He's the top New Forest Hotel chef with a passion for food which began in his grandmother's kitchen and grandfather's greenhouse.
Jordan Knox, from Samphire at Stanwell House in Lymington, talks pre-war dinners and letting local produce shine in our meet the chef column.
What first inspired you to become a chef?
"I used to cook with my nan at weekends, usually making pre-war dinners and very old-fashioned cooking - it took off from there!"
What was the first meal you cooked for someone else?
"Homegrown tomato soup from my grandad’s greenhouse with basil, also from the greenhouse."
Tell us a bit about your career so far…?
"Having moved around the country a fair bit for work, including having spent time cooking up north, I love being back on the south coast. We have the forest on our doorstep as well as the coast, and I feel the produce here is unbeatable - it’s a really fortunate position for a chef to find themselves in."
What is your proudest career moment to date?
"Retaining two rosettes at my previous employment was a good feeling, and something I’m aiming to achieve at Stanwell House. Watch this space!"
What is your signature dish?
"I love cooking a herb crusted lamb rack, served pink, with dauphinoise potato and a really rich a flavourful jus."
What is your favourite dish currently on your menu?
"My approach is to let specific local produce shine when in season. We have some fantastic local asparagus and strawberries for example, but our Gressingham duck breast dish is a highlight right now, really simple but packed full of flavour. Our Isle of Wight tomato and burrata salad with serrano ham is another punchy, seasonal favourite."]
Where is your favourite place to eat in Hampshire?
"The Pig in the Forest is always a winner. Having previously worked for the company, I know it well and have a lot of respect for their concept. Balmer Lawn Hotel in Brockenhurst is another standout spot close to home. They recently changed their menu concept and it now has quite a similar approach to my food ethos, so winning both ways there!"
What is your favourite meal to cook at home?
"Quite a simple one really. My partner and my go-to is a whole chicken with 50 cloves of garlic, served with a nice crusty loaf to mop up all of the delicious cooking juices!"
What do you like to drink with dinner?
"I tend to go for a good quality dark rum."
What is your culinary guilty pleasure?
"Any trip to the pastry section always results in a detour and a hunt for a little sweet treat… Anything chocolaty is a winner for me!"
Which key ingredient is always in your fridge?
"A good quality unsalted butter is a staple."
What is your favourite Hampshire ingredient?
"I love Isle of Wight tomatoes when they’re bang in season. I recently popped down to the Christchurch Food Festival and stumbled across their tomato balsamic vinegar too... it’s an unbelievable product."
Which chef do you most admire?
"Simon Rogan. I ate at his 2 Michelin star restaurant [ION Harbour] in Malta a couple of years ago. It was one of my best dining experiences ever."
What’s your career ambition?
"Ensure that people have dining experiences they won't forget by serving up the best food we can at Stanwell House."
What do you think will be the next big restaurant trend?
"The industry is ever evolving but from what I can tell I think a return to simple dishes packed full of flavour and unpretentious food and dining is certainly the next big shift."
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