Harry Nowell, Head Chef at Kimbridge Barn, talks choux buns and tarts in our meet the chef column.

What first inspired you to become a chef?

⁠"I loved to eat sweet things and also try new foods when eating out."

(Image: Ideal Collection) What was the first meal you cooked for someone else?

"Banana bread for family."

Tell us a bit about your career so far…?

"After my apprenticeship, I went onto to work my way up in a pub from commis to jr sous over a couple of years. That's when I progressed into pastry and really found a love for it.

"I started at Kimbridge Barn in December 2022, an opportunity arose for me to solely focus on pastry and have the freedom to do what I wanted and develop the offerings and myself.

"Since being at Kimbridge, I’ve changed the afternoon tea menu a few times a year using only stuff made in house and really turned around the covers we do in the process and have gotten to do some really cool one off pieces such as wedding cakes and cake displays."

(Image: Ideal Collection) What is your proudest career moment to date?

"Taking over as Head Chef at Kimbridge Barn."

What is your signature dish?

"I make really good choux buns and tarts."

What is your favourite dish currently on your menu?

"It's on the new menu, rarebit on toast with Flack's Manor ham hock jam."

Where is your favourite place to eat in Hampshire?

"I haven’t really got a favourite place to eat, but have wanted to go to Pulpo Negro for ages."

(Image: Ideal Collection) What is your favourite meal to cook at home?

"Any fish on the barbecue."

What do you like to drink with dinner?

⁠⁠"I love a bottle of wine with a meal."

What is your culinary guilty pleasure?

"A peanut butter, jam and marshmallow fluff sandwich."

(Image: Ideal Collection) Which key ingredient is always in your fridge?

"Good quality butter."

What is your favourite Hampshire ingredient?

"That would be Hampshire fruits including strawberries, gooseberries, and blackcurrant."

What’s your career ambition?

"To own my own patisserie."

What do you think will be the next big restaurant trend?

"It's already happening, I believe it is a move to a more relaxed informal dining experience."

(Image: Ideal Collection)