Ahead of this year’s Foodies Festival, which comes to Winchester from July 14, we speak to five local star chefs who will be appearing on stage about their Hampshire food loves and favourite dishes.
Gordon Stott
Chef Patron at The Purefoy Arms, Preston Candover
Gordon Stott, 32, started his first solo pub, The Purefoy Arms in the pretty village of Preston Candover in May 2018 following a major refurbishment to reflect Gordon’s vision of a modern British pub. The regularly changing menu contains everything from your usual pub classics with a modern twist to the seven-course tasting menu with matching wine, which really showcases what Gordon and his team can produce.
How did you get started in the culinary world?
I started in an amazing culinary school call tante marie, there I earnt my Cordon Blue Diploma, which was one of my highest achievements back then.
Which ingredient would you take with you to a desert island?
I love potatoes, any kind, mashed, fried, baked, sauteed ect, it is the one ingredient I won't go without.
Who is your food hero
I admire most chefs as this is a tough business to be in and whoever can rise in this industry really has their head screwed on, but if I had to choose one I would say Tom Kerridge, as he has brought the pub side of hospitality to a new level.
When I’m home alone I eat…
My favorite meal to have on my day off would be a roast dinner, I never have a week without one.
Tell us you foodie goals
As long as I have a great business and an amazing team serving top notch food and drink there is not much else I can hope for, (but a star would be nice!)
Your food motto is…
Fresh is best
Your final meal would be
Most likely a nice ribeye with all the trimmings, peppercorn sauce, chips, mushroom etc.
Tim Goodwin
Owner and Executive Baker at The Street Bakeshop
Tim, 40, was born and raised in South Africa before coming to the UK in 2002. Having always had a passion for food, he started a catering business in Basingstoke in 2004 and in 2020, took on a bakery in Old Basing, to follow his passion and start an artisan bakery and coffee shop. In 2021, Tim was awarded Baker of the Year in the Baking Industry Awards, followed by BIA Craft Bakery Business of the Year 2022, and his team won BIA Team of the Year 2022. Today, The Street Bakeshop is a thriving wholesale and retail bakery and coffee shop, specialising in slow fermented bread, pastries, handmade cakes and sausage rolls.
What made you interested in cooking?
I started cooking at age of nine with my mum. Our favourite food to make then were brownies, but I also enjoyed cooking for the family when my parents went away.
Which ingredient would you take with you to a desert island?
It’s got to be flour, so I can make bread! All you need is flour and water to make bread and if you are on a desert island then you have the salt in the sea water too, ideal.
Who is your food hero?
Without a doubt, Jeffrey Hamelman. I baked with Jeffery in the King Arthur bakery in Vermont, USA. His knowledge and skill, coupled with his humility and ability to teach was mind blowing.
When I’m home alone I eat…
South African dry cured meats are my go-to snack food. Biltong and Droewors are my absolute favourite.
Tell us you foodie goals
My vision is to have a true farm-to-fork concept; to grow my own organic wheat, mill it on the farm and work it into our own breads, pastries and cakes from one location. That is the dream.
Your food motto is…
To cook and eat food that is as similar to how it came out of the ground as possible.
What impact have you made on the local culinary scene?
Aside from our Bakery in Old Basing you will also find our products in many different cafes and restaurants across Hampshire. We currently supply over 40 wholesale customers who retail our baked goods and/or include them on their menus.
Shelina Permalloo
Owner of Lakaz Maman in Southampton, food writer and TV chef
Shelina is British Mauritian with both parents migrating from Mauritius to Southampton in the 1970’s. After working as a project manager, Shelina went on to take part and win BBC 1’s MasterChef, launching her into the spotlight and allowing her to publish her first cook book Sunshine on a Plate, showcasing her Mauritian heritage. She opened her restaurant, Lakaz Maman, in Southampton in 2016, which is inspired by modern Mauritian street food and most recently has partnered with SOS Children’s Village, an orphanage based in Mauritius. For every full-time staff member, Lakaz Maman will sponsor a child in order to directly impact and benefit vulnerable children. Her community work in Southampton is extensive and she was appointed Chair of Southampton 2025 City of Culture Trust.
READ MORE: Shelina Permalloo - Southampton’s MasterChef winner on helping the local community
Why did you become interested in cooking?
I have always been a big feeder and have naturally always migrated to the kitchen. Cooking is a safe and natural place for me and I love the mindfulness it brings me, there’s nothing better than creating food with some great tunes playing and the end goal of feeding the people I love!
