Hampshire Fare Cookery Theatre
Hosted by Natasha Dochniak from Hampshire Fare, the Cookery Theatre celebrates the very best of local food and drink through an exciting programme of award-winning chefs and passionate producers. Across the weekend, enjoy inspiring live cooking demonstrations, discover exceptional local produce and hear the stories behind some of the region's finest food and drink businesses.
Enjoy some live foodie entertainment and learn something new.
Saturday 15th August
1o.3o - 1o.5o am: Tom Simpson (82o Spirits)
11.oo - 11.45 pm: Giles Babb (The Blue Bell Inn)
12.oo - 12.45 pm: Matt Whitfield (Whitfield - Unique, Intentional, Bespoke Dining & Group Executive Chef, Ideal Collection)
1.oo - 1.45 am: Jasper Moossun (Lime Wood)
2.oo - 2.45 pm: Callum Jellicoe (Balmer Lawn Hotel)
3.oo - 3.45 pm: Gerard Molloy (Chewton Glen)
About the Chefs
Tom
Simpson
820 Spirits - Never too early for a tipple! Start the weekend with an introduction to innovative craft spirits from the team behind 820 Spirits.
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Tom Simpson's passion for distilling began during a chemical engineering degree. It turned out his real interest lay in crafting spirits rather than fuel. In 2020, alongside Jonny, the New Forest-raised brothers founded 820 Spirits, bringing their distillery to Lymington in 2023.
As the creative force behind the range, Tom leads the development of 820's award-winning spirits, from gin and rum to vodka and aperitifs, with the distillery's first whisky barrels set for release in 2028. Rooted in the landscape and botanicals of the New Forest, Tom's approach is driven by curiosity, craft and an unwavering commitment to quality in every bottle.
Giles
Babb
The Blue Bell Inn - Discover relaxed, flavour-packed dishes celebrating locally sourced, seasonal ingredients.
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Giles Babb is the owner and chef of The Blue Bell Inn in Emsworth, a family-run pub that has been owned by the Babb family since 1994. Under Giles leadership, The Blue Bell has built a strong reputation for serving modern British pub food that celebrates the very best seasonal and locally sourced produce from Hampshire and the South Coast.
Passionate about supporting local producers, Giles works closely with Hampshire farmers, fishermen and artisan suppliers, with many ingredients sourced from businesses including Stansted Farm Shop, Southbourne Farm Shop & Bakehouse, Goodwood Estate and Browns Seafood. His cooking is rooted in quality, provenance and seasonality, with menus that change regularly to showcase the best local ingredients available.
The Blue Bell has become one of Hampshire's most respected destination pubs, recognised for its welcoming atmosphere and high-quality food. Giles is an active supporter of Hampshire Fare and the Hampshire Farmers' Market network, regularly championing local produce and independent businesses. He has also been invited to demonstrate at the Hampshire Fare Cookery Theatre during the South Downs Food Festival, sharing his approach to creating modern pub classics with seasonal ingredients.
With extensive experience in hospitality and a commitment to showcasing the region's outstanding produce, Giles brings valuable insight into how pubs can work successfully with local suppliers to create memorable dining experiences while supporting the local food economy.
Matt
Whitfield
Whitfield - Unique, Intentional, Bespoke Dining & Group Executive Chef, Ideal Collection - Bold flavours, modern techniques and exceptional local produce from Ideal Collection’s Group Executive Chef.
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Hampshire-born chef Matt Whitfield trained at Eastleigh College before beginning his career in local kitchens, including The Montagu Arms in Beaulieu and Marco Pierre White’s Yew Tree Inn at Highclere.
His career has since taken him to some of the world’s most renowned kitchens, including a year honing his skills at Eleven Madison Park in New York. Returning to Hampshire, Matt became Head Chef at The Terrace at The Montagu Arms before joining Ideal Collection, where he is now Group Executive Chef overseeing the culinary offering across its portfolio of venues.
