He's the fly fishing New Forest pub chef with the freshest catch of the day on his delectable menu.
Chris Pilbeam, from The Royal Oak at Hilltop, Beaulieu, talks dumplings and roast dinners in our meet the chef column.
What first inspired you to become a chef?
"My mother inspired me. She used to work in hotels and I used to spend a lot of time in kitchens watching the hustle and bustle of the catering scene."
What was the first meal you cooked for someone else?
"The first meal I ever cooked was a roast dinner, for my family for a celebration."
"It all started at 14 years old, studied at college and got a one day a week apprenticeship. After a few years of college, I ended up in London. The city life wasn't for me and I came back to countryside of the New Forest. I have stayed here for the last 15 years."
What’s the proudest moment of your career so far?
"Becoming a head chef at a young age. Going from working in London to quickly establishing a presence in the catering world in the Forest, making my mark quickly and being head chef by the age of 28."
What’s your signature dish?
"All things game and fish as i enjoy fly fishing in my spare time and creating dishes around the fish I catch."
What’s your favourite dish on the menu right now?
"My favourite dish would have to be our Chicken Roulade stuffed with wild mushroom duxelles, sweet potato and celeriac dauphinoise, green beans and red wine. Just because of it's powerful flavour combinations."
"Gurkha Asian Fusion in Ringwood for their famous dumplings."
Which chef do you most admire?
"Marco Pierre White. I have followed his journey throughout my catering career."
What’s your favourite ingredient?
"Fish. With my fly fishing hobby it lets me embrace all the types of fish that I catch, allowing me to be creative with different ingredients to create new flavours."
What’s your career ambition?
"My ambition is to be able to buy my own land and rear and sell my own produce."
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