Classically trained, but with a passion for exploring different cuisines and flavours, James Mearing wants to showcase seasonal ingredients drawn from Dorset’s coast and countryside on his menus at Summer Lodge.

Tell me about the food of your childhood

As my dad worked nights he would look after us kids during the day, so we always had a proper home-cooked meal every night. Curry night, with all the condiments, was a favourite. Both my grandparents had a big influence on me. Grandma Molly was an incredible cook. I have fond memories of cooking with her, she always made the best versions of your favourite meals. She was such a special influence in my life that we named our daughter after her.

When did you decide that being a chef was your calling?

The opportunity arose to go into the kitchen at a local fine dining restaurant (Lanes in West Coker). Out of curiosity, I went in for a trial one weekend. I loved it so much that I jumped straight into becoming a full-time chef. I soon moved onto the busy kitchens of Fawsley Hall Hotel in Northampton where I was surrounded by experienced chefs who were happy to teach me everything they could. I have worked at some great establishments such as Lainston House, The Gainsborough Bath Spa and The Wild Rabbit. Lanes, where I started, is not too far from Summer Lodge, close to where Grandma Molly used to live. So, Summer Lodge had always been on my radar.

Who are your biggest influences?

The Roca brothers, from El Celler De Can Roca in Catalan. Number one of The World’s 50 Best Restaurant in 2013 and 2015, their whole story and ethos cemented my passion to become a chef. I was in absolute awe of the food they were producing and the level of creativity. It really sparked something in me. I ate there recently, on my honeymoon, and met them, which was incredibly special. Other mentors who I have worked with and inspired me include Dan Moon from The Gainsborough Bath Spa, Shaun Dickens from The Boathouse in Henley and Joe Gould.

What inspires your menus?

The amazing produce we have on our doorstep. Working closely with our brilliant local suppliers, we champion the very best produce on our menus. Simply put, we create delicious seasonal dishes using the best of what Dorset can provide. For example, we have some wonderful heritage tomatoes at the moment. We showcase these in a heritage tomato tart made with Parmesan pastry, filled with balsamic cured tomatoes, black olive caramel, goats curd, tomato consommé and served with a frozen pesto. It’s just spectacular! We also ensure our menus are as inclusive as possible and cater for all dietary requirements. So, alongside our a la carte menu we have an imaginative vegetarian and plant-based menu. We can adapt many of our dishes too, so all our guests can enjoy the same wonderful creations from the kitchen.

What other elements influence your cooking?

My wife is Spanish, so I get a lot of inspiration from visiting family there, especially her grandma's cooking. We both love to travel, and I like to bring back culinary experiences we have enjoyed. I particularly enjoy Asian food. I absolutely love yuzu (a citrus fruit used in Japanese cuisine), and you will often find me dropping a dashi element (a clear stock used in Japanese dishes), onto the menu.

What would be your perfect supper?

My wife makes really good fajitas. So, fajita night is a firm family favourite in our household!

Find out more or book a table at summerlodgehotel.co.uk