Cookery Demos
Visit the chef demo stage, some of the best local chefs will take you through their favourite recipes. Entertaining you with tricks of the trade and shortcuts, inspiring you to make the perfect dishes at home.
Enjoy some live foodie entertainment and learn something new.
Saturday 16th August
10.30 - 11.15 am: Gerard Molloy (Chewton Glen)
11.30 - 11.50 am: Jennifer Williams (Naked Jam)
12.00 - 12.45 pm: Colin Nash (Colin Nash Restaurant)
1.00 - 1.45 pm: Stephen Doyle (Winchester Hotel & Spa)
2.00 - 2.20 pm: Simon Noble (The Noble Bee)
2.30 - 3.15 pm: Alistair Craig (Montagu Arms)
3.30 - 3.50 pm: Tracy Thew (New Forest Shortbread)
4.00 - 4.45 pm: Andrew Gault (Voco)
About the Chefs
Gerard
Molloy
Chewton Glen - Elegant, modern British cuisine from one of Hampshire’s most prestigious hotels – classic flavours with a local twist.
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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 top restaurants across Ireland and the UK.
Gerard teaches a delectable selection of full-day, half-day, and evening classes that bring an international flavour to The Kitchen Cookery School, such as Italian Classics, Southeast Asian Street Food, Middle Eastern cuisine, and much more!
Jennifer
Williams
Naked Jam - From hedgerow to jar – discover the magic of foraging and wild ingredients in award-winning handmade preserves.
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Jennifer Williams is the founder of New Forest artisan producer Naked Jam. Started over 13 years ago in her kitchen in Barton on Sea, the company now has a production unit and cookery school in Hordle and supplies many top London hotels with jams and preserves.
She grew up in Wales where her mother taught her how to forage for flowers and fruits in a way we would now label ‘sustainable’. Whether collecting rosehips, sloes, blackberries, or rowanberries, she harvested only what could be easily reached – everything else was left for birds and animals. She made gifts of jams, jellies and chutneys using ingredients from the garden and hedgerows, bottling and labelling as she went, and learning that you can only make the best with the best.
With an environmental degree, a wealth of experience and an understanding of environmental issues, Jen is firmly committed to sustainable practices.
Colin
Nash
Colin Nash Restaurant - Stylish, seasonal cooking from one of the region’s most exciting talents – a masterclass in flavour and finesse.
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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.
Stephen
Doyle
Winchester Hotel & Spa - Expertly crafted, seasonal cuisine from a chef who brings elegance and precision to every plate.
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Growing up I used to watch my Mam and Nan cook from scratch, such as fruit tarts, jams and lots more. Most of the food from my Nans garden as well. We all helped out in the garden as well so I had a good understanding from early where food comes from and how to look after it, and I got paid pocket money so we were all happy.
Started off in Ireland with Little Chef with my brother (haven’t stopped blaming him since) got the bug and eventually got into some of the 4 star hotels around Ireland through the gift of the gab (never give up attitude and willing to work for peanuts). Moved to England around 16 years ago and have worked for some great hotels including Jurys Inn and Hotel Du Vin as well as some very memorable years at the University of Winchester.
I have been at The Winchester Hotel and Spa since November 2023 and have loved every minute (so far), I have achieved a lot but there is so much more to do. I have the best team I have every had the pleasure to work with.
We at The Winchester Hotel and Spa are passionate about allergens and removing them as much as possible from dishes. We are currently working towards a allergy accreditation.
I love what I do and am very lucky to be in a Hotel with a Gm and owners that are ‘foodies’ and allow me to keep moving the food forward using some amazing suppliers and ingredients. I just want to see where we can take this restaurant.
Simon
Noble
The Noble Bee - Nature’s nectar: uncover the health benefits of raw honey and step into the buzzing world of local bees.
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Simon Noble; founder of The Noble Bee, now looks after almost 100 hives in different locations across The New Forest.
Simon started beekeeping in 2014, when the seed was sown for what would blossom into The Noble Bee. While the business officially took flight in 2020, Simon had been nurturing its roots since his early days of beekeeping as a hobby.
Simon's journey into beekeeping started when he stumbled upon a fallen beech tree in a nearby woodland following a storm in January 2014. Within the hollow of that tree resided a thriving wild colony of bees, sparking the beginning of his remarkable journey.
From this serendipitous encounter, the story of The Noble Bee unfolded and although Simon started beekeeping in 2014, he also has fond childhood memories of helping harvest the honey from his Dads bees. You could say it was written in the stars, or simply; ‘meant to bee’
Alistair
Craig
Montagu Arms - Confident, bold flavours and exceptional technique – a seasonal showcase from a top New Forest kitchen.
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Alistair’s career began right here at the Montagu Arms as sous chef at The Terrace Restaurant back in 2010. Under the wing of Executive Head Chef and Roux Scholar, Matthew Tomkinson, he was taught by the best and was given the opportunity to work as his Sous Chef.
Ready for his first head chef role, he left in 2013 for The Horseshoe Inn, a small 2 AA Rosette restaurant in Scotland. Dubbed by Michelin and The Good Hotel Guide as one of Scotland’s best restaurants, his position as Head Chef gave him full responsibility for running the kitchen and creating a simple but delicious menu made up traditional Scottish dishes.
After three years, Alistair returned to the beautiful New Forest at as Head Chef of our sister hotel Careys Manor’s flagship restaurant, Cambium. With the natural beauty of the forest as his inspiration, he created delicious, menus focusing on simplicity, quality of ingredients and exacting flavours.
Tracy
Thew
New Forest Shortbread - Teatime treats made the traditional way – how simple, local ingredients create the perfect crumb.
