New Forest Hotels Celebrated as an Outstanding Employer at The Chefs’ Forum Dorset & Hampshire Lunch

Monday 10th November 2025 – Burley Manor, New Forest

The New Forest Hotels group was celebrated this week as an exceptional hospitality employer and a hub of culinary excellence during The Chefs’ Forum Dorset & Hampshire Lunch, held at the stunning Burley Manor in the heart of the New Forest.

The event brought together leading chefs, students, and suppliers from across the South to celebrate teamwork, training, and talent within the region’s hospitality sector, all while enjoying a beautifully curated four-course menu prepared by talented chefs from across the New Forest Hotels portfolio.

Guests were welcomed with a glass of Midas Prosecco DOC, before being treated to a succession of creative dishes that showcased the skill, imagination, and unity across the group’s kitchen teams.

Manuel Marcano, General Manager at Burley Manor, commented:

“We are immensely proud of our chefs and the way they represented the group. Events like The Chefs’ Forum Lunch highlight the skill and passion within our teams. At New Forest Hotels, we’re committed to developing talent, promoting sustainability, and creating rewarding careers in hospitality.”

A Showcase of Culinary Talent Across the Group

The menu began with a vibrant Beetroot & Goat’s Cheese Arancini by Antimo Barca, Head Chef at Beaulieu Hotel. The dish, served with New Forest wild mushrooms, watercress, and a basil oil drizzle, set the tone for an afternoon of locally inspired fine dining.

Antimo Barca, Head Chef at Beaulieu Hotel, said:

“It was an honour to represent New Forest Hotels at this incredible event. The Chefs’ Forum is such an inspiring platform for chefs to connect, share ideas, and celebrate our craft. The support and investment we receive from the group really helps us to grow creatively and professionally.”

The fish course, created by Alin Filigeanu, Sous Chef at Burley Manor, featured a Parmesan and Hazelnut Crusted Cod Fillet with beetroot mash, roasted baby vegetables, and a silky New Forest mushroom velouté, delighting diners with its refined textures and balance of flavour.

For the main course, Richard Wallgren, Senior Sous Chef at Burley Manor, presented a rich and tender Braised Beef Feather Blade, accompanied by roasted swede and carrot purée, horseradish mash, cavolo nero, and a red wine and blackberry jus, an elegant example of modern British cooking.

Richard Wallgren, Senior Sous Chef at Burley Manor, added:

“The New Forest Hotels group has built something special – not just great venues, but a genuine culture of collaboration between our kitchens. Working alongside colleagues from different properties reminds us that hospitality is at its best when we come together to inspire one another.”

Dessert was a highlight from Erika Racz, Pastry Chef at Burley Manor, who served a Biscoff Blondie with Chocolate & Salted Caramel Ripple Purbeck Ice Cream, a sweet finale that had guests reaching for their cameras.

Each course was paired with Bordeaux Blanc and Bordeaux Rouge, La Reserve de Lucien Lurton, kindly supplied by Tolchards Wines, completing the outstanding dining experience.

Celebrating Teamwork and Local Partnerships

The event exemplified collaboration within the local food community, with Jurassic Coast Fine Foods sponsoring the meats, Ritter Fresh supplying the fish, and Dole Foodservice providing fruit, vegetables, dry goods, and dairy.

A True Celebration of Local Excellence

The Chefs’ Forum Dorset & Hampshire Lunch once again demonstrated the power of collaboration between education, suppliers, and the hospitality industry. It also reinforced New Forest Hotels’ reputation as an employer of choice and a champion for local, sustainable, and inspired British cuisine.

Hospitality students from Brockenhurst College were instrumental to the day’s success, gaining valuable real-world experience while working alongside industry professionals. Their enthusiasm, professionalism, and talent earned high praise from everyone involved, highlighting why the future of hospitality in Dorset and Hampshire looks so promising. The stars of the day were Rosemarie Gravina (FOH) and Matthew Dougan (BOH).

Thank you to all our sponsors: MCS Technical Products, Pastry Gelato Equipment, Chef Works, Dole Foodservice, Pure Ionic Water, Tolchards, Purbeck Ice Cream, Ritter Fresh, Jurassic Coast Fine Foods and Purbeck Cider Company.