He's the top New Forest hotel head chef who cooks a special scallop and a lovely lamb.

Chris Wheeldon, of Stanwell House Hotel in Lymington, talks awards, doughnuts and New Forest strawberries in our meet the chef column.

What first inspired you to become a chef?

"My mum’s cooking. She had a real knack for bringing people together through food. That warmth and creativity really stuck with me."

What was the first meal you ever cooked for someone else?

"A classic Sunday roast—it’s still one of my favourite meals to this day. There’s something special about the ritual of it."

(Image: Stanwell House Hotel) Tell us a bit about your career so far…

"I started with a three-year professional cookery diploma, and from there I’ve been lucky to work across some incredible kitchens. My early experience included Goodwood, followed by roles in Hertfordshire and Buckinghamshire - one highlight being under John Burton-Race at (Michelin starred) L'Ortolan.

"After a return to Goodwood as sous chef, I moved to the New Forest and spent seven brilliant years at Careys Manor. I also spent some time working in Australia before heading back to the UK, joining Balmer Lawn, and now I’ve found my home here at Stanwell House."

What has been your proudest career moment to date? 

"Earning 2 AA Rosettes at Ibbetsons in Hertfordshire—it was a real milestone and testament to the hard work of the team."

(Image: Stanwell House Hotel) What is your signature dish?

"Scallops—hands down. They’re such a versatile ingredient and I love finding new ways to bring out their natural sweetness and texture."

What’s your favourite dish currently on the menu?

"The rump of lamb. It’s rich, full of flavour, and a real crowd-pleaser."

Where's your favourite place to eat in Hampshire?

"The Bat & Ball in Breamore. They grow their own vegetables and you can taste the care and freshness in every dish."

What’s your favourite meal to cook at home?

"Duck breast with carrot purée and a red wine sauce. It’s comforting and indulgent, but still elegant."

What do you like to drink with dinner?

"A bold glass of Malbec—it pairs beautifully with richer meats and sauces."

What is your culinary guilty pleasure?

"Doughnuts. In fact, I’m having a doughnut tower at my wedding—why not?!"

Which key ingredient is always in your fridge?

"Sriracha - it adds that perfect kick to almost anything."

What is your favourite Hampshire delicacy?

"New Forest strawberries. When they’re in season, they’re unbeatable."

(Image: Stanwell House Hotel) Which chef do you most admire?

"Paul Ainsworth. His creativity, respect for ingredients, and commitment to his team are all qualities I admire."

What’s your career ambition?

"To achieve 2 AA Rosettes here at Stanwell House. Beyond that, I’d love to step into a group role where I can mentor and inspire younger chefs, help create a positive, supportive kitchen environment, and drive sustainability across our operations."

What do you think will be the next big restaurant trend?

"Regenerative restaurants. I think we’re heading toward a new era of responsibility in the kitchen, not just being sustainable, but actively giving back. That means partnering with regenerative farms, aiming for carbon-negative kitchens, and embracing closed-loop systems where nothing goes to waste."

(Image: Stanwell House Hotel)