Meet the chef at the helm of a top Southampton steakhouse

Oskar Beim, head chef at Porters Steakhouse, talks ChalkSteam Trout, Australian wagyu steaks and New Forest pannage pork in our meet the chef column.

What first inspired you to become a chef?

"It all started as a part time job while I was still studying. Then I discovered Michelin starred restaurants and that inspired me to become a professional chef and cook at the highest level."

What was the first meal you cooked for someone else?

"Scrambled eggs. Growing up in a big family, we often had family dinners and breakfasts. Eventually, it was my turn to take on the cooking duties."

(Image: Supplied) Tell us a bit about your career so far…?

"It all began as a part-time job in Poland. I left uni and moved to England almost a decade ago. My first job was at Bella Italia in Southampton, before I moved to Jurys Inn.

"Then I ended up in The Pig where I have really started growing as a chef. I spent three years working at both The Pig and The Pig on the Beach.

"At 32, I felt it was now or never to chase my dream of working in a Michelin starred restaurant, so I moved to London.

"I had the privilege of working at Marcus by Marcus Wareing and Dinner by Heston Blumenthal, expanding my skills in two of the most known kitchens in London. After two and a half years in London, I reached a turning point where I knew I wanted to cook my own dishes and lead my own kitchen and so the opportunity came up to lead Porters Steakhouse."

What is your signature dish?

"Every kitchen you work in, every dish you create, every new ingredient you explore, and even every mistake you make, adds a piece to the puzzle of your growth as a chef.

"Drawing from all of that experience, I created a dish for my menu: Chalk Stream Trout, served two ways—cured and confit, accompanied by lemon gel, wasabi yoghurt, dill, and radish. It’s a simple, fresh, and light starter, offering a perfect introduction before the heavier courses."

(Image: Supplied) What is your favourite dish currently on your menu?

"I love meat! I have Australian A5 wagyu sirloins on my menu and they are just amazing. One of the best steaks I have ever had!"

What is your favourite meal to cook at home?

"I really enjoy cooking comfort food at home. One of mine and my girlfriend's favourites are tacos with every possible filling, some more traditional, others more unusual. Another one of my favourites is the humble Polish Schabowy (pork schnitzel)."

What do you like to drink with dinner?

"Milk."

What is your culinary guilty pleasure?

"Cheeseburger."

Which key ingredient is always in your fridge?

"Butter."

What is your favourite Hampshire ingredient?

"New Forest Pannage Pork. I do really love meat! I was lucky enough to cook some pannage pork while working in The Pig and I think it's really really good."

(Image: Supplied) Which chef do you most admire?

"Chef Grant Achatz from Alinea in Chicago. Even though molecular gastronomy is not really my thing, I love what they do in their restaurant. If you also think that the chef lost his sense of flavour and was still able to create new dishes and explain to other chefs how they are supposed to taste is mind blowing."

What’s your career ambition?

"Run a successful restaurant and please my guests every time they come to try my food."

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

"Cooking on open fire! I think chefs will go back to their roots and use humble ingredients and ways of cooking to impress their diners."

(Image: Supplied)