A HEAD chef has returned to the Montagu Arms in Beaulieu to take the helm at the hotel’s brasserie, Monty’s Inn.
Tom Sheppard, who previously worked at the venue for four years from 2010, is back to take the place of Robbie Mclean.
The restaurant said his menu will offer traditional British classics with a modern twist showcasing “creative flavours and textures”.
New dishes will include blackened garlic chicken Kiev, lamb Barnsley chop with kohl rabi and garden mint, and nettle gnudi (Italian dumplings) with sunflower seeds, preserved tomatoes, chard and nettles from the hotel garden.
Staying on the menu is the Scotch egg created by his predecessor which won plaudits by taking second prize in the prestigious annual Young’s Scotch Egg Challenge in London.
Tom said: “The focus at Monty’s Inn is firmly on locally-sourced, seasonal ingredients, and this is something I am passionate about.
“We grow our own fruit and vegetables in our kitchen garden and use local suppliers from the coast and countryside around the New Forest and Hampshire.
“I am looking forward to working with the brilliant kitchen team, creating delicious new dishes that take advantage of the fantastic local produce available to us.”
Tom’s hospitality career started at the Southampton branch of Caribbean dining chain Turtle Bay before he joined the Montagu Arms as chef de partie in charge of a kitchen section.
He moved to The Pig in Brockenhurst in 2014, going on to become second-in-command sous chef.
James Hiley-Jones, managing director of Greenclose Hotels which runs the Montagu Arms, Monty’s Inn and Careys Manor, said: “We are delighted to welcome Tom back to our company in his new role as head chef at Monty’s Inn.
“Tom brings his passion for local, seasonal ingredients to his role, and has a clear vision for what he wants to achieve at this beautiful, traditional country pub. I’m very excited to see what lies ahead.”
For more information visit www.montaguarmshotel.co.uk.