Andy Mackenzie - Lainston House

Andy Mackenzie - Lainston House

10.15am - 11.15am

Andy began working at Lainston House Hotel in 1986. In 2006, he became the Executive Chef which allows him more time to go out and meet local food producers.

Visit the Lainston House website

James Durrant - Winner of The Great British Menu 2014

James Durrant - Winner of The Great British Menu 2014

12.30pm - 1:15pm

In 2014, James appeared on BBC2 Great British Menu, winning the main course, going on to cook at the banquet in St Paul’s Cathedral for 60 D-Day veterans to commemorate the 70th anniversary of the D-Day landings.

James is now Executive Chef at Ideal Collection, an exciting group of niche hospitality venues across Hampshire and West Sussex and he is helping to take the group to the next level.

For press enquiries please contact cat@idealcollection.co.uk or call 01489 889100

 Annette Woolcock - Taste of Game

Annette Woolcock - Taste of Game

1.30pm - 2.15pm

Annette joined BASC in October 2010 and manged a £1.6 million tourism project to make the South West of England a premier destination for country sports. In 2014 she was asked to head up the Taste of Game programme to encourage more people to eat game and support the game meat industry.

Annette was previously Deputy Director Head of Research and Development of South West Tourism the regional tourist board. She was also co-author of the rural tourism framework for the South West and managed a £10m delegated grant scheme for rural tourism. She has always specialised in the rural tourism sector.

Visit the Taste of Game website

Luke Matthews - Chewton Glen

Luke Matthews - Chewton Glen

2.30pm - 3.15pm

Luke started his career as an apprentice before setting off on his travels to learn about cuisine. He has been at Chewton Glen since 1993, taking on his current role of Executive Head Chef in 2003.

Visit the Chewton Glen website

Phil Yeomans - Marwell Hotel

Phil Yeomans - Marwell Hotel

3:30pm - 4:15pm

Phil brings 20 years of experience from great kitchens, not only in the UK, but worldwide. These include the Dorchester, Harvey Nichols, Soho House and more recently Lainston House Hotel in Winchester were Phil was head chef. Phil is a great supporter of local produce in Hampshire and uses many local ingredients in his dishes and Menus.
Now Executive chef of Marwell Hotel Phil modestly describes his style as ‘English cooking with a modern twist’. This approach is based on classical roots, with the employment of modern techniques. Flavours are pure, with main ingredients allowed to speak for themselves. Textures and temperatures are well judged, whilst the final presentation is clean and delicate.

Visit the Marwell Hotel website

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