He's the Hampshire pub restaurant head chef who has retained its coveted AA rosette for culinary excellence.

Lewis Hodder, who heads up the team at The White Horse pantry, cellar and kitchen at Otterbourne talks Test Valley venison and being inspired by his mum in the latest edition of our regular meet the chef column.

What first inspired you to become a chef?

"Growing up and spending weekends and summer holidays cooking with my mum."

Tell us a bit about your career so far…?

"I started working in a restaurant called Keats in Ampfield [now closed] when I was 16 while I was finishing college. I spent just over two years learning everything I could and really pushing myself to be the best I could be before taking the restaurant over when I was 19. I then spent a further two and a half years running it as head chef.

"I then moved on to The White Horse as sous chef for two years learning a different style of food and expanding my knowledge and skills before taking it on as head chef which I have spent the last two years doing."

What is your proudest career moment to date?

"Retaining the AA Rosette [an award recognising culinary excellence in the United Kingdom and Ireland] at The White Horse as my own."

(Image: Ideal Collection) What is your favourite dish currently on your menu?

"Test Valley Venison, Dorset Black Pudding, Pea Puree, Potato Terrine, Charred Hispi, Red Wine Sauce."

What do you like to drink with dinner?

"It depends on the occasion."

Which key ingredient is always in your fridge?

"Butter."

What is your favourite Hampshire ingredient?

"Test Valley venison."

Which chef do you most admire?

"Gordon Ramsay."

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

"More casual dining, less formal but still really good food."

(Image: Ideal Collection)

The White Horse is a charming and stylish gastro pub in the picturesque village of Otterbourne. The menu showcases the best of British fare, lovingly created from quality locally sourced ingredients from trusted suppliers.