TOP chefs from across Hampshire gathered at a trade show to talk about the pressures facing the hospitality industry. 

A panel discussion was held at the Local Produce Trade Show, organised by Business South, at the Ageas Bowl on February 2. 

The event, which is in its 15th year, saw scores of local producers - from cheese makers to non-alcoholic cocktail producers - showcase their wares. 

It opened with the Meet the Chefs panel session hosted by Tracy Nash, from Hampshire Fare and Andrew Cole, from Cavendish Ships Stores. 

The 10 chefs were asked about how they approach sustainability, tackle rising food costs and attract new talent to the industry. 

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Luke Holder, the executive head chef at Lime Wood, a luxury hotel in the New Forest, said: "We have all been under the pressure of rising food costs over the last year. 

"For a long time, hospitality staff have been underpaid and underinvested in, way before Covid or Brexit. The reality is that you need to pay staff well and you have to buy good produce if you want to do well." 

He urged others to 'weaponise compassion' and to realise the value of treating staff well in order to retain them. 

Gordon Stott, head chef proprietor at The Purefoy Arms, in Preston Candover, agreed. He said the key was to treat staff well. 

He said: "It has been tough, the last year, but we strive to give our team a good work-life balance. They work three days on and three days off. We pay them a decent wage, we hope that keeps them." 

Steve Lewis, general manager from Lainston House Hotel, Winchester said that using local produce was an important part of the success of his business.

He said: "We have to have local. It is expected, it's better for costs, for training, for staff, and it's a vital part of what our customers expect from us now." 

Yvonne Hamlett, from The Tichborne Arms, said: "Local produce is very important for our customers. All our produce is local, the beef comes from the watermeadows at the bottom of the garden, we use a local farm for our organic vegetables, and the customers love that it is freshly made and local and made on the premises. They know the providence of everything they get." 

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Also speaking on the panel was Andrew Gault from Balmer Lawn Hotel in Brockenhurst, Luke Matthews from Chewton Glen Hotel, New Milton, Simon Hartnett from The Queens Hotel, Southsea, Jamie Holmes from Hilton at the Ageas Bowl, Jacob Rowley from Oakley Hall and Matt Whitfield from Ideal Collection. 

To watch the full panel, go to facebook.com/hampshire.chronicle/videos/1316319092276875

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