He's the celebrated head chef at a luxury hotel in the heart of the New Forest.
Ben Brooks, from Balmer Lawn Hotel, talks pickled baby beetroots and wild Hampshire garlic in our meet the chef column.
What first inspired you to become a chef?
"Since a very young age I've always loved to cook for others. Since I can remember, I wanted to be a chef."
What was the first meal you cooked for someone else?
"Ham and cheese pasties in our family villa in Spain, I was 11 I think. They went down very well."
What is your signature dish?
"It would have to be a starter I created in 2018. Pickled baby beetroots, heather honey goats curd, garden pea purée, pickled shallot rings, and fresh horseradish. For me, this dish hits everything in terms of balance, flavour, and texture."
What is your favourite dish currently on your menu?
"Rack of Lamb with rosemary pommes Anna, grilled leeks, smoked celeriac, and red wine jus. This seasonal main course is typical for this time of year and is very popular."
Where is your favourite place to eat in Hampshire?
"Albero in Brockenhurst. It’s classic Italian which is my favourite cuisine. It never disappoints!"
What is your favourite meal to cook at home?
"Fresh pasta/linguine with chorizo, tiger prawns, peppers, olives, feta, and fresh basil on the top. Simple but delicious!"
What is your culinary guilty pleasure?
"What we call 'a mash slider' at work. It’s a slice of sourdough, buttered, with creamed mash on the top and drizzled with red wine sauce or peppercorn sauce. To most it will sound strange, but it hits the spot for me every time."
Which key ingredient is always in your fridge?
"Garlic and thyme. I love the flavour."
What is your favourite Hampshire ingredient?
"At the moment it would have to be wild Hampshire garlic. It’s a fantastic ingredient and I happen to know a place where I can go and pick it."
Which chef do you most admire?
"Paul Ainsworth. He is very honest but fair and his food is incredible! I look forward to visiting his restaurant No.6 in Padstow. He's also from Southampton so that's an added bonus!"
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