Meet the chef at luxury Four Seasons Hotel Hampshire

Wild Carrot chef Talha Barkin talks his Turkish roots, his mum's cooking and cheesecake in our meet the chef column. 

What first inspired you to become a chef?

"I grew up in a place where fresh, homegrown and in-season produce are a part of daily life. Home is Koycegiz, Mugla, a charming lakeside town on the Mediterranean coast of Turkey, where my mother’s and grandmother's cooking, combined with abundant of soulful ingredients, inspired my palate at a very young age."

(Image: Four Seasons Hotel Hampshire) What was the first meal you cooked for someone else?

"A selection of Turkish meze for my family."

Tell us a bit about your career so far…?

"My career started in my hometown in Turkey and has taken me all over the world including Dubai, China, Thailand, The Maldives, Singapore, Jakarta and Baku. Working in such diverse destinations has given me a deeper understanding of exciting cultures and cuisines, and I’ve taken something away from each place and role.

"In my current role at Four Seasons Hotel Hampshire as Executive Chef, I’ve been proud to develop and launch new dining outlets and concepts such as La Terrazza – our rustic Italian restaurant that serves authentic wood oven pizzas and Off Piste – our Swiss-inspired winter pop up. Our newest offerings are an indulgent Seafood Menu served in Wild Carrot, and our Gelato Shop serving in-house flavours – the perfect menus for this time of year!"

What is your proudest career moment to date?

"For me, every achievement no matter how big or small, creates a proud moment. However, I cannot skip mentioning how proud I am working for a wonderful company like Four Seasons, which was always a dream of mine in my early career. I don't see working here as just a job, but as a place where I truly belong and feel immense pride in my work."

(Image: Four Seasons Hotel Hampshire) What is your signature dish?

"Depending on the seasonality and availability of the ingredients, Braised Cornish Lamb Shoulder with truffled mash and truffle jus is one of my signature dishes."

What is your favourite dish currently on your menu?

"Handpicked Cornish Crab. We serve it with a touch of creme fraiche, elderflower gel and lovage sauce."

Where is your favourite place to eat in Hampshire?

"La Terrazza at Four Seasons – there is no better pizza in my opinion!"

(Image: Four Seasons Hotel Hampshire) What is your favourite meal to cook at home?

"That would be pan fried seabass and garlic bread for my daughter."

What do you like to drink with dinner?

"It depends on the dish, but I enjoy red wine, preferably Italian."

What is your culinary guilty pleasure?

"Cheesecake!"

Which key ingredient is always in your fridge?

"I’m happy with some Gruyère or Comte, and a good sourdough bread at home."

What is your favourite Hampshire ingredient?

"Smoked Hampshire trout and Tunworth cheese."

Which chef do you most admire?

"There are so many great chefs out there who inspire me, but none more than my mother!"

(Image: Four Seasons Hotel Hampshire)