From Pot Washer to Head Chef: A New Forest Culinary Journey
In the heart of the picturesque New Forest, a remarkable culinary ascent is unfolding at The Lion and Lamb pub in Pennington. John Daniel, now the celebrated Head Chef, has charted an inspiring path from the humble beginnings of washing dishes to orchestrating a kitchen that plates up a symphony of flavours, bringing joy and comfort to diners across Hampshire.
A Passion Forged in the Kitchen
John Daniel's journey into the culinary world wasn't a fleeting fancy; it was a deep-seated desire to "bring joy to people through good food." He eloquently describes the profound satisfaction derived from witnessing diners relish a meal he has crafted, observing a table of guests unwind and connect over a plate born from his vision. "Food has a unique way of bringing people together," Daniel explains, highlighting the transformative power of transforming simple ingredients into dishes brimming with flavour. This intrinsic motivation fuels his culinary endeavours.
The Genesis of a Chef
The spark for Daniel's culinary career ignited with his very first attempt at cooking for others: a slow-roasted leg of lamb. This ambitious undertaking, complete with a rich mint gravy and all the traditional trimmings, was more than just a meal; it was a revelation. "A classic Sunday roast, but my first experience of managing timing and multiple components coming together on one plate," he recalls. The success and enjoyment his family derived from this dish solidified his passion for creating "hearty, comforting food done properly." It's no surprise that roast dinners remain a perennial favourite at The Lion and Lamb.
A Steadfast Career Progression
Daniel's professional odyssey began at the tender age of 14 as a kitchen porter at Shorefield Holidays. It was within the dynamic environment of a busy kitchen, amidst the clatter of pots and pans, that his passion for the hospitality industry truly took root. He steadily climbed the ranks, gaining invaluable experience and honing his skills. Prior to his current role, Daniel graced the kitchens of esteemed establishments such as The White Horse in Milford on Sea and The Plough Inn in the New Forest. He also spent time at The New Wheel Inn before embarking on his latest chapter as Head Chef at The Lion and Lamb in June 2025.
A Milestone Achieved
When asked about his proudest career moment, Daniel points to a defining achievement: 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," he shares. This moment encapsulates the spirit of hard work, dedication, and the tangible reward of seeing ambition manifest into reality.
Signature Flavours and Culinary Delights
At the core of John Daniel's culinary philosophy lies a commitment to using "fresh, high-quality ingredients," with a particular fondness for preparing dishes featuring "fresh fish." This dedication to sourcing the best is evident in his signature creations.
On the Menu at The Lion and Lamb
Among the current offerings at The Lion and Lamb, two dishes stand out for their consistent ability to captivate diners. Daniel takes "particular pride" in preparing their "infamous homemade 'runny yolk' Scotch eggs" and their "slow-cooked lamb shanks in a rich red wine and mint gravy." These crowd-pleasers are a testament to his skill in elevating classic pub fare to exceptional levels.
Local Culinary Gems and Home Comforts
When it comes to dining out, Daniel has a firm favourite in Hampshire: Enzee's in Brockenhurst. He praises the establishment for its "excellent food, atmosphere, and service," noting the "extra personal touch" of a family-run business. The attention to detail, passion for quality, and commitment to a welcoming experience at Enzee's make it a consistently memorable dining destination for him.
A Taste of Home
After a long day in the kitchen, Daniel's preferred meal to cook at home is a comforting wild mushroom linguine, often accompanied by homemade garlic bread. This choice reflects a desire for simple, satisfying flavours that offer respite and rejuvenation.
Culinary Preferences and Guilty Pleasures
When dining out, Daniel's preference is to "complement the meal" with a good red wine. At home, however, he opts for sparkling water. His culinary guilty pleasure? A "slow-cooked rack of ribs marinated in my homemade BBQ sauce," a dish that proves to be a consistent hit with customers when it makes an appearance on the menu.
John Daniel's story is a compelling narrative of dedication, passion, and the pursuit of excellence. His journey from pot washer to Head Chef at The Lion and Lamb serves as an inspiration, demonstrating that with talent and hard work, culinary dreams can indeed become a delicious reality.
