Hampshire &amp; Isle of Wight


<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Lainston-kitchen.jpg" alt="Chef Tom Hamblet Lainston House Winchester Masterchef" class="wp-image-36505" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Lainston-kitchen.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Lainston-kitchen-800x533.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Lainston-kitchen-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Lainston-kitchen-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<h2 class="wp-block-heading" id="h-your-first-job-in-a-kitchen">Your first job (in a kitchen)?</h2>



<p>I was an apprentice at <a href="https://www.exclusive.co.uk/camellia/" target="_blank" rel="noreferrer noopener">Camellia</a> [the three AA Rosette restaurant in South Lodge Hotel, Horsham] aged 15. My dad was executive chef and my mum also worked there as a pastry chef. I went on to become a sous chef. To be honest, I wasn’t always sure what I wanted to do for a career. Hospitality was just part of my life. But by 17, I&#8217;d become really passionate about it.</p>



<h2 class="wp-block-heading" id="h-what-was-it-like-to-work-with-your-parents">What was it like to work with your parents?</h2>



<p>My dad was probably a bit tougher on me than some of the other chefs. Although, that really served to drive me on.</p>



<h2 class="wp-block-heading" id="h-was-winning-masterchef-the-professionals-in-2023-a-turning-point-in-your-career">Was winning Masterchef: The Professionals in 2023 a turning point in your career?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1080" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Masterchef-the-Professionals-winner.jpg" alt="Tom Hamblet winner of MasterChef: The Professionals 2023 chef interview" class="wp-image-36503" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Masterchef-the-Professionals-winner.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Masterchef-the-Professionals-winner-800x576.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Masterchef-the-Professionals-winner-1000x720.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Tom-Hamblet-Masterchef-the-Professionals-winner-768x553.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /><figcaption class="wp-element-caption">Image: BBC</figcaption></figure>



<p>Definitely. Afterwards, I did a three-month residency at Camellia and we were fully booked. Creating a whole new menu was nerve wracking but everyone in the kitchen was so supportive. Winning was an amazing platform for me as a chef. But I’ve always seen it as a springboard, rather than a full stop.</p>



<h2 class="wp-block-heading" id="h-you-recently-became-head-chef-at-the-avenue-at-winchester-s-lainston-house-what-can-we-expect">You recently became Head Chef at The Avenue at Winchester’s Lainston House. What can we expect?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-the-Avenue-Linden-dining-room.jpg" alt="" class="wp-image-36508" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-the-Avenue-Linden-dining-room.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-the-Avenue-Linden-dining-room-800x533.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-the-Avenue-Linden-dining-room-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-the-Avenue-Linden-dining-room-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I did a residency and loved my time at <a href="https://hants.muddystilettos.co.uk/little-black-book/directory/lainston-house/" target="_blank" rel="noreferrer noopener">Lainston House</a> so much I asked if I could return. We reopened <a href="https://www.exclusive.co.uk/the-avenue/" target="_blank" rel="noreferrer noopener">The Avenue</a> (<em>above</em>) in November [2024] after a beautiful refurbishment. I also introduced a new eight-course tasting menu. It’s a whole experience with starters, main courses, desserts, ‘snacks’ and petit fours – which in the kitchen we jokingly call “squeeze ‘em ins.” I need to give credit to our pastry chef, Georgia, too. She came up with a seriously good brioche with garden herb butter. People can’t get enough of it.</p>



<h2 class="wp-block-heading" id="h-sum-up-your-cooking-style-food-philosophy">Sum up your cooking style/ food philosophy?</h2>



<p>I’m still figuring it out to be honest! I tend to lead with seasonal, modern British signatures that are not too confusing and put together well.</p>



