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Former head chef at The Three Tuns pub in Bransgore, Colin Nash, takes over The Lamb Inn at Winkton

THE Lamb Inn at Winkton has been taken over by well-known chef Colin Nash, who ran the kitchen at The Three Tuns pub in Bransgore for 16 years.

He and his partner Juliet Parsons recently took over the reins, and Colin has rewritten his menu to feature English tapas while retaining his most loved dishes from The Three Tuns including the crispy duck and Hampshire pork belly.

“Instead of being restricted to just one dish, customers can try multiple options,” said Colin, who lives on-site. “Having been a chef in this area for such a long time, I know a lot of local hunters and fishermen – they’ll be supplying me with game and fresh fish from Mudeford Quay.

The Lamb Inn at Winkton
The Lamb Inn at Winkton

The Sunday lunch is proving very popular, and as well as doing beef every week Colin will offer a “guest roast” like venison wellington, roast shank of lamb or whatever meat is in season.

The community has really got behind the venture, with people giving their time freely to help out with gardening, painting and chopping wood. Local chefs have even been rolling up their sleeves with Colin in the kitchen when the pub is at its busiest.

“The response has been amazing,” said Colin, who is a regular at Christchurch and Highcliffe food festivals. “People have seen this pub down and out so many times so they desperately want this place to work.

“They’ve been really interested in what we’re doing here and at weekends we’ve been inundated.

“It’s a great start and I’m so excited for the summer – we have lots of plans but I don’t want to run before I can walk. We want to do some barbecues and I’m keen to revamp the outside areas to expand the dining space.

Owners of The Lamb Inn Colin Nash and Juliet Parsons
Owners of The Lamb Inn Colin Nash and Juliet Parsons

“Food and drink-wise – I don’t want to do what every other pub is doing; it bores me. For instance my artisan cheese board is not your typical pub cheese board; and rather than offering just your standard New Zealand sauvignon, we have some from Uruguay which has been really popular, with people asking for it again and again.”

Dishes on the menu include Cornish mussels in Dickie’s Dribble cider (£8), New Forest Mushroom and truffle mayo toast (6), black truffle risotto (£9), monkfish cataplana (£14), Dorset snails in garlic butter (£5), and fig and crispy lamb crostini (£5).

The Lamb has a traditional homely feel, with comfortable sofas, cosy throws and wood burning stoves. It features a separate dining area, with more formal seating and lots of light coming through.

“Wherever they are in the pub, customers can order whatever food they want – there’s no separate menu for the bar menu,” said Colin, a father of three.

Colin, who started his career at the iconic Langan’s Brasserie in Mayfair, London, also runs cookery classes at local schools.

“Some of the children had never tried fish before,” he said. “Educating children about the importance of fresh food is so important – it’s astonishing how many children aren’t eating it.”

For more information, visit thelambwinkton.com, call 01425 672964, or follow The Lamb Inn on Facebook.

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