Passionate about provenance and seasonality, Matt is a strong advocate for local produce and enjoys creating dishes that allow quality ingredients to take centre stage.
Jasper
Moossun
Lime Wood - One of the South's rising culinary stars showcases seasonal dishes inspired by the New Forest and Lime Wood's celebrated dining experience.
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At just 21, Jasper Moossun has spent the last two years at Lime Wood Hotel, developing his skills across both the pasta and pastry sections, with meat and fish next on the journey.
Passionate about quality ingredients and simple cooking, Jasper believes great food comes from treating exceptional produce with respect rather than overcomplicating it.
His demonstrations focus on approachable techniques, seasonal ingredients, and showing that less is often more.
Follow him on instagram @chef_moosey
Callum
Jellicoe
Balmer Lawn Hotel - Contemporary cooking combining classic techniques with the very best local produce.
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Callum Jellicoe is the senior sous chef at the Balmer Lawn Hotel in beautiful Brockenhurst. His culinary journey started at Balmer Lawns’ kitchen as a commis chef in 2012. After honing his skills and climbing the ranks to demi chef de partie
Seeking new challenges and opportunities for growth, he ventured to The Terravina in Ashurst, under the mentorship of the late renowned sommelier Gerard Basset, whose accolades adorned him as one of the industry's greats. There, he worked alongside Head Chef George Blogg who had previously served as Sous chef to David Everitt-Matthias at the prestigious Le Champignon Sauvage, boasting two Michelin stars.
Eager to broaden his culinary horizons, he embarked on a journey through The Hobbit in Hythe, The Ferryman in Lymington as sous chef, later to be given the head chef job, and then The Haven Restaurant as sous chef, also nestled in Lymington.
These experiences not only enriched his skills but also instilled in a deep appreciation for diverse culinary traditions and techniques. Now a face to local cookery demonstrations and also doing private work on the side (instagram chef_jellicoe). He is now back where it all began - the Balmer Lawn Hotel, surrounded by a fantastic team and endless opportunities to create culinary magic.
Gerard
Molloy
Chewton Glenn - Elegant, refined cooking from one of the South's most prestigious luxury hotels.
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Highly qualified with a distinction degree in culinary arts, and winner of the Irish Young Chef award, Gerard has over 15 years’ experience working in in top restaurants across Ireland and the UK. Gerard is teaching a delectable selection of full-day, half-day, and evening classes that will bring an international flavour to the Kitchen Cookery School, such as Italian classics, Southeast Asian Street Food, Middle Eastern cuisine and much more!
Sunday 16th August
1o.3o - 1o.5o am: Olly Biggs (Ceason)
11.oo - 11.45 am: Shintaro Ito (Kyoto Kitchen)
12.oo - 12.45 pm: Tom Sheppard (The Pig)
1.oo - 1.45 pm: Tom Lampitt & Tom Younger (Lainston House)
2.oo - 2.45 pm: Stephen Doyle (Winchester Hotel & Spa)
3.oo - 3.45 pm: Colin Nash (Colin Nash Restaurant)
About the Chefs
Olly
Biggs
Ceason - Fresh from launching his new condiment brand, chef Olly Biggs showcases chef-crafted condiments, sharing tastings, serving ideas and flavour inspiration.
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Olly Biggs, Ceason Food Co. is a Hampshire-based producer of seasonal sauces and condiments. Created by chef Olly Biggs, who co-founded the multi-award-winning Forte Kitchen in Winchester, Ceason’s mission is to bring chef-crafted flavours into everyday cooking.
Shintaro
Ito
Kyoto Kitchen - A masterclass in authentic Japanese flavours, precision and technique from one of Hampshire's most respected chefs.
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Chef Shintaro Ito is the Head Chef at Kyoto Kitchen, bringing over 16 years of experience in sushi and traditional Japanese cuisine (Washoku). Originally from Nagano prefecture, he trained in the art of Edomae sushi in Tokyo before spending six years working internationally in Canada and Australia, where he refined his craft and developed a global perspective on Japanese dining.
