Matthew Tomkinson quits Goose for Montagu

Big Hospitality (www.bighospitality.co.uk) 28th May 2008 - Andy Lynes

In a surprise move, Matthew Tomkinson has been named as the new head chef of the Montagu Arms in Beaulieu in the New Forest. The 2005 Roux scholar will take up the post on 9 June, less than 5 months after winning his first Michelin star for the Goose at Britwell Salome in Oxfordshire.

“I don’t want to go into all the ins and outs of what’s happened, but I was looking for a long term project and it turns out that it won’t be the Goose,” said Tomkinson.

Tomkinson (32) will oversee a brigade of 11 chefs at the Montagu Arms and have responsibility for the hotel’s Monty’s and The Terrace restaurants, as well as all private dining and functions.

“I’ve had a fantastic year and a half in Oxfordshire, but I wanted a new challenge, with a larger brigade,” said Tomkinson. “The Montagu offers me the opportunity to fulfil my potential, whatever that may be. I want to put down roots as a person and a chef and have the chance to develop relationships with suppliers and I think I’m going to get the support from the hotel do that.”

The Montagu Arms will continue its relationship with chef Shaun Hill who will remain a consultant to the hotel.

“I’ll be around to offer advice and help and ease Matthew into the job but I see it very much as Matthew’s spot,” said Hill. “He’s done very good work at the Goose and the hotel are very, very lucky to have him.”

“It’s a fantastic opportunity to work with someone like Shaun,” said Tomkinson. “It’ll be my thing but he’ll be there to help anytime I need him.”

Although Tomkinson doesn’t plan to change his Michelin-friendly style of food, he says he’s not chasing stars. “Its not my sole aim. If you do your job correctly – employ the right people, buy the right produce and cook it properly – a star should follow. The Montagu Arms has had a bit of a rocky past but all it needs is stability and I can give it that.”

Ryan Simpson, formerly of Winteringham Fields and a finalist in this year’s Roux Scholarship will replace Tomkinson as head chef at the Goose with immediate effect.

'LET YOUNGSTERS DEVELOP TALENTS IN THEIR OWN TIME'

Scunthorpe Telegraph 23rd May 2008

Young music festival competitors should be allowed the freedom to develop their talents in their own time.

That was the advice offered to parents by professional musician, Elizabeth Bicker, who is adjudicating at this week's Scunthorpe Musical Festival."I think some pushy parents are probably frustrated in their own lives because they haven't maybe achieved just what they wanted themselves," said Ms Bicker.

"They are trying to encourage their children but sometimes put too much pressure on them to achieve what perhaps they didn't," she added.

Ms Bicker said her mother always made a point of never praising her own children's talents.

"It means so much more if someone else does that," she said.

Ms Bicker congratulated 'the wonderful teamwork' by the young pupils and music teacher of Oakfield Primary School on day three of the Scunthorpe festival.

They competed in the recorder ensemble and rhythm and percussion classes after which Ms Bicker commented on how nice it was to see them enjoying themselves and communicating their enjoyment to others.

"The way the children performed and co-operated with each other both on and off the stage made the classes a pleasure for everyone," she said. "They were the highlight of the morning really."

It was also nice, she added, to see some parents in the audience.

"We know some have to go out and do a day's work and couldn't be here. But I could see the delight on some children's faces when they spotted their parents in the audience."

RESULTS:

Pre Grade 1 piano: Equal 1 Emily Rowson and Thomas Stimson, both Scunthorpe, equal 2 Sarah Johns, Scotton and Grace Matthews, Scunthorpe.

Grade 1 piano: 1 Marianne Mooney, Scunthorpe, equal 2 Annabel Lester, Scunthorpe and Ryan Johnson, Scawby.

Recorder solo, infant school age: 1 Morgan Lee, Oakfield Primary School, equal 2 Kia Foster and Grace Whomersley, both Oakfield Primary School, equal 3 Helena Bleby and Ellie-Jane Mitchell, both Oakfield Primary School.

Recorder ensemble infants school: 1 Oakfield Primary School.

Rhythmic and percussion band: 1 Oakfield Primary School.

Song from a Disney film, seven to nine years: 1 Jennie-Mae Wardman, Scunthorpe, 2 Emily Richardson, Rising Stars, equal 3 Jacob Richardson, Oakfield Primary School, Kiera Mooney, Kimberley School of Dance and Charlotte Scott, Scunthorpe.

Solo for girls 11 and under 13 years: 1 Ester Githu, Scunthorpe.

Solo for boy or girl 11 years and over: 1 Chido Kututwa, St Bede's School, 2 Sarah Williamson, Scunthorpe, equal 3 Alex Worthing, St Bede's School and Josef Jaques, South Axholme Community College.

Junior operatic solo: 1 Olivia Warburton, Winteringham.

Woodwind solo 11 and under 15 years: 1 Matthew Heaton, Vale of Ancholme Music College, 2 Rebecca Heaton, Vale of Ancholme Music College, 3 Andrew Tobias, Broughton.

