Stephen Hine has been Head Chef for the award winning Oak Room Restaurant since Tylney Hall opened its doors as an hotel in 1985.
He previously worked as Sous Chef at Oakley Court and completed his training of 5 years at the world renowned, The Dorchester hotel in London. The Oak Room’s accolades include two AA rosettes and Stephen prides himself on using the best ingredients available to create classical dishes with a modern approach and, naturally, all dishes are prepared to order.
Food is bought either locally or direct from London, using mainly English ingredients. Hampshire produce is high on the menu as, according to Chef Hine, ‘Hampshire has an enormous amount to offer, asparagus, mushrooms and berries, especially strawberries which are superb, and when it comes to cheeses, only those made in Hampshire are served at Tylney Hall.’