He's the Hampshire hotel head chef with 2AA rosettes and a menu packed with local produce. Jacob Rowley, of Oakley Hall Hotel, talks Five Guys burgers and bee keeping in our meet the chef column. Tell us a bit about your career so far.
..? "I started as a kitchen porter at a restaurant in Surrey, before moving to Tasmania to be an apprentice chef in a hotel.
Since then, I’ve worked at several luxury hotels with brilliant chefs in the UK. "Before starting at Oakley Hall, I was working at a hotel in Kensal Rise, London. I decided to move out of the city to the countryside.
I wanted more opportunities to work with local suppliers, which I can now do in Hampshire." (Image: Oakley Hall Hotel) What is your proudest career moment to date? "Being awarded 2AA Rosettes consecutively is something that we are incredibly proud of. But to me, being a chef is more than receiving awards.
We have strong relationships with local suppliers across Hampshire and use their high quality produce in our dishes." What is your favourite dish currently on your menu? "Hampshire Shepherd Lamb Rump, rainbow chard, petit pois, lamb bacon, lamb and apricot jus." Where is your favourite place to eat in Hampshire? "I don't get much opportunity to eat out, but I do have a long list of places that I want to try including AO, Lainston House and Pulpo Negro.
" (Image: Oakley Hall Hotel) What is your favourite meal to cook at home? "My partner cooks most of the time, but when I do cook it's any joint of beef!" What.