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New Forest Shortbread has been delighting visitors to the New Forest National Park since 2015. Founded by Tracy Thew, what began as a personal passion has grown into a thriving local business, known for its handcrafted, award-winning all-butter shortbread.
Tracy leads a dedicated team of local staff, creating melt-in-the-mouth shortbread in small batches. Since 2017, the business has proudly carried the New Forest Marque, a symbol of authenticity and local quality.
Deeply rooted in the New Forest community, the company values sustainability, team welfare, and strong local partnerships. Ingredients are sourced from local suppliers like Harvest Fine Food, using Westbury-made Arla butter from nearby dairy farms. The business also collaborates with the New Forest Tea Company, Mozzo Coffee, and Hampshire Lavender Fields to create unique recipes.
New Forest Shortbread supports local shows and retailers within the National Park and packages its products in recyclable bags and beautifully illustrated boxes featuring stories about the region. Each bite offers an artisan experience, full of heritage, care, and local flavour.
Andrew
Gault
Voco - A fresh taste of the coast – contemporary classics reimagined with punchy flavours and creative flair.
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Started cooking in the North of Scotland in 1990s in a local hotel,
In 1996 i had the opportunity to work for Gleneagles in Perthshire, in 2001 i left Gleneagles and gained experience working for several 5 star hotels including St Andrew Bay, the K club, Turnberry, and Burj al Arab in Dubai.
I moved back from Dubai in 2006 and settled on the south coast of England and moved to Balmer lawn hotel in October 2021 where I have been executive Head chef since .
Sunday 17th August
10.30 - 11.15 am: Christian Orner (Cookery School to SALT Cø.)
11.30 - 11.50 am: Mark Williams (New Forest Spirits)
12.00 - 12.45 pm: Colin Nash (Colin Nash Restaurant)
1.00 - 1.45 pm: Baz Zengin (The White Buck)
2.00 - 2.45 pm: Matt Manns (Burley Manor)
3.00 - 3.20 pm: Miss Witt (Chocolate Expert)
3.30 - 4.15 pm: Martin Dawkins (The Rustic Chef)
About the Chefs
Christian
Orner
Cookery school to SALT Cø. - Private Chef and Chocolatier. High end restaurant cooking in the comfort of your own home.
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Multi Award Winning Chef, Chocolatier, TEDx Speaker and part of the England National Culinary Team.
I run SALT Cø. Private Chef and Chocolatier, based in Poole, Dorset.
We specialise in cooking modern French, British, Mediterranean and Scandinavian foods bringing together my Norwegian and British Heritage as well as my favourite cuisines. We then come to you to cook, serve AND do the washing up as well. And arguably the most important bit; I love my job!
Mark
Williams
New Forest Spirits - Crafted with care and character – discover the process behind The Spirit of the New Forest®, from still to serve.
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Meet Mark: New Forest Spirits Head Distiller & Founder
With over 30 years’ experience as a trained chemist, Mark has mastered the art of flavour. His scientific background, paired with a true passion for distilling, allows him to balance botanicals beautifully and create spirits with genuine character.
Colin
Nash
Colin Nash Restaurant - Back by popular demand with new seasonal inspiration – more creativity, more flavour, more flair.
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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.
Baz
Zengin
The White Buck - Modern pub food at its finest – a relaxed demo blending comfort, creativity, and standout ingredients.
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Baz has been at the White Buck for nearly 2 years, and 10 years within Fuller's, and previously had experience in Ireland and Europe for another 13 years as a chef.
He is originally from Turkey and has vast experience within various kitchens and with different cuisines.
Baz's favourite cuisine is Mediterranean, and has plenty of these choices, or at least a take on them, on the White Buck's menus.
He likes to create dishes from scratch, using the best ingredients possible to make delicious dishes.
Baz enjoys doing themed evenings at the White Buck, such as a 'Mediterranean evening' and food and wine pairing evenings, as well as firing up our wood-fire oven for freshly made dishes in the Summer!
Matt
Manns
Burley Manor - Mediterranean flavours meet New Forest produce – bold, sun-drenched dishes with a refined edge.
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Our talented chef Matt draws inspiration from the New Forest’s rich landscapes, using locally-sourced ingredients to create dishes that sing with flavour and authenticity. The menu evolves with the seasons, offering a vibrant array of options that showcase the region’s freshest produce, from succulent Hampshire lamb to hand-picked garden vegetables.
Miss
Witt
Chocolate Expert - A sweet finale: explore the secrets of artisan chocolate-making and sample irresistible treats.
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Based in the New Forest, Miss Witt is an award-winning chocolatier with a passion for creating memorable chocolate experiences. She runs educational workshops for schools and fun, engaging chocolate events for corporate clients, all designed to inspire, entertain, and delight.
Miss Witt has taught the art of chocolate in the UK and also to chocolate students in Ecuador, whilst taking part in the cacao harvest for one of her favourite producers, Cardenas chocolate .
Martin
Dawkins
The Rustic Chef - A flavour-filled finish to the weekend – hearty, soulful dishes that put local produce centre stage
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I have been a chef for over 25 years, starting in the Royal Navy and having the honour of cooking for the Queen Mother and The Queen along with many other VVips around the world along with serving in Iraq and Kosovo. After 9 years of service i left and worked in London at Petrus, before coming home back to Southampton working for Alex Aitken at Le Poussin as his sous chef and then Head Chef at Simply Poussin in Brockenhurst.
These days I am a private chef catering along the south coast in people's homes, holiday lets or yachts.I can also be seen in the summer at Food Festivals along the south coast, giving live demonstrations and tips on cooking simple rustic dishes using local Hampshire Fare produce
