Will Barnes

Join us for an exclusive evening with Will Barnes on the 28th of September. His culinary journey began in an unlikely place: a Royal Marines base in Poole. It was late 2021 when he found himself facing yet another uninspiring £5 meal from the camp canteen—lacking both appeal and nutritional value. Frustrated but determined, he purchased a single induction hob and a Tefal pan from Tesco and taught himself to cook a steak.

With no oven and little more than resolve, Will spent the next year mastering the fundamentals of cooking. He experimented with everything from perfectly seared meat and fish to vibrant sauces and colourful oils—all using just one frying pan. The firm favourites among his fellow Marines were his buttermilk chicken burgers and Nutella doughnuts! As they gathered to share food over beers on a Saturday night, Will discovered his true passion for family-style sharing dishes as well as delicate fine-dining creations.

Steak nights have always been a cherished tradition for Will. During his time in Poole, they were a special monthly occasion for a tight-knit group of Marines from up north, who stayed on camp over the weekends. They’d pool their money for a Saturday feast that Will would prepare, enjoying it on a broken coffee table or out in the sun on the helicopter landing site. Now, hosting this steak-centric sharing evening highlights just how much his culinary journey has evolved—yet those simple, joyful moments savouring a chunky sirloin under the Poole sky will forever hold a fond place in his memories.

MENU

Starter

Tomato Salad with Burrata
(Westlands cherry tomato varieties, burrata, dressing of tomato syrup and herbs)

Mains

A large sharing steak (bone-in sirloin) with mashed potatoes, fries, a classic peppercorn sauce, and a zingy chimichurri sauce.

Dessert

Classic whipped vanilla cheesecake.

£70pp. Please note down any dietaries on booking which will be discussed with the organiser