The Mutton: A Gastronomic Gem on Hazeley Heath
Located on Red Hill, overlooking Hazeley Farm, The Mutton offers a stylish dining experience with an array of gorgeous spaces. Their menu combines creative seasonal dishes with traditional pub favourites, all crafted using the finest British ingredients. The bar boasts a selection of cask ales, craft beers, cocktails, and an extensive wine list to satisfy every palate.
Head chef Rob Boer draws inspiration from locally sourced British produce, championing seasonality and provenance in every dish. Absolutely magazine sat down with Rob to discuss his career and vision for The Mutton.
Rob Boer’s Culinary Journey
Early Beginnings and Professional Training
Rob’s interest in cooking began at an early age, enjoying time in the kitchen with his parents. At 16, he left school to attend catering college in London, marking the start of his culinary career.
From London to Cornwall: Working with Nathan Outlaw
After gaining experience in London kitchens, Rob moved to Cornwall to work for renowned chef Nathan Outlaw. This experience taught him the importance of fresh produce and introduced him to foraging techniques.
Swiss Adventures and Winchester Creativity
Rob’s journey continued with a ski season in Switzerland before joining The Black Rat in Winchester. Here, he experienced significant growth as a chef, experimenting with local and foraged ingredients to create unique dishes.
The Mutton: A New Chapter
A Fresh Start and Global Inspiration
Rob was attracted to The Mutton by the opportunity to be part of its transformation from the beginning. He brings a diverse culinary approach, incorporating flavors from around the world while emphasizing locally sourced ingredients.
Menu Philosophy and Current Favorites
The Mutton features a flexible menu that changes with the seasons. Current highlights include:
- Thinly sliced pork belly with fennel and chilli seasoning
- Innovative ice cream flavors like sorrel, popcorn, and fig leaf
Commitment to Local Produce and Sustainability
Rob takes advantage of nearby suppliers, including award-winning cheesemakers and local vegetable growers. The Mutton has also introduced a daily “coffee morning” featuring locally sourced pastries and breads.
Looking Ahead: Autumn Menus and Zero Waste Initiatives
Rob recently curated a special five-course tasting menu for Zero Waste Week, showcasing dishes like mini lemon sole fillets with homemade gremolata. Upcoming autumn menus will feature various game meats, including venison.
The Mutton Experience
The Mutton aims to offer high-quality food and service in a relaxed environment, providing a unique dining experience for all guests.
For more information, visit The Mutton at Hazeley Heath.
