Tom

It was amazing to have @tom_hamblet as our Tunnel Club Guest Chef for the match against Chelsea F.C. An evening of great food, football and hospitality. It was also great to work and catch up with Tom again, having previously worked together at @south_lodge earlier in our careers. Watch this space… we’re excited to announce that we have a special guest chef evening with Tom booked for this summer @etchfood

@lainston_house | 🏵️ 3 AA Rosettes | 📍Winchester⁠ ⁠ “Lainston House looking lovely in the sunshine. Great cooking from @tom_hamblet in the Avenue Restaurant too!” - AA Inspector⁠ ⁠ #AArated #AAInspector

Watch this dish come to life… Sweet scallop, earthy Jerusalem artichoke, crisp apple and marigold, brought together with a luxurious roe sauce. Created by Head Chef @tom_hamblet and plated with intention at The Avenue. Does this dish look like your kind of indulgence?

Food fight 2026 🥊 Easily the craziest thing ive signed up to, months of training and hard work, gutted to not get the result on the night, but leaves me with more to prove if there is a next time… @danielwadeprept 👀 Great battle @cheftheoclench 🫡 Thank you to everyone who helped me along the way, amazing night and so much raised for the brilliant @prept.foundation

Risoul 1850 Brilliant way to start the new year ⛷️ 🧀 @risoul_1850

A year of flavour, artistry, and delicious culinary moments at The Avenue✨ From Head Chef Tom Hamblet’s inspired creations to the plates that sparked conversation, 2025 was a feast for the senses. Here’s to even more culinary magic in 2026, we look forward to welcoming you to your table🍴

It's dessert time in The Avenue. Flaky, buttery puff pastry layered with silky miso and vanilla cream, bright yuzu, fig leaf, and a bold blackberry and pastis sorbet – a dish that’s as indulgent and delicious as it sounds. 🍴 Just one of the reasons The Avenue was listed in the Michelin Guide this week. ✨ Share the news and tag someone who’d love to taste this masterpiece!

👨‍🍳✨ When @tom_hamblet and @mattyedgell team up in the kitchen, you know it’s going to be a recipe for fun! We grabbed a moment with them to play This or That. Watch to get a flavour of what they are all about... Want to join in the fun? You can! 📅 Matty & Tom Masterclass 10th & 24th October £375 📅 Matty’s Afternoon Tea Masterclass 7th & 21st November £230 Spaces are limited, so grab your apron and book your spot now for a slice of all the action!

Thank you @aa_hospitality for awarding us with 3 rosettes! Great start to our journey @lainston_house , the team here have been working incredibly hard to start off on the right foot so we are delighted to receive the recognition! Hopefully plenty more to come!😄😉

Get your aprons ready… 🎉👩‍🍳 this is what it looks like when two award-winning chefs join us in our kitchens at Season!... …The kitchen was full of laughter, and smelt amazing when @mattyedgell and @tom_hamblet got cooking with us last week sharing their expertise and some top tips 👀 And the best part? You can join in too! Learn to create incredible afternoon tea treats with Matty, or team up with Tom and Matty for a full-on MasterChef-meets-GBBO experience. Hands-on, interactive, and packed with fun, you’ll leave with new skills, a signed recipe pack, and a Season Cookery School apron to show off at home. 🗓️Two-course dinner with Matty & Tom 10th & 24th October 🗓️Afternoon Tea with Matty Edgell 7th & 21st November Spots are limited, so don’t miss your chance to cook, learn, and enjoy your creations with Matty and Tom😋 Give this post a like if you fancy cooking up a storm on one of these classes!

👨‍🍳✨ Star baker incoming! We’re beyond excited to welcome GBBO winner Matty Edgell into our Season Cookery School kitchen for a series of brand-new masterclasses. In the Matty Edgell Afternoon Tea Masterclass, you’ll create sausage rolls, a caramel chocolate tart, and a show-stopping Paris-Brest with hazelnut praline & crème mousseline. Expect tips, tricks, and a sprinkle of Bake Off magic, all in a fun, hands-on session. And that’s not all… We’ve paired Matty up with our very own MasterChef: The Professionals champion Tom Hamblet for an epic collaboration: Matty Edgell & Tom Hamblet Masterclass, blending pro-level technique with home-baking charm. Learn to create a stunning beef fillet with lovage emulsion and oyster mushroom jus, then finish with a decadent vanilla Basque tart topped with crumble and blackberry compote (this is serious tummy rumbling stuff!) Want a slice of the action? 📆 Dates & Price: Matty & Tom Masterclass: 10am – 4pm, 10 Oct & 24 Oct 2025 Afternoon Tea Masterclass with Matty: 10am – 4pm, 07 Nov & 21 Nov 2025 £375 per person Limited spots available, so grab your apron, book now, and get ready for a class that’s as fun as it is unforgettable! (link in bio)

Seven Years of Nomadic Magic In Partnership with @maldonsalt & @gressinghamduck ✨ 📹 @matt_austin_images Last night we celebrated seven years of Nomadic with the most extraordinary woodland feast — and we’re still feeling overwhelmed with love and gratitude. To everyone who joined us around the fire, who cooked, served, sang, baked, washed, plated, poured and simply showed up with open hearts — thank you. You are the reason this journey continues to grow in the most beautiful ways. From our very first gathering beneath the trees to last night's celebration under the stars, this community has been the beating heart of everything we do. We’re endlessly grateful for your support, your stories, your appetite for adventure — and your trust in our slightly wild, always seasonal, fire-fuelled vision. A huge thank you to our brilliant chef collaborators for the evening: Stuart Deeley, Tom Hamblet, Dan Lee, Dan Merriman & Nikita Pathakji, as well as our partners Maldon Salt & Gressingham for helping us bring this feast to life. Here’s what we served to mark the occasion… 📜 Nomadic 7 Year Anniversary Feast Menu In partnership with Maldon Salt & Gressingham Canapés Yeast crumpet, whipped goats curd, fennel jam Trout rillette tart, trout roe & lemon Goats cheese mousse & puffed rice tart Cheese, onion & white balsamic biscuit Lamb laab tartare croustade / Tomato & basil croustade Gressingham duck liver & calvados parfait / Mushroom & tarragon parfait Starter Tomato gazpacho, sourdough croutons, basil & prawn oil, melon – Tom First Sweetcorn chevdo & Maldon Salt, green chutney, tamarind & sev – Nikita Main Five spice confit Gressingham duck leg, Cong You Bing, pickled cucumber & hoisin glaze BBQ cauliflower, wild foraged mushrooms, pickled cucumber – Dan Lee & Stuart Deeley Dessert Coconut, lime & verbena swiss roll, BBQ pineapple – Daniel Merriman Here’s to another 7 years of wild feasting, deep connection and eating with the seasons 🌿 #NomadicDinners #7YearsOfNomadic #WoodlandFeast #LiveFireCooking #FeastWithUs #Gressingham #MaldonSalt #SeasonalCooking #OutdoorDining #ThankYou