He's the top chef at the helm of Hampshire's newest venue, a relaxed pub with rooms opening in the countryside this week.
Oli Abbott, from The Candover, talks lobster, smoked lamb belly and pickles in our meet the chef column.
What first inspired you to become a chef?
"My earliest food memory was from an early trip to Brussels with my dad. I had asked him if I could try lobster. He took me to this beautiful little restaurant and as we sat, we were given bread and olive oil. I was obsessed with this - didn’t care much for the lobster but the fresh bread and olive oil was the first time I can remember being blown away by food."
What was the first meal you cooked for someone else?
"I cooked chicken schnitzel for my brother and dad. My brother said it was the best chicken he had had."
Tell us a bit about your career so far…?
"I would say my career started in my early teens. My parents bought a guest house in Keswick where I helped with breakfast. Being a tourist town, all of my early jobs were as a KP or working in fish and chip shops such as the Old Keswickian. In my early 20’s I moved away from Keswick and lived and worked in Newcastle, Leeds and the Wirral. While working in Heswall I was fortunate enough to work for Moyo Benson, this I would say was a turning point in my career as he opened my eyes to what food could really be. He taught me the importance of sustainability and introduced me to foraging, this was what led me to work at The Pig as at the time it was awarded with the most sustainable restaurant in the country. I spent the next ten years working my way up through the ranks and around the different properties and I would say this is where I cut my teeth as a chef."
What is your proudest career moment to date?
"It’s hard to say as there have been a lot of highlights. I worked with some amazing chefs along the way and continue to learn every day."
What is your signature dish?
"I love simple fresh dishes. I think my favourite flavour combination is grilled mackerel, beetroot and yogurt. All dishes are constantly evolving so it's hard to pin down a signature dish."
What is your favourite dish currently on your menu?
"I love the flavours in the smoked lamb belly with green sauce, so simple but effective."
Where is your favourite place to eat in Hampshire?
"Bacaro in Southampton is a firm favourite, consistently good dishes and a great Sunday lunch!"
What is your favourite meal to cook at home?
"I do like the chance to cook a roast for the family."
What is your culinary guilty pleasure?
"I’m a burger guy; I don’t see it as a guilty pleasure as I love them."
Which key ingredient is always in your fridge?
"Pickles! So handy for lifting dishes, pickled red cabbage, pickled winter chanterelles, pickled smoked cucumber and pickled onion are my favourites."
What is your favourite Hampshire ingredient?
"It has to be the red baby plum Isle of Wight tomatoes. They are amazing, can’t resist them whenever they are in the fridge."
Which chef do you most admire?
"I have really liked Grant Achatz for a long time as I love the way he thinks about food, it's very inspiring."
What’s your career ambition?
"To grow The Candover into the next big trend! But really to create a place that is known locally for consistent excellent food and great atmosphere."
What do you think will be the next big restaurant trend?
"See above!"
