Tom Hamblet, a rising star in the culinary world, has rapidly ascended from his early days in West Sussex to becoming the Head Chef at The Avenue, Lainston House's flagship restaurant near Winchester. His journey is a testament to passion, dedication, and an unwavering commitment to culinary excellence. Here, The Knife explores Tom's exciting tasting menu and how Lainston House has secured a major coup in bringing in this talented and bright young chef.
From Little Chef to MasterChef
Born in Horsham, West Sussex, Tom's culinary path was almost predestined. His parents, both chefs — his father an Executive Chef and his mother a Pastry Chef — met in a kitchen, embedding the love for cooking in Tom from a young age. At just 14, he gained his first professional kitchen experience alongside his father at South Lodge. By 15, he had already showcased his burgeoning talent by winning a cookery competition, setting the stage for a promising career.
In 2023, at the age of 24, Tom's culinary prowess was nationally recognised when he clinched the title of MasterChef: The Professionals. Throughout the competition, he impressed judges and viewers alike with his innovative dishes and refined techniques. This victory not only elevated his profile but also opened doors to prestigious opportunities in the culinary world.
Residencies and Evolution
Following his MasterChef triumph, Tom undertook successful residencies at The Camellia at South Lodge and The Avenue at Lainston House. These stints allowed him to refine his culinary style, emphasising contemporary, refined dishes that highlight the finest produce, including local ingredients from Hampshire and the Lainston House Kitchen Garden.
On 27th November 2024, The Avenue reopened its doors after an extensive refurbishment led by the esteemed Russell Sage Studio. The redesign seamlessly blends contemporary elements with the restaurant’s historic charm, drawing inspiration from the hotel's Hampshire surroundings and its iconic mile-long avenue of lime trees.
As the newly appointed Head Chef, Tom has introduced an eight-course tasting menu, with vegetarian and pescatarian options available. Tom's tasting menu at The Avenue stands out for its innovative approach to flavour and presentation. His commitment to using the finest local produce, including ingredients from the hotel's own kitchen garden, ensures a fresh and authentic dining experience. The menu's structure, offering choices interspersed with surprise courses, keeps diners engaged and excited throughout their meal. Additionally, the inclusion of unique flavour combinations and meticulous attention to detail in each dish reflects Tom's culinary philosophy of elegance and boldness.
The Avenue’s Eight-Course Tasting Menu
Each meal begins with an array of exquisitely prepared snacks — small yet flavour-packed bites that set the tone for the courses to come.
The experience begins with an enticing selection of snacks, each delivering an intense burst of flavour. A delicate Cured Trout Tart introduces the meal with its interplay of fresh trout, briny oyster, and ponzu-marinated trout roe, setting a bright and umami-laced tone. The Duck Liver Parfait Croustade follows, a rich and velvety parfait resting on a crisp base, the preserved plum and poppy seed adding subtle sweetness and crunch. Completing the trio is a Gruyère Gougère, a classic French cheese puff elevated with the unmistakable depth of black truffle, making for an indulgent first bite.
Next comes the bread course, where Hamblet showcases his finesse in laminated pastry. A golden Fennel Pollen Brioche, its delicate layers infused with the aromatic warmth of fennel pollen, is served alongside garden herb butter, made with fresh herbs handpicked from Lainston House’s kitchen garden.
For the starter, diners choose between two meticulously crafted plates. The first, a Scallop dish, presents the mollusc in perfect seared form, complemented by anchovy, a bright seaweed pickle, and a velvety ajo blanco, creating a harmonious balance of sweet and saline notes. Alternatively, the Pigeon on Toast offers a heartier option, where the game bird is served alongside crispy toast, fragrant parsley, and the deep caramelisation of Medjool date, all tied together with a rich, glossy Madeira sauce.
An intermediate course arrives in the form of Portland Crab, a refined yet deeply flavourful dish. Crisp crab beignets bring texture, while curried carrot purée and fennel add a gentle warmth, rounded off with an intensely aromatic crab bisque.
For the main course, diners face a choice between land and sea. The Venison Loin is an impeccable showcase of game cookery, paired with beetroot’s earthiness, onion caramel’s subtle sweetness, and the luxurious richness of duck liver sauce. Meanwhile, the Halibut dish offers a lighter yet equally indulgent alternative — perfectly cooked halibut, roasted Romanesco cauliflower, and leeks, all complemented by a silky Ridgeview sauce, enhanced with the delicate acidity of English sparkling wine.
Before moving to dessert, a carefully considered pre-dessert serves as a palate cleanser. A vibrant Kaffir Lime and Buttermilk dish combines the citrusy sharpness of kaffir lime with the creaminess of buttermilk, while mango, dried verbena, and rapeseed contribute floral and fruity nuances.
For those who wish to extend the savoury element of the meal, a British cheese selection is available as an optional supplement. Featuring four carefully curated cheeses alongside house-made accompaniments, it provides an opportunity to explore a range of textures and flavour profiles.
The dessert course presents a choice between two exquisite sweet finales. The Whipped Cheesecake Tart is a light yet indulgent creation, where the delicate sweetness of pear and blackberry meets the aromatic complexity of fig leaf and a distinctive pastis sorbet. For chocolate lovers, the Coffee and Chocolate Mousse is an irresistible option, its richness enhanced by pickled cocoa nibs, the deep notes of Pedro Ximénez sherry, and the smooth contrast of banana sorbet.
Finally, as the meal draws to a close, a series of Squeeze Them Ins — small, beautifully crafted sweet bites — ensures a memorable ending. The Lainston Apple Juice and Ginger Pâte de Fruit offers a bright, zesty burst, while a Lavender Ice Cream Sandwich delivers a delicate floral creaminess between crisp layers. A Salted Nut Nougat, perfectly chewy and balanced between sweet and salty, rounds off the experience with a final, satisfying indulgence.
Beyond the Kitchen
Tom's fresh perspective, commitment to sustainable practices, and innovative techniques aim to put Hampshire on the map as an unmissable dining destination. He states: "I'm thrilled to take the head chef role for the relaunch of The Avenue, continuing to explore the region’s rich culinary heritage to create an unforgettable flavour-focused dining experience."
Beyond his role at The Avenue, Tom shares his expertise through Season Cookery School classes at Lainston House. Here, guests can cook alongside him, learning recipes inspired by his MasterChef journey, past residencies, and new menus at The Avenue.
Tom's journey from a young enthusiast in his parents' kitchen to the Head Chef at one of Hampshire's premier dining establishments is a story of passion, innovation, and dedication. His work at The Avenue not only showcases his exceptional talent but also contributes significantly to the region's culinary landscape.