We sat down with the culinary creative behind our award-winning restaurant at Grove Place to discuss his journey, his inspirations, and his vision for the dining experience at Hampshire’s Luxury Retirement Community.
A Passion for the Plate
Chef Snelling, thank you for welcoming us into the exceptional kitchen here at Grove Place. How did you come to be the Executive Chef here?
It was a progression. I initially applied for the Head Chef role three and a half years ago, and over time, the role expanded. My passion for being a chef started very young—I’ve been cooking professionally since I was seventeen, straight from school. It began, as it often does, with washing up in local pubs and steadily moving up the line, from desserts to mains. My father worked in hotels, so from about five years old, I was in those kitchens, and I just loved it. I knew then that this was what I wanted to do.
Your menus are known for their superb quality and seasonal focus. What is your primary inspiration when crafting them?
We change our menus really regularly, usually weekly, and the main driver is absolutely the seasons. We build everything around what is freshest and best at any given time.
For Autumn, for example, my focus is immediately on game season—pigeon, partridge, venison. It’s all about foraging, mushrooms, elderberries, and those richer, earthy flavours; it’s the definition of comfort eating. Currently, we are featuring wood pigeon breast served with a sophisticated blackberry mash, roasted leeks, and a red currant jus—it’s a superb seasonal plate.
The Bespoke Dining Experience
Grove Place and LifeCare Residences pride themselves on a premium, individualised approach. How does your team cater for the unique preferences of the residents?
That is where we truly deliver on the service promise. Our residents adore the classics—a wonderful lasagne or, interestingly, Thai curries—but their tastes are very diverse. They particularly appreciate whole, fresh fish, often sourced from the nearby coast.
When it comes to dietary needs or preferences, our approach is highly individualised. We don’t rely on standard substitutions on the menu; we simply adapt any dish as needed. If a resident informs us of an allergy or specific requirement, we make the dish entirely bespoke for them. We have the time and the flexibility to sit down and tailor the food, ensuring they always receive a meal that is both delicious and perfectly suited to their needs. That is the essence of the service we give.
The festive season is fast approaching. What does the Christmas period look like in the Grove Place kitchen?
It’s an incredibly busy, yet joyful, time. We have celebrations every day in December, from our Christmas lights switch-on to numerous private parties. Critically, we are open all the time, including Christmas Day and Boxing Day.
Christmas Day itself is a grand, elaborate affair; it’s often our busiest day, with residents’ families joining us. We offer a magnificent five-course meal—a true festive banquet—which is far greater value and quality than many outside venues, especially as it includes wine and drinks. It is a slower, more social dining experience, allowing everyone to truly savour the occasion, from the duck liver pâté and venison saddle to the traditional Christmas pudding.
Memorable Moments
What has been the most memorable experience for you since you joined Grove Place?
I would have to say the Queen’s Platinum Jubilee Garden Party during my first year here. It was a huge, celebratory event on the grounds with everyone enjoying the day—a really great memory. Every year, however, I particularly look forward to Christmas; it’s my favourite time. The lights, the whole atmosphere, and our annual Hog Roast—for which I’m in the kitchen at 6 a.m. to get the slow-cook process started—it’s all part of the tradition and charm here.
To find out more about Grove Place, please visit our website.