Song from a musical or show, 11 and under 13 years: 1 Lauren Potts, Kimberley School of Dance, 2 Roseanne Wilson, Scunthorpe, 3 Eleanor Mitchell, Kimberley School of Dance.

Piano duet for parent or grandparent and child under 16 years: 1 Lauren and Karen Eddy, Holme, 2 Charlotte and Karen Eddy, Holme.

Piano solo Grade 8: 1 Thomas Drew, Cleethorpes, 2 Benjamin Stevenson, Scunthorpe.

Saxophone solo, 15 years and under: 1 Andrew Tobias, Broughton.

Foodie heaven is just off the A15

Independent on Sunday, Sunday, 18 May 2008

Gordon Ramsay says chefs should be forced to put seasonal produce on their menus. There's no lack of local food on offer in Lincolnshire. Andrew Spooner takes a tasty tour

I'm heading through Lincolnshire on the A15 towards Scunthorpe and thinking about food. In fact, over the past couple of days, all I've been thinking about is food; bacon and pork, venison, beef, endless displays of bright, fresh vegetables and even a bottle of pungent homemade Jamaican "jerk" sauce purchased from Lincoln's farmers' market.

What stands out about all this divine grub – and what would satisfy the likes of Gordon Ramsay, who would like chefs to be fined if they haven't got ingredients in season on their menu – is that it is all locally produced. And, thankfully, that tag has not been used to push up the price. Rather, it seems in this part of the world, "local" is taken for granted.

With its vast, open flatlands, and fertile rich soil, Lincolnshire is the UK's garden. Hops, grains, carrots, swedes, lettuces, spinach, carrots, potatoes, beef and pigs are among the favourites, with up to 20 per cent of all our food being produced in the county. It is the most "local" place in the country – not much attention is paid to food miles here. Even the supermarkets have struggled to get a grip on Lincolnshire, with the town of Louth – once declared by Rick Stein to be the best small market town in England – proudly holding on to its status as the largest town in the UK without a big-four out-of-town superstore. Then comes the Lincolnshire coast and the nation's busiest fishing port at Grimsby, home to fresh seafood. Finally, if that isn't enough, you have a smattering of artisan bakers, butchers and farm shops. Food, food and more food.

It might require a diversion off the A15 to the small town of Kirton in Lindsey but what better place to enhance my food sojourn than at a baker's? And this is not just any old baker's – it's an organic bakery that even has its own working windmill to grind the flour. "It's been incredibly hard work setting this up," says Mervin Austin, proprietor and miller at the Mount Pleasant Windmill, as he shows me around his suitably flour-dusted Victorian four-sailed brick tower mill. "I have worked in a large commercial bakery and have always been into bread. The mill has certainly given me the opportunity to try things out." Following my nose, Mervin joins me at the ovens where hundreds of loaves are in neat ordered rows. I confess to Mervin my love of sourdough and he winks, sticks his hand into the ranks and produces a still warm, rotund slab of bread. "You'll be needing this, then," he says.

With Scunthorpe getting closer, the tantalising aroma of sourdough on the back seat is making me peckish, and for some reason I can't stop thinking about bacon sarnies. Luckily, help is at hand in the form of the organic farm-shop-cum-café, The Pink Pig, just outside Scunthorpe. "This farm has been in the family for more than 80 years," says owner Sally Jackson. "We got into organics about seven years ago and it has really taken off. It's been a steep learning curve but our products are now very popular." It's easy to see why the Jacksons are making such a success of their business: the shop is piled high with tasty local fare; the service is cheery, the tea strong and hot, and, most importantly, the bacon is awesome.

Back on the road and Scunthorpe is in sight, but I carry on a few more miles to the Humber estuary and the small village of Winteringham. With the mighty Humber River on one side and only a single road in and out, this village is at the end of the line. Nonetheless, don't be fooled into thinking that Winteringham's location has any bearing on its culinary credentials – it is home to one of the best-kept gastronomic secrets in the country.

"The starter today is poached truffle eggs with crispy pancetta," says my beaming Sri Lankan waiter. Winteringham Fields is one of a kind, providing fine Michelin-standard fare in a homely down-to-earth manner. The engaging Sri Lankan staff help – the stuffiness of Englishness or the regime of the French is replaced with a giggling, jovial ambience born of the Indian Ocean.

Winteringham Fields's coup de grâce is the food. My "Menu Surprise" combines lobster cooked in a Thai style with Jerusalem artichoke, Toulouse sausage and a passion fruit soufflé. If that wasn't enough, a second dessert is produced – sticky, warming pineapple and mango crumble.

I can barely move. Help once more is at hand. Winteringham Fields not only provides food but also several gorgeous rooms. My bed is just a few steps away.

WHERE TO STAY
Andrew Spooner stayed at Winteringham Fields (01724 733096; winteringhamfields.com), which offers double rooms from £155 per night, including continental breakfast. A six-course tasting menu costs £79.