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A New Forest Show Cookery Experience To Remember

Not many New Forest restaurants wowed the crowd like we did!

Did you get a chance to make it down to this year’s New Forest Show? If not I’m afraid to say you may have missed out on our very own Head Chef cooking up a storm for the fantastic people of the Forest.

Mark Young, Head Chef at The Bell Inn, brought an exciting energy when he cooked up his crowd-pleasing summer dish, providing us an insight into his ways around the kitchen and teaching us a thing or two about how to make full use of the ingredients we have to hand.

The day saw Mark showcase his talent to an audience of show-goers. Founded on his ‘waste not, want not’’ ethos, Mark demonstrated how you can use local produce to create a perfect summer dish without wasting any of the ingredients – just like we do at our New Forest hotel!

Mark said: “This was a fantastic opportunity to do something a little bit different. Moving from the usual surroundings of my kitchen at The Bell Inn out to the New Forest fields was an interesting experience which I’m hoping we will be able to do all over again at next year’s event.”

Mark hosted his demo in the Local Produce Market – home to all things locally grown and sustainably sourced. Waste is an industry issue he feels strongly about, our Chef said: “As a member of the New Forest Marque, we’re truly spoilt with good quality food growers and suppliers in the area so I’m only more than happy to support them.”


Dish Of The Day

Mark cooked the delicious Hampshire Lamb dish featured on our summer menu for the audience to sample – @15milefoodie took to Instagram to share their thoughts on the dish: ‘No explanation needed!… This dish was produced by one of my favourite chefs.” So it certainly went down a treat!

If you didn’t get a chance to see Mark, or any other chefs from the New Forest restaurants on the day, you can always book a table to sample our beautiful summer menu before it’s too late.
To reserve a table at one of the most responsible New Forest restaurants and to experience our estate-to-plate ethos for yourself, book online or call the team today.