Meet the chef who moved 500 miles to revamp a famous New Forest pub
Lee Sainsbury, who owns and operates The Swan Inn at Emery Down with his wife Lisa, talks Jaffa cakes dunked in milk, venison stroganoff and Sri Lankan chicken curry in our meet the chef column.
What first inspired you to become a chef?
"The kitchen is a key pressure regarding staff, by being owner operator and chef myself I directly control quality, presentation, hygiene and menu whilst my wife manages front of house."
What was the first meal you cooked for someone else?
"Beef Wellington."
Tell us a bit about your career so far…?
"I started as a trainee for Whitbread over 30 years ago. After a short stint travelling, I met my wife and we decided to operate our own pub businesses as it enabled me to work flexible hours and be a present parent. We have had a wet led pub, two hotels and two destination food pubs from the West coast of Scotland to returning home to the New Forest returning The Swan to a family run free house this year."
What is your proudest career moment to date?
"Being brave enough to move 500 miles to the west coast of Scotland and return a famous coaching inn to being a successful business."
What is your signature dish?
"Venison stroganoff."
What is your favourite dish currently on your menu?
"Sri Lankan chicken curry."
Where is your favourite place to eat in Hampshire?
"It can be tricky to get away so breakfast out is our treat. We love The Forest Park Hotel for its staff, food and surroundings."
What is your favourite meal to cook at home?
"I try not to cook at home!"
What do you like to drink with dinner?
"Water."
What is your culinary guilty pleasure?
"Jaffa cakes dunked in milk!"
Which key ingredient is always in your fridge?
"Milk."
What is your favourite Hampshire delicacy?
"Our Owton’s Butcher’s roasts."
Which chef do you most admire?
"Marco Pierre White."
What’s your career ambition?
"To retire!"
What do you think will be the next big restaurant trend?
"A return to traditional English family centred dining with local drinks and food, delivered with professional standards."
