Cookery Demos

Visit the chef demo stage, some of the best local chefs will take you through their favourite recipes. Entertaining you with tricks of the trade and shortcuts, inspiring you to make the perfect dishes at home.

Enjoy some live foodie entertainment and learn something new.

Saturday 17th August

Look who’s cooking

11:00 - 11:40 am: Kerry Witt (Chocolate by Miss Witt)

12.10 - 12.50 pm: Alistair Craig (Executive Chef at The Montagu Arms Hotel)

1.20 – 2.00 pm: Colin Nash (Colin Nash @ The Retreat)

2.30 – 3.10 pm: Callum Jellicoe (Balmer Lawn Hotel)

3:40 - 4:20 pm: Jen Williams (Naked Jam)

About the Chefs

Kerry
Witt

Chocolate by Miss Witt

  • Setting the Scene with Chocolatier Miss Witt…

    Kerry Witt was working with chocolate from a young age using her grandmother's bain-marie to melt chocolate for her much-loved peppermint creams. From these early beginnings, she has gone on to win many awards, including the prestigious Academy of Chocolate Awards –world-renowned for excellence in its field.

    Kerry is also on the judging panel for the Academy of Chocolate Awards.

    For Kerry, it is always about taste and flavour. Depending on where the cacao trees are grown, the variety of cacao pods and terroir of the land gives an entirely different flavour. You will be encapsulated in her world of fine chocolate, ensuring a special treat to delight the senses.

Alistair
Craig

Executive Chef at The Montagu Arms Hotel

  • Alistair’s career began right here at the Montagu Arms as sous chef at The Terrace Restaurant back in 2010. Under the wing of Executive Head Chef and Roux Scholar, Matthew Tomkinson, he was taught by the best and was given the opportunity to work as his Sous Chef.

    Ready for his first head chef role, he left in 2013 for The Horseshoe Inn, a small 2 AA Rosette restaurant in Scotland. Dubbed by Michelin and The Good Hotel Guide as one of Scotland’s best restaurants, his position as Head Chef gave him full responsibility for running the kitchen and creating a simple but delicious menu made up traditional Scottish dishes.

    After three years, Alistair returned to the beautiful New Forest at as Head Chef of our sister hotel Careys Manor’s flagship restaurant, Cambium. With the natural beauty of the forest as his inspiration, he created delicious, menus focusing on simplicity, quality of ingredients and exacting flavours.

Colin
Nash

Colin Nash @ The Retreat

  • Colin Nash is renowned for his relentless pursuit of innovation in his kitchen, with over 30 years of experience. One of the most exciting chefs in Dorset winning many awards over his years in the kitchen.

    His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school, he wasted no time in enrolling in Bournemouth and Poole catering college, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.

    As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way.

    He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.

Callum
Jellicoe

Balmer Lawn Hotel

  • Callum Jellicoe is the senior sous chef at the Balmer Lawn Hotel in beautiful Brockenhurst. His culinary journey started at Balmer Lawns’ kitchen as a commis chef in 2012. After honing his skills and climbing the ranks to demi chef de partie, he decided to head to pastures new.

    Seeking new challenges and opportunities for growth, he ventured to The Terravina in Ashurst, under the mentorship of the renowned sommelier Gerard Basset, whose accolades adorned him as one of the industry's greats. There, he worked alongside Head Chef George, who had previously served as Sous chef to David Everitt-Matthias at the prestigious Le Champignon Sauvage, boasting two Michelin stars.

    Eager to broaden his culinary horizons, he embarked on a journey through distinguished establishments, including The Hobbit in Hythe, The Ferryman in Lymington, and The Haven Restaurant, also nestled in Lymington.

    These experiences not only enriched his skills but also instilled in a deep appreciation for diverse culinary traditions and techniques. He is now back where it all began -  Balmer Lawn Hotel, surrounded by a fantastic team and endless opportunities to create culinary magic.

Jen
Williams

Naked Jam

  • Jen Williams is a woman with many talents. She started her own business of making artisan jams in her kitchen in Barton on Sea over a decade ago.

    Now she runs a local production unit and a cookery school and provides jams and preserves to many prestigious London hotels. Jen stays true to her mother’s values. She grew up in the countryside where she enjoyed game meat with homegrown vegetables and wild fruits from the hedges.

