Meet the chef from The Old Mill Restaurant in Botley

Dean Knibbs, head chef at The Old Mill Restaurant in Botley, talks English wine and sticky toffee pudding in our meet the chef column.

Who was your inspiration?

I would like to thank Mrs Smallwood my cookery teacher for helping me find my vocation.

What was the first meal you cooked for someone else?

Steak and Kidney pudding for my parents.

Tell us a bit about your career so far…?

I studied at Highbury Catering College with my first role being at Spice Island in Portsmouth before moving to Manchester to broaden my experience then returning to Portsmouth to become the chef at the Uplands Park Hotel.

I moved back into the pub trade, culminating in 15 years at The Roebuck in Wickham.

The next phase of my career took off nine years ago when I helped set up a new business in Botley which has become the Old Mill Restaurant of which I am a very proud part owner.

Our business interests have since expanded and in 2019 we created Exquisite Catering providing catering for events at Wickham Estate Vineyard, and last year we opened our latest venture - the 1086 wine bar.

What has been your proudest career moment?

I have won various awards at the pubs and restaurants and whilst it great to have the recognition, my proudest moments come from working with my team, particularly seeing the next generation coming through and seeing them grow to achieve their potential.

What is your signature dish?

If I had to pick one it would be our fillet steak, but I also love the sausage and black pudding scotch eggs I make for 1086.

What is the best dish currently on your menu?

Seared cod with crushed new potatoes served with a lobster bisque, crayfish tails and asparagus.

What is your favourite meal to cook at home?

I love to create a good chilli with all the trimmings.

What do you like to drink with dinner?

It depends what I’m eating. The English wine from the Wickham Estate is amazing, but I am also partial to a Guinness, or ice cold lager.

What is your culinary guilty pleasure?

Sticky Toffee Pudding all day long….

What is your favourite Hampshire ingredient?

Lamb and Watercress