Alistair Craig talks lemons, Kimchi straight from the jar, and going full circle in our meet the chef column. 

What first inspired you to become a chef?

"My love of food, the joy that food brings to others and the sense of community from enjoying meals together."

(Image: Montagu Arms) What was the first meal you cooked for someone else?

"When I was at catering college, we learned to make everyday dishes like Shepherd’s pie. I loved recreating what I had learned for my family when I came home."

Tell us a bit about your career so far…?

"My career has gone full circle, having began at Terrace Restaurant as Sous Chef in 2010. Ready for my first Head Chef role, I moved to the Horseshoe Inn, a small 2 AA Rosette restaurant in Scotland three years later. Then in 2016, I returned to the New Forest as Head Chef of Cambium, the restaurant of our sister hotel - Careys Manor, before moving back to The Montagu Arms as Executive Chef in 2023."

(Image: Montagu Arms) What is your signature dish?

"My favourite would be slow-cooked lamb shoulder with ras el hanout, butternut squash houmous and tabouleh as it embraces comfort, warmth, and rich flavours."

What is your favourite dish currently on your menu?

"A salad of hay smoked Hampshire Venison haunch served with red wine pickled pears, crème fraîche, and rocket. It has a unique combination of flavours and textures that blend perfectly."

(Image: The Montagu Arms) Where is your favourite place to eat locally?

"The Beach Hut Café in Dorset has a delicious sausage and bacon bap for breakfast. I like to enjoy it sat on the sand at Friars Cliff Beach."

What is your favourite meal to cook at home?

"A bowl of sushi rice with teriyaki salmon and broccoli with a peanut butter and soy dressing."

(Image: Montagu Arms) What do you like to drink with dinner?

"It depends on what I’m eating, but I do enjoy a glass of wine with a meal."

What is your culinary guilty pleasure?

"Kim Kong Kimchi straight from the jar - it is the best."

(Image: Montagu Arms) Which key ingredient is always in your fridge?

"I would say lemons, as they are just as important as salt for seasoning."

Which chef do you most admire?

"Paul Ainsworth. I love to visit his restaurants and try out new dishes."

What’s your career ambition?

"To build the success of our new menu for The Montagu Arms and work towards building a restaurant that is everyone’s favourite place to go."

(Image: Montagu Arms)