Tom Nabulsi, head chef at The White Horse in Otterbourne, talks us through his "deep connection" with food - featuring his comfort meal of chicken nuggets, his favourite Hampshire ingredient, and his cooking aspirations.

What first inspired you to become a chef?

I have always had a deep connection with food. Cooking quickly turned into a real passion when I was growing up.

Tell us a bit about your career so far…?

I have been in the kitchens for the Ideal Collection hospitality group since 2019. I joined the team at The White Horse in 2023, and was promoted to Head Chef in January 2025.

What is your proudest career moment to date?

My proudest moment has got to be becoming Head Chef at The White Horse. It’s a new challenge I am very excited to take on.

What is your signature dish?

Lemon sole with Jersey Royals and caper butter. It’s all about balance - fresh, delicate fish paired with buttery potatoes and that sharp, salty hit from the capers.

What is your favourite dish currently on your menu?

Our New Forest Côte de Boeuf. It's rich, tender and it showcases the best of local produce - which is something I am really passionate about.

Where is your favourite place to eat in Hampshire?

You might think I’m biased, but I honestly love eating at The White Horse! It’s a great place to enjoy good food and atmosphere.

What is your favourite meal to cook at home?

After a long day in the kitchen, nothing beats a plate of chicken nuggets and chips. It’s simple and nostalgic and always hits the spot.

What do you like to drink with dinner?

Rum and coke - it's a classic for a reason! It’s refreshing and easy to enjoy, and pairs surprisingly well with a variety of flavours.

What is your culinary guilty pleasure?

Lasagna is comfort food at its finest. Layers of rich meat sauce, creamy béchamel and melted cheese. I could eat it every week and never get bored.

Which key ingredient is always in your fridge?

Chives. They add a bright, fresh finish to so many dishes.

What is your favourite Hampshire ingredient or delicacy?

Asparagus – it’s a real highlight of the Hampshire springtime. I love when it comes into season. It’s packed with flavour and brings a lovely local touch to a dish. It really shows off the best of what our region can offer.

What’s your career ambition?

For me, it’s all about having fun with food. I want to take things outdoors with grilling and barbecue cooking in our new garden kitchen. It will be an exciting step forward and a chance to be more hands-on, seasonal, and social with our food.

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

Garden kitchens and open-fire cooking. We’ve just launched our own outdoor kitchen at The White Horse, complete with grill and wood-fire oven. It’s all about celebrating fresh, seasonal produce, and adding that extra depth of flavour you can only get from fire and smoke.