He's the Masterchef: The Professionals winner who is at the helm of a luxury Hampshire hotel restaurant as it relaunches in the hope of a Michelin star. 

Tom Hamblet, head chef of The Avenue at Lainston House talks venison and Tango in our meet the chef column. 

What first inspired you to become a chef?

"I think it was always going to happen for me. My parents met in a kitchen – my dad is an executive chef and my mum is a pastry chef. My first experience in professional kitchens was with dad at South Lodge when I was 14. They recommended I didn’t follow in their footsteps, but after first getting into kitchens and doing a few young chef competitions, I was hooked!"

What was the first meal you cooked for someone else?

"Frozen pellet mash and sausages for my siblings at about 14. I didn’t read the instructions and ended up making potato soup!"

(Image: Angela Ward Brown for Exclusive Collection) Tell us a bit about your career so far…?

"I’ve moved around a few different Michelin-starred kitchens, including Interlude and Latymer. I wanted to touch on the pastry side, so I went back to South Lodge to learn as much as I could. After two years there, I decided to enter MasterChef: The Professionals, and since then it has taken off!"

What is your signature dish?

"I’m sure in time there will be one. The relaunch of The Avenue is so new – I’m excited to see what guests like best."

(Image: Angela Ward Brown for Exclusive Collection) What is your favourite dish currently on your menu?

"I love the venison loin with beetroot, onion caramel and duck liver sauce. It looks and tastes great and venison has always been one of my favourite meats."

Where is your favourite place to eat in Hampshire?

"Josie’s. There are a few branches around Hampshire and they do the most ridiculously nice breakfast pancakes."

What is your favourite meal to cook at home?

"Fajitas, easy to make and satisfying."

What do you like to drink with dinner?

"Tango Ice Blast, not classy but the best."

What is your culinary guilty pleasure?

"Mayonnaise on everything."

Which key ingredient is always in your fridge?

"Sweet chilli."

What is your favourite Hampshire ingredient?

"The venison is great round here."

(Image: Angela Ward Brown for Exclusive Collection) Which chef do you most admire?

"Rasmus Munk at Alchemist in Copenhagen. I was lucky enough to visit filming MasterChef: The Professionals – the food was incredible and the team so happy."

What’s your career ambition?

"It would be amazing to win a Michelin star. After working in Michelin-starred restaurants for most of my life, it would be incredible to win one for The Avenue at Lainston House."

(Image: Angela Ward Brown for Exclusive Collection)