic and joyful about it, and I think guests would really enjoy the theatre and indulgence of choosing a sweet treat tableside!