Which ingredient would you take with you to a desert island?
Chilli. No question. I need heat in my life always!
Who is your food hero?
I don't have one food hero, but my Apa Chandram, my Dad's sister was an exceptional cook, she poured love into her food and you could taste it.
How is your food different to everyone else’s?
My homestyle cuisine is Mauritian which is a blend of African, Indian, French and Chinese. It is a true melting pot of flavours, uniquely diverse with lots of flavour, colour and fragrance.
Describe your food in one word
Flavourful!
What do you want people who eat your food to say about it?
That it transported them to their happy place!
Phillip Bishop
Head Chef at The Greyhound on the Test, Stockbridge
Phillip started his career running his auntie’s cafe kitchen in Southampton before moving to The Three Cups in Stockbridge as a commis, quickly rising to Chef de Partie. From there, he joined The Ploug Inn with James Durrant, as Junior Sous Chef where he stayed for three years. The opportunity came to work at The Greyhound on the Test in Stockbridge in 2016 and since then, Phil has become Head Chef across the Wilds and Co group which comprises WILDS Events (covering bespoke event services), WILDS Kitchen (a riverside dining spot in the Hampshire countryside) and the 2 AA rosette Greyhound on the Test.
How did you get started in the culinary world?
My first job was working in my Auntie’s café in Southampton. I travelled there every day on my little scooter. It taught me the very basics of a kitchen and how to make a cracking soup! I’ve since worked around Hampshire for the last 13 years, mainly in gastro pubs. The best thing I did was to work under really good head chefs early in my career. ‘Work hard and learn your trade’, I say that to all the young chefs who work in the group, I’m 29 and in a great position in my career.
Who is your food hero?
Phil Howard! When I first started out as a chef I used to dream of the delights from The Square. I’ve got both books and they’re like a bible to me. I was lucky enough to host him for a pop up in my kitchen a few years ago and to visit him at his new restaurant Elystan Street. He’s a really nice guy.
What is your signature dish?
It’s a dish that isn’t always on my menus but occasionally I bring it back and people love it! Raspberry & Rose Baked Alaska, my ultimate dessert. Baked Alaska in general is my favourite dessert.
Which ingredient do you hate the most?
Anchovies!! Don’t get me wrong I know a lot of people love them and I use them on my menus quite often, but I definitely would not eat them by choice!
When I’m home alone I eat…
Spaghetti Bolognese, a good family favourite.
Your food motto is…
Seasonal, local and bespoke
Your final meal would be?
A family roast dinner with a nice bottle of red to share.
Dave Watts
Chef / Director at The Crown Inn, Upton
Dave, 43, started his career at the famous Le Manoir Aux Quat’ Saisons under the direct guidance of Raymond Blanc before moving on to tread his own path and find his true food style and values. He has worked in various high end restaurants, winning the coveted The Good Food Guide’s ‘Chef to Watch’ Award in 2013, then offering bespoke in-home catering before moving to The Crown. Dave is passionate about what he does, cares for his team and his customers and particularly enjoys talking to those eating and drinking in the pub rather than staying in the kitchen.
How did you get started in the culinary world?
I started cooking with my Gran from as young as I can remember, making jams, preserves, scones and cakes.
Which ingredient would you take with you to a desert island?
Salt: for seasoning, preserving, cooking and curing.
Who is your food hero?
Raymond Blanc! Not only did I work for him for many years and is still a great friend now, but he was an amazing drive and inspiration to work for and learn from. His passion, energy, excitement and love for his craft always shone through and influences me greatly to this day.
When I’m home alone I eat…
Cheese on toast with Worcester sauce, tabasco and ketchup
Tell us you foodie goals
To keep exploring the world of food and ingredients and strive to be the best I can; creating memorable experiences for happy guests.
Describe your food in one word
Humble
How is your food different to anyone else’s?
Because it’s cooked by me…. sorry, that just made me chuckle to myself. On a more serious note though, I cook with humble respect for the whole ingredient, utilising everything that is edible from the produce that we use; extracting the simplest and best flavours from ingredients and combining them into uncomplicated synergies of flavour on a plate.
Plus Hampshire Life readers can enjoy 20 per cent off the advance price of tickets with the code VIP20 at foodiesfestival.com. Tickets start from £19 and £3 for children.
