Chris Reeves, formerly of The Lamb at Nomansland and now installed at The Royal Oak at Hilltop, Beaulieu, talks scramble eggs, the full English and cookie pies in our meet the chef column
What first inspired you to become a chef?
“I was working as a pot washer when I was 13 and spent a lot of time watching the head chef cooking in the kitchen. I remember thinking straight away, “I could do that.” That’s really where it all began. Not long after, he gave me the opportunity to help on the starters and desserts section, so by the age of 14 I had already begun my career in the kitchen.”
On the menu at The Royal Oak (Image: Country Inns (New Forest))
What was the first meal you cooked for someone else?
“I was around 11 when I offered to cook my parents scrambled eggs on toast. They both ate it, so I’m taking that as a success!”
Tell us a bit about your career so far?
“While studying catering at Salisbury College, I worked in local pubs and at Thruxton Race Circuit one or two days a week. After a brief period working in hotels and spending a few months in Switzerland, I moved into the gastro pub scene and never looked back. After relocating to Southampton, I joined Country Inns as Head Chef. Now I have the opportunity to create my own menus while sharing my knowledge and experience with my kitchen team.”
On the menu at The Royal Oak (Image: Country Inns (New Forest))
What is your signature dish?
“Braised beef brisket with confit garlic mash, caramelised root vegetables and a rich braising liquor gravy. It’s a real winner every time.”
What is your favourite dish currently on your menu?
“We’ve just finalised our new spring menu, which launches on March 20, and the standout favourite has to be the brisket and blue cheese pie. It’s served with chunky chips, seasonal vegetables and gravy.”
Where is your favourite place to eat in Hampshire?
“I’m a sucker for a full English breakfast on my days off, and my new favourite place to eat is Loomies Moto Café. I’m a biker, so it’s right up my street!”
On the menu at The Royal Oak (Image: Country Inns (New Forest))
What is your favourite meal to cook at home?
“One that we all enjoy together at home is homemade Dorito-coated chicken with homemade wedges and salad.”
What is your culinary guilty pleasure?
“Definitely cookie pies with absolute lashings of cream.”
Which key ingredient is always in your fridge?
“I always make sure I have garlic, carrots, onions, wine for cooking, and plenty of fresh and dried herbs.”
Front of The Royal Oak Hilltop Beaulieu
What is your favourite Hampshire ingredient?
“There’s so much fantastic produce in this part of the world. I’d say Isle of Wight blue cheese and heritage tomatoes are favourites, along with Hampshire beef. And Old Winchester cheese is a must-have as well.”
What’s your career ambition?
“Simply to be the best chef I can be and to continue making people happy with the food that comes out of my kitchen.”
What do you think will be the next big restaurant trend?
“Hot honey sauce is definitely going to be big. It’s a delicious sweet and spicy condiment that works brilliantly as a drizzle, marinade or glaze and adds something special to so many dishes.”
Inside The Royal Oak (Image: Country Inns (New Forest))