<h2 class="wp-block-heading" id="h-have-you-put-any-of-your-masterchef-the-professionals-dishes-on-the-menu">Have you put any of your <em>MasterChef: The Professionals</em> dishes on the menu?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-whipped-cheesecake-tart.jpg" alt="" class="wp-image-36510" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-whipped-cheesecake-tart.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-whipped-cheesecake-tart-800x533.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-whipped-cheesecake-tart-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-whipped-cheesecake-tart-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>No &#8211; but I do use the blackberry and pastis flavour combination I created for the show in my whipped cheesecake tart, which is really popular.</p>



<h2 class="wp-block-heading" id="h-most-memorable-moment-at-work">Most memorable moment at work?</h2>



<p>Probably when I was trying out my starter for the final of <em>MasterChef: The Professionals</em>. I was making a creamy lobster and tomato sauce Américaine. Ben [Wilkinson, Head Chef at The Pass at South Lodge] had just put on fresh chef’s whites and somehow I managed to accidently squirt it all over him. Luckily, he saw the funny side.</p>



<h2 class="wp-block-heading" id="h-oh-dear-have-you-made-any-other-mistakes-at-work">Oh dear! Have you made any other mistakes at work?</h2>



<p>Definitely one or two. I was once pouring a bucket of oil from the fryer and I didn’t close the hatch – it all came flooding out of the bottom. That said, a fellow chef I worked with did it twice!</p>



<h2 class="wp-block-heading" id="h-ever-cooked-for-anyone-famous">Ever cooked for anyone famous?</h2>



<p>I guess you would call Matty [Edgell] famous. He won the Great British Bake Off in 2023. I messaged him afterwards to congratulate him and we ended up becoming friends. We recently had the bestselling author and TV personality Amanda Prowse in the restaurant. If I could cook for anyone, I’d really love to cook for Ed Sheeran as I’m a big fan. Just putting it out there, Ed.</p>



<h2 class="wp-block-heading" id="h-you-re-tired-starving-and-impatient-what-do-you-cook-yourself-for-dinner">You’re tired, starving and impatient: what do you cook yourself for dinner?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1000" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/fried-egg.jpg" alt="a fried egg in a pan" class="wp-image-36509" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/fried-egg.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/fried-egg-800x533.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/fried-egg-1000x667.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/fried-egg-768x512.jpg 768w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>A simple slice of toast with a fried egg and a bit of sweet chilli.</p>



<h2 class="wp-block-heading" id="h-what-would-you-cook-to-impress-a-date">What would you cook to impress a date?</h2>



<p>When I was wooing my partner I made her a fresh pasta from scratch with a delicious herby cheese sauce. She was suitably impressed.</p>



<h2 class="wp-block-heading" id="h-favourite-chef">Favourite chef?</h2>



<p>I’d have to say Jean Delport of the Michelin starred restaurant <a href="https://www.restaurant-interlude.co.uk/" target="_blank" rel="noreferrer noopener">Interlude</a> in West Sussex. He’s so creative and a really great guy. Our cooking styles are quite different but I really loved working in his kitchen and I learned a lot of new techniques.</p>



<h2 class="wp-block-heading" id="h-favourite-cookbook">Favourite cookbook?</h2>



<p>Gordon Ramsay’s most recent: <em><a href="https://www.gordonramsayrestaurants.com/restaurant-gordon-ramsay/the-book/?srsltid=AfmBOoomsKTJXSM8neT2Vja2hppFGxJHRX2RYjZP_RnSCHiLippynXue" target="_blank" rel="noreferrer noopener">Restaurant Gordon Ramsay: A Story of Excellence</a></em>. And Marco Pierre White’s <em><a href="https://www.hachette.co.uk/titles/marco-pierre-white-15/white-heat-25/9781845339906/" target="_blank" rel="noreferrer noopener">White Heat</a></em>. I really enjoy <em><a href="https://www.phaidon.com/store/cookbooks-food-and-drink/ikoyi-a-journey-through-bold-heat-with-recipes-9781838666309/" target="_blank" rel="noreferrer noopener">Ikoyi</a></em> too. I was gifted it by chef Jeremy Chan during <em>MasterChef: The Professionals</em>.</p>



