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Chef at New Forest pub went from pot washer to head chef. Daily Echo meet the chef- February 2026

He's gone from pot washing to producing plates full of flavour as the head chef at a celebrated country pub.


John Daniel, from The Lion and Lamb at Pennington, talks crowd-pleasers and comfort dishes in our meet the chef column.


What first inspired you to become a chef?

"To bring joy to people through good food. There's something incredibly rewarding about watching someone enjoy a meal you've created, seeing a table of diners relax over a plate you've prepared. Food has a unique way of bringing people together. Transforming humble ingredients into plates full of flavour is what excites me most."


What was the first meal you cooked for someone else?

"A slow-roasted leg of lamb, melt-in-the-mouth meat with a rich mint gravy and all the traditional trimmings. A classic Sunday roast, but my first experience of managing timing and multiple components coming together on one plate. Cooking that meal for my family sparked my passion for creating hearty, comforting food done properly.


Tell us a bit about your career so far…?

I began my hospitality career at the age of 14 as a kitchen porter at Shorefield Holidays. From those early days of washing pots and learning the rhythm of a busy kitchen, I developed a real passion for the industry and progressed steadily through the ranks to Head Chef. I then worked at both The White Horse in Milford on Sea and The Plough Inn in the New Forest, then moved on to The New Wheel Inn and, in June 2025, took on the role of Head Chef at The Lion and Lamb in Pennington.


What is your proudest career moment to date?

"If I had to choose one defining moment, it would be becoming Head Chef at Shorefield Holidays. To progress from washing dishes to leading the kitchen was a milestone that meant a great deal to me."


What is your signature dish?

"Dishes made from scratch using fresh, high-quality ingredients - particularly fresh fish.


What is your favourite dish currently on your menu?

"I always take particular pride in preparing our infamous homemade 'runny yolk' Scotch eggs and our slow-cooked lamb shanks in a rich red wine and mint gravy. Both dishes are consistently crowd-pleasers."


Where is your favourite place to eat in Hampshire?

"There are so many great restaurants in our area, but for me it has to be Enzee's in Brockenhurst. The food, atmosphere and service are always excellent, and being a family-run business adds that extra personal touch. Their attention to detail, passion for quality ingredients, and commitment to creating a welcoming experience really set them apart and make dining their consistently memorable."


What is your favourite meal to cook at home?

"When I get home after a long day, my comfort dish is always a wild mushroom linguine with homemade garlic bread."


What do you like to drink with dinner?

"If I'm dining out, it's always accompanied by a glass (or sometimes a whole bottle!) of a good red wine to complement the meal. At home, usually a bottle of sparkling water."


What is your culinary guilty pleasure?

"This has to be a slow cooked rack of ribs marinated in my homemade BBQ sauce. This is always a favourite with our customers when it appears on our specials menu too."


Which key ingredient is always in your fridge?

"Cheese, garlic and cream, incredibly versatile ingredients that form the foundation of countless dishes."


What is your favourite Hampshire ingredient?

"Either the venison or the Hampshire beef sirloin featured on our Sunday menu. Both are exceptional examples of the region's quality."


Which chef do you most admire?

"James Martin for his knowledge as a local of the area and his passion for cooking."


What’s your career ambition?

"One day, I aspire to own my own village pub, serving the community with the kind of food I love to create - honest, flavourful dishes made with care and creativity."


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

"It's likely to be centred around land, community and wellbeing. Restaurants that create meaningful experiences, celebrate local produce and foster a strong sense of community will define the next wave of dining."



 
 
 

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