Meet Our Head Chef

In 2024, we were delighted to welcome Head Chef James Lampert to Black Pool Mill. James has brought with him a wealth of experience along with a passion for creating incredible food that celebrates the best of Pembrokeshire, which shines through in the brand-new menus on offer at the Mill. We sat down with James to ask him a few questions and learn a bit more about the man behind the Mill.

What's your favourite ingredient to cook with?

It's tough to pick one, but I'll go with the Caws Cenarth' Perl Las' blue cheese. It's creamy and slightly salty with that signature blue cheese funk that sits on your tongue. It's delicious.

What's your favourite dish to prepare on the menu?

We're lucky to be here in Pembrokeshire since we have access to some world-class ingredients which are as fresh as can be. One of the dishes we create is our Pembrokeshire Crab Panzanella Salad, which is incredibly vibrant and is a showcase for some of the best our county has to offer.

Do you have a personal favourite dish?

We have a couple of interesting small plates on the new summer menu which I'm really fond of: Smoked chicken breast with a strawberry & basil salsa, candied pistachio & Welsh yoghurt, or our take on a traditional tomato gazpacho which I don't think I've ever seen on a menu in Pembrokeshire!

What was the first dish you ever cooked in a professional kitchen?

Probably Fish & Chips in a pub in Little Haven.

Are you a sweet or savoury person?

Definitely savoury. For me, I'm taking a starter over a dessert (but honestly, it's usually both!)

How do you like your eggs?

French-style scrambled! They're more indulgent than your usual scrambled eggs and well worth it if you've got some extra time.

What's your favourite pancake topping?

I'm having crispy bacon and maple syrup on my pancakes.

Would you rather have a sharing platter or a meal to yourself?

Of course, a sharing platter. Ideally shared with my lovely wife.

If you could only eat one meal for the rest of your life, what would it be?

The dish I eat most at home is traditional Japanese ramen. It's a great dish because there are so many variations and ways to customise it, but the most important thing is to nail your broth.