In the build up to this years festival we’ll be catching up with the chefs to see what makes them tick and why they love life in the kitchen. First up is Steve Hall from Mudeford’s The Noisy Lobster.

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! In 2022 they were awarded their first Rosette….hopefully more to come!

What was the inspiration for becoming a chef?

I originally started as a chef for 4 years in the Lakes but gave it up to move to and study Illustration as I had a keen interest in Art. However – I ended up falling in love with cooking again! It was a very expensive learning curve but taught me I am meant to be a Chef.

What would you say is your style of cookery?

Simple, Vibrant, Tasty & Loud!

Tell us about your business?…What’s on the menu?

The Noisy Lobster is ever evolving! Our main ethos is supporting local Fishermen and the amazing seafood on offer from Matt Wiles & Robert Griffiths as well as the British Isles. We have our new Summer Menu launching early June showcasing the best local, seasonal produce for the upcoming season.

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

Harvest & Premier Fish are my rocks! They are honest, dependable and work within the season which is super important when working with fresh fish. They are really fantastic to work with.

Favourite ingredient? And why…..

Salt! Or vinegar… both are godfathers of flavour.

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

Of course it would have to be Lobster! It is robust & versatile. As adaptable in the sea to how you prepare & share.

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

Hands, knives & spoons. Old is gold.

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

I’ve got a whole book full that I am writing called ‘Dover Soles & Sausage Rolls’ at Avon Beach!

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

Lamb & Goats Cheese

Dinner party guests….who are you inviting round?

James Hetfield (Metallica), Keith Lloyd (A culinary legend), Bob Ross (also a legend), My Wife (obviously!)

Find out more and book a table at The Noisy Lobster