Lainston House Hosts ‘Fizz, Cheese and Sous-vide’

Lainston House, an Exclusive Hotel near Winchester this week played host to a ‘Fizz, Cheese and Sous-vide’ culinary showcase in association with The Chefs’ Forum and the hotel’s Head Chef Olly Rouse who, along with Andy Mackenzie of the Exclusive Chefs’ Academy, displayed their skills to the great and the good of the Hampshire food scene, including established chefs, local suppliers and catering students from across the region.

The afternoon began with a welcome reception with delicious canapés prepared by local students, followed by a sous-vide demonstration presented by Olly Rouse, using Clifton Food Range water baths and a masterclass delivered by Andy Mackenzie and his Exclusive Chefs’ Academy team.  Nyetimber English Sparkling Wine provided the fizz for the afternoon, which was paired with some delicious cheeses from Salisbury-based Loosehanger Dairy, available through Harvest Fine Foods.

Over forty chefs and employers from across Hampshire and Dorset restaurants attended the event, including representatives from the award-winning Plough at Longparish, The Ideal Collection, that operate an array of leading pubs and restaurants across Hampshire, and the Upham Pub Company. In addition, students and chef lecturers from educational institutions including Highbury College in Portsmouth and Bournemouth & Poole College were in attendance.

Catherine Farinha, Founder of The Chefs’ Forum commented; “This event proved a major success in that the students really benefitted from being in the company of such inspirational chefs whilst learning new skills and networking with perspective employers from across Hampshire and Dorset. The Chefs’ Forum oils the wheels of communication between industry and education and there is nothing more rewarding than learners feeding back to us with comments of what an exciting day they’ve had!’’

Andy Mackenzie of Exclusive Hotels and Venues added “It was a real privilege for both Olly and I to showcase some of the latest techniques being used in our professional kitchens on a daily basis and for ourselves and students from the Exclusive Chefs’ Academy to share our knowledge with both industry peers and future talent from across the Hampshire food scene. Judging on the quality of the food produced today, there’s no doubt in my mind that the next generation of Hampshire based chefs have very bright futures ahead of them!’’

The Exclusive Chefs’ Academy launched in July 2014 with 13 aspiring chefs learning from the award-winning and Michelin-star chefs within the Exclusive portfolio of restaurants, developing home grown talent and creating future stars of the Exclusive Hotels and Venues family.

Photography by www.imagine-photographic.com