Renowned for his meticulous technique and warm hospitality, Chef Ito has created bespoke omakase experiences, hosted traditional tuna-cutting demonstrations, and cooked for distinguished guests, including diplomats. A certified sommelier, he is also passionate about pairing Japanese cuisine with sake and wine to create a truly memorable dining experience.
At Kyoto Kitchen, Chef Ito is dedicated to sharing the authentic traditions of Japanese cuisine while inspiring guests through hands-on sushi masterclasses that celebrate craftsmanship, seasonality and the joy of making sushi.
Tom
Sheppard
The Pig - Seasonal, ingredient-led cooking inspired by THE PIG's famous kitchen garden philosophy.
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Thomas is the Sous Chef at THE PIG in the New Forest and has been part of the group for over 7 years. Straight from leaving college, he went to work in a one Michelin star kitchen – The Montagu Arms in Beaulieu – where his passion for cooking truly began, and he worked with the team there for around 6 years. A Hampshire local through and through, Thomas loves the New Forest for its peace and quiet; a very welcome place to walk out to after a busy service!
Tom Lampitt
Tom Younger
Lainston House - The popular duo demonstrate their signature style, showcasing outstanding local produce with plenty of flair.
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Tom younger (Big Tom)
Job role: Junior sous chef at the wellhouse
I trained at The Met in Brighton before beginning my career at a patisserie bakery. I now work at Lainston House Hotel in the wellhouse restaurant cooking with fire, smoke and using local because its best!
How would you describe your style of cooking?
Rich, bold, memorable food - dishes that leave you satisfied and full!
Ingredients you can’t live without
Salt, chilli crunch oil, and good olive oil.
Thomas Lampit (Lampy)
Job role: Chef Tutor at Season Cookery School
I have worked in Kitchens from the age of 14 as well as training at Ludlow & Hereford College for 3 years. I worked at a hotel in Ludlow called Fishmore Hall which had 3 rosettes, before moving to work at Lainston House in August 2017. In 2021 I was promoted to Junior Sous and opened up the Wellhouse Restaurant, cooking with a lot of open flame and smoking techniques. Whilst working in the restaurant I began assisting with the Season Classes before becoming the full time tutor and helping to expand our indoor and outdoor classes.
How would you describe your style of cooking?
My favourite style of cooking would be open fire cooking/ barbequing. Combining spice rubs as well as low and slow smoking and braising.
Ingredients you can’t live without
Butter, salt and garlic.
Stephen
Doyle
Winchester Hotel & Spa - Modern, elegant cooking with a focus on flavour, technique and seasonal ingredients.
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Originally from Ireland, Stephen Doyle has spent over two decades building a career in hospitality, working in four-star hotels in Ireland before moving to England, where he has held senior roles with Hotel du Vin, Jurys Inn and the University of Winchester. Today, he leads the kitchen at Alfred's Restaurant at The Winchester Hotel & Spa.
Inspired by his mum and nan, who cooked everything from scratch using produce from their garden, Stephen's cooking is rooted in honest, seasonal food and a genuine passion for local ingredients. A long-time advocate of Hampshire producers, he works closely with local suppliers to create menus that celebrate the region's exceptional food and drink.
Known for his engaging personality and infectious enthusiasm, Stephen is a passionate advocate for local food and the people behind it. Whether creating seasonal menus at Alfred's Restaurant or cooking live at food festivals, he loves bringing local ingredients to life and inspiring others to support Hampshire producers.
Colin
Nash
Colin Nash Restaurant - Bringing the weekend to a close with beautifully crafted dishes celebrating local produce and creative cooking.
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Colin Nash is renowned for his relentless pursuit of innovation in his kitchen, with over 30 years of experience. One of the most exciting chefs in Dorset winning many awards over his years in the kitchen.
His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school, he wasted no time in enrolling in Bournemouth and Poole catering college, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.
As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way.
He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.
