Andy Mackenzie - Lainston House

Andy Mackenzie - Lainston House

10.15am - 11.00am

Andy began working at Lainston House Hotel in 1986 as a pastry chef after several years working at the Four Seasons on Park Lane. Over the years, he progressed through the kitchen ranks and was awarded the opportunity to become Head Chef in 2000. In 2006, Andy became the Executive Chef which allows him more time to go out and meet local food producers.

Visit the Lainston House website

Philip Quinn - Aramark, Sparsholt College

Philip Quinn - Aramark, Sparsholt College

11.15am - 11.45am

Philip has a series of accolades under his belt, from Executive Head Chef at the BBC to working for the London 2012 Olympic Culinary Team. Later that same year, with a ‘British Meat Chef of the Year’ award and a series of remarkable experiences to his name, Philip joined Aramark’s Development team. He currently manages regional training, development, mobilisation and special event support in the West of England.

Mark Price - River Cottage Canteen

Mark Price - River Cottage Canteen

12.00pm - 12.30pm

Mark is Head Chef at the River Cottage Canteen in Winchester. Founded by Hugh Fearnley-Whittingstall, the Canteen showcases the fantastic fare from the region’s finest producers. Mark is passionate about meeting local producers and hearing their stories; the door is always open to new suppliers who meet the River Cottage ethos.

Visit the River Cottage Canteen website

Will Perkins - Hattingley Valley Winemakers

Will Perkins - Hattingley Valley Winemakers

1.00pm - 1.30pm

Will has invested his time in Hattingley Valley since he was a small boy, and has a long-standing enthusiasm for wine making. During a departure to South Africa to study at 18, Will continued to devote his time to the profession, working as a Wine Tasting Co-Ordinator in Cape Town before returning to the UK. Back at Hattingley Valley, Will now works as a winemaker. His contribution in the winery is invaluable and plays a vital role in producing the high-quality sparkling wines that Hattingley Valley is renowned for.

Visit the Hattingley Valley website

Luke Holder - Lime Wood

Luke Holder - Lime Wood

1.45pm - 2.15pm

Having travelled the world, Luke Holder has a wealth of culinary influences and experience. From working in London’s Oxo Tower to the three Michelin-starred Enoteca Pinchiorri in Florence, he is now Head Chef at Lime Wood. Appointed in 2010, he also leads the team responsible for The Dining Room, of which was recently awarded three AA rosettes for it’s ‘mouth-watering seasonal dishes‘.

Visit the Lime Wood website

Luke Matthews - Chewton Glen

Luke Matthews - Chewton Glen

2.30pm - 3.00pm

Luke is Executive Head Chef at Chewton Glen, a privately-owned luxury country house hotel and spa on the edge of the New Forest National Park. He started his career with an Apprenticeship in The Green Park Hotel in Bournemouth, before setting-off on his travels to learn about cuisine. He has been at Chewton Glen since 1993, taking on his current role in 2003.

Visit the Chewton Glen website

James Golding - The Pig

James Golding - The Pig

3.15pm - 4.00pm

James is the Chef Director at The Pig Hotel Group. He arrived at The Pig in Brockenhurst as Head Chef in 2011, before accepting his current role in early 2014. He has previously worked in both London and New York, but is Hampshire born and bred. James is very enthusiastic about using local producers and is keen to raise awareness of the importance of shopping locally.

Visit The Pig website

 

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