HAMPSHIRE Foodies now have the chance to learn the tricks of the culinary trade.

The Montagu Arms’ new head chef will be showcasing his skills at two of Hampshire’s biggest events this summer.

Matthew Whitfield will be cooking in the demonstration kitchens at both the New Forest Show on July 31, and the Lymington Seafood Festival on August 11.

Visitors to both events will get the chance to meet Matt and chat with him about his food and experiences working as a chef.

For the New Forest and Hampshire County Show, which runs from July 30 to August 1, Matt will cook a smoked fillet of chalk stream trout with Hampshire watercress, pine nuts and lemon.

He will also be serving beef brisket in a warm flatbread scented with rosemary, with watercress and a rapeseed oil mayonnaise.

For the Lymington Seafood Festival at Bath Road Park on August 10 and 11, Matt will demonstrate grilled lemon sole with seashore vegetables and crème fraiche.

Visitors will be able to sample crispy sardines in ciabatta with a wine chosen to complement the dish.

Matthew has worked for a succession of Michelin-starred restaurants across Europe, as well as the three-star Eleven Madison Park in New York which was previously number one on the World’s Best Restaurant list

He champions modern British food and sources produce from suppliers from across the New Forest’s coast and countryside.

He also harvests fruit, herbs and vegetables from the hotel’s own kitchen garden.

Matthew will be cooking at 2.30pm on July 31 at the New Forest Show, and 12pm on August 11 at the Lymington Seafood Festival.

Located in Beaulieu village, this 18th-century Montagu Arms hotel is less than a mile away from the Beaulieu National Motor Museum.

For more information, visit www.montaguarmshotel.co.uk