He's the Hampshire hotel head chef with 2AA rosettes and a menu packed with local produce.
Jacob Rowley, of Oakley Hall Hotel, talks Five Guys burgers and bee keeping in our meet the chef column.
Tell us a bit about your career so far…?
"I started as a kitchen porter at a restaurant in Surrey, before moving to Tasmania to be an apprentice chef in a hotel. Since then, I’ve worked at several luxury hotels with brilliant chefs in the UK.
"Before starting at Oakley Hall, I was working at a hotel in Kensal Rise, London. I decided to move out of the city to the countryside. I wanted more opportunities to work with local suppliers, which I can now do in Hampshire."
What is your proudest career moment to date?
"Being awarded 2AA Rosettes consecutively is something that we are incredibly proud of. But to me, being a chef is more than receiving awards. We have strong relationships with local suppliers across Hampshire and use their high quality produce in our dishes."
What is your favourite dish currently on your menu?
"Hampshire Shepherd Lamb Rump, rainbow chard, petit pois, lamb bacon, lamb and apricot jus."
Where is your favourite place to eat in Hampshire?
"I don't get much opportunity to eat out, but I do have a long list of places that I want to try including AO, Lainston House and Pulpo Negro."
What is your favourite meal to cook at home?
"My partner cooks most of the time, but when I do cook it's any joint of beef!"
What do you like to drink with dinner?
"English wines, either Lyme Bay Rose or Nyetimber Sparkling."
What is your culinary guilty pleasure?
"Five Guys burgers. Simple yet so good!"
What is your favourite Hampshire ingredient?
"It’s impossible to choose just one, Hampshire offers such an amazing selection of produce. My collective favourites are ingredients from Woodland Pig Co., Hampshire Shepherd, J&S Fish, I.O.W Tomatoes, New Forest Fruits and all the varieties of cheese we currently have on our menu."
What’s your career ambition?
"My ultimate dream would be to work on a beach somewhere hot using amazing ingredients."
What do you think will be the next big restaurant trend?
"Unique experiences such as fire cooking, luxury picnics or even bee keeping will become more popular."
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here