<h2 class="wp-block-heading" id="h-favourite-type-of-cuisine">Favourite type of cuisine?</h2>



<p>It’s not something I like to cook myself but I love to eat Asian food. My dream table as a guest would be at Danial Calvert’s <a href="https://www.sezanne.tokyo/" target="_blank" rel="noreferrer noopener">Sézanne</a> restaurant in Tokyo, Japan.</p>



<h2 class="wp-block-heading" id="h-favourite-kitchen-gadget">Favourite kitchen gadget?</h2>



<p>A <a href="https://microplane.com/" target="_blank" rel="noreferrer noopener">Microplane</a>, which is a super sharp grater. I use it as a lemon zester and for garlic too. It’s really handy.</p>



<h2 class="wp-block-heading" id="h-favourite-local-cafe-restaurant-hotel">Favourite local café? Restaurant? Hotel?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="1500" height="1500" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes.jpg" alt="Josies Winchester Hampshire cafe Pancakes" class="wp-image-28658" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes.jpg 1500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-800x800.jpg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-1000x1000.jpg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-400x400.jpg 400w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-768x768.jpg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-525x525.jpg 525w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-500x500.jpg 500w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2022/10/Josies-pancakes-1100x1100.jpg 1100w" sizes="(max-width: 1500px) 100vw, 1500px" /></figure>



<p>I love <a href="https://www.josieswinecoffee.com/" target="_blank" rel="noreferrer noopener">Josie’s</a> café in Winchester. The pancake stacks are immense.</p>



<h2 class="wp-block-heading" id="h-favourite-local-markets-and-suppliers">Favourite local markets and suppliers?</h2>



<p>Hogget and Boar in Kingsworthy and Walter Rose in Wilts for meat, Coopers in Andover for fish. And Portland Shellfish are brilliant too.</p>



<h2 class="wp-block-heading" id="h-most-over-rated-dish-or-ingredient">Most over-rated dish or ingredient?</h2>



<p>Blackened cod. That could be controversial but I feel like it’s been so overdone. And I don’t understand Eggs Florentine. Why put spinach with poached eggs when smoked salmon works so perfectly?</p>



<h2 class="wp-block-heading" id="h-the-dish-you-re-most-proud-of-creating">The dish you’re most proud of creating?</h2>



<figure class="wp-block-image size-full"><img decoding="async" loading="lazy" width="2560" height="1707" src="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-scaled.jpeg" alt="" class="wp-image-36506" srcset="https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-scaled.jpeg 2560w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-800x533.jpeg 800w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-1000x667.jpeg 1000w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-768x512.jpeg 768w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-1536x1024.jpeg 1536w, https://dev.muddystilettos.co.uk/hants/wp-content/uploads/sites/17/2025/02/Lainston-House-Venison-loin-dish-2048x1365.jpeg 2048w" sizes="(max-width: 2560px) 100vw, 2560px" /></figure>



<p>Probably the venison loin with beetroot, onion caramel and duck liver ganache sauce we have on the menu at The Avenue. I was tipped off that Lainston House diners love venison and they certainly do. It’s really popular.</p>



<h2 class="wp-block-heading" id="h-tell-us-your-best-ever-cooking-tip">Tell us your best ever cooking tip?</h2>



<p>Have confidence, keep tasting what you’re making and stick with it.</p>



<p><em>Tom Hamblet is Head Chef at <a href="https://www.exclusive.co.uk/the-avenue/" target="_blank" rel="noreferrer noopener">The Avenue</a> at <a href="https://hants.muddystilettos.co.uk/little-black-book/directory/lainston-house/" target="_blank" rel="noreferrer noopener">Lainston House</a>, Woodman Lane, Sparsholt, Winchester, Hampshire, SO21 2LT. Tel 01962 776088.</em></p>


What’s cooking? Tom Hamblet, Lainston House

You may also like