He may be at the heart of a historic restaurant but his work at the White Star Tavern is all about the future.
Manuel Garza is the head chef at the popular restaurant and hotel in Oxford Street, which was visited by Titanic passengers before the ship's sinking in 1912.
Childhood family meals eating together round a table.
What was the first meal you cooked for someone else?
Fried eggs, chips and chorizo. My Spanish grandma showed me how to fry eggs properly and make chips from fresh potato.
Tell us a bit about your career so far…
I grew up in Spain, attended college, and worked at high end restaurants in Madrid, before I moved to Winchester in 2012. I was head chef at The Bugle in Hamble for five years and achieved two rosettes.
I was then head chef for a large hotel chain and now I am head chef at the White Star.
What is your proudest career moment to date?
[I am] Very proud when I see a customer enjoy my food, and I am very proud when I see an apprentice I've taught come through the ranks.
READ MORE: The award-winning lead development chef who trained with Jamie Oliver
What is your signature dish?
All fish.
What is your favourite dish currently on your menu?
Braised lamb shoulder served with harissa mash potato, buttered fine beans and tagine sauce.
Where is your favourite place to eat in Hampshire?
The Pig in Brockenhurst or the Chessil rectory in Winchester.
What is your favourite meal to cook at home?
Paella as it's great to share with friends and family.
What do you like to drink with dinner?
Matarromera Gran Reserva from Ribera del Duero.
What is your culinary guilty pleasure?
I don't feel guilty about eating anything, I love food!
Which key ingredient is always in your fridge?
Fresh tomatoes.
What is your favourite Hampshire ingredient or delicacy?
Chalk stream rainbow trout.
Which chef do you most admire?
Jose Andres not only for his cooking but for his World Central Kitchen and his humanitarian dedication to helping others around the world.
What’s your career ambition?
To retire back to Spain.
What do you think will be the next big restaurant trend?
A real explosion in mixed cultural cuisine celebrating all countries and all people.
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