Head chef Ben Brooks celebrates 10 years in Balmer Lawn Hotel’s kitchen

The head chef at a family-owned Brockenhurst hotel has marked a 10-year milestone.

Ben Brooks (32) joined the four-star Balmer Lawn straight from the nearby college, working his way up through the ranks before leaving to work at other restaurants in the area.

Returning in 2015 as a commis chef, he was promoted to chef de partie after just three months. He took on the top role of head chef in 2021, and now oversees a team of 14.

Alison Wilson, co-owner of the hotel with husband Chris, said Ben is “one of the most naturally talented chefs that we have come across in the 25 plus years that we have owned the hotel”.

“We are lucky to have him,” she continued. “At just 32 years of age, he has a wealth of experience and is very creative, regularly coming up with new ideas for dishes for our resident guests, and visiting diners.

“He oversees both our fine-dining restaurant – Beresfords – and the more casual Lodge, Kitchen & Bar, but without compromising on ingredients or quality. Wherever people choose to dine, they are guaranteed a fabulous meal, with exemplary service from our servers.”

Ben is busy putting together an Autumn menu, which features dishes like sweet potato gnocchi with pickled shimenji mushrooms, toasted seeds, micro herbs, and New Forest cep ketchup; and pan fried stonebass with prawn and chilli tart and roasted apple and grilled leeks in a lobster bisque,

All dishes are subject to availability and use locally sourced produce where practical.

For more information or to book a table at Balmer Lawn Hotel & Spa, visit www.balmerlawnhotel.com