    She is passionate about teaching and informing people about the benefits of healthy food. She has worked in the hospitality industry for more than 20 years and has received the Palme Culinaires from the Council Culinare France.

    She is also an active member of the Disciples of Escoffier UK and a judge and commentator for food events around the world. She holds a degree in Environmental Studies and has dedicated her life to promoting a sustainable future and raising awareness among people.

Sunday 18th August

Look who’s cooking

11:00 – 11.40 am: Martin Dawkins (The Rustic Chef)

12.10 - 12.50 pm: Christian Oner (SALT Co.)

1.20 – 2.00 pm: Colin Nash (Colin Nash @ The Retreat)

2.30 – 3.10 pm: Callum Jellicoe (Balmer Lawn Hotel)

3.40 – 4.20 pm: Andy Oakey (The Sustainable Chef)

About the Chefs

Martin Dawkins

The Rustic Chef

  • I have been a chef for over 25 years, starting in the Royal Navy and having the honour of cooking for the Queen Mother and The Queen along with many other VVips around the world along with serving in Iraq and Kosovo.

    After 9 years of service, I left and worked in London at Petrus, before coming home back to Southampton working for Alex Aitken at Le Poussin as his sous chef and then Head Chef at Simply Poussin in Brockenhurst.

    These days I am a private chef catering along the south coast in people's homes, holiday lets or yachts. I can also be seen in the summer at Food Festivals along the south coast, giving live demonstrations and tips on cooking simple rustic dishes using local Hampshire Fare produce

Christian
Orner

SALT Cø.

  • Introducing multi award-winning private Chef, TEDx Speaker, and esteemed member of the England National Culinary Team.

    His expertise lies in crafting delectable dishes inspired by modern French, British, Mediterranean, and Scandinavian cuisines, skilfully blending his Norwegian and British heritage with his personal culinary preferences.

    Not only will he prepare and present your meals with utmost precision, but he goes the extra mile by taking care of the washing up afterwards. However, perhaps the most noteworthy aspect of his work is his unwavering passion and love for his profession.

Colin
Nash

(Colin Nash Restaurant at The Retreat)

  • Colin Nash is renowned for his relentless pursuit of innovation in his kitchen, with over 30 years of experience. One of the most exciting chefs in Dorset winning many awards over his years in the kitchen.

    His career began at the young age of 13 helping his mum in local restaurants in Christchurch. After school, he wasted no time in enrolling in Bournemouth and Poole catering college, one of the best colleges in England. This led him to Langans Brasserie in the heart of London, his first taste of pressure in a busy kitchen.

    As years went by he developed a passion and understanding of what he wanted to achieve by working in various hotels and restaurants along the way.

    He prides himself on fresh local and seasonal foods and likes to add the occasional twist. “A good meal is like a good movie exciting you along the way” he quotes.

Callum
Jellicoe

Balmer Lawn Hotel

  • Callum Jellicoe is the senior sous chef at the Balmer Lawn Hotel in beautiful Brockenhurst. His culinary journey started at Balmer Lawns’ kitchen as a commis chef in 2012. After honing his skills and climbing the ranks to demi chef de partie, he decided to head to pastures new.

    Seeking new challenges and opportunities for growth, he ventured to The Terravina in Ashurst, under the mentorship of the renowned sommelier Gerard Basset, whose accolades adorned him as one of the industry's greats. There, he worked alongside Head Chef George, who had previously served as Sous chef to David Everitt-Matthias at the prestigious Le Champignon Sauvage, boasting two Michelin stars.

    Eager to broaden his culinary horizons, he embarked on a journey through distinguished establishments, including The Hobbit in Hythe, The Ferryman in Lymington, and The Haven Restaurant, also nestled in Lymington.

    These experiences not only enriched his skills but also instilled in a deep appreciation for diverse culinary traditions and techniques. He is now back where it all began -  Balmer Lawn Hotel, surrounded by a fantastic team and endless opportunities to create culinary magic.

Andy
Oakey

The Sustainable Chef

  • Andy Oakey (The Sustainable Chef) started his mission to share tasty and simple recipes with a big focus on the environment. He started out with the Foodies food festival crew in 2021, and has since been sharing his newly released cookbook, top tips, and hacks at the BBC Good Food Show, Ideal Home Show and beyond. His latest work is looking at how we can better use different kit in our kitchens.