Nestled in the heart of Christchurch is Loch & Quay, a new stylish bistro with a team that’s passionate about local food, local people and community spirit.

Paying homage to this quayside town, Loch & Quay in Church Street is an exciting eatery. Everything is local, from the food, to the employees and even the tradesmen who built the restaurant.

Owner Kemal said: “The restaurant enjoys a great position in Christchurch so we went for it! We really want to do something different – appeal to everyone, for breakfast, lunch or dinner, offer reasonable prices and good quality, simple, fresh food.

“There is a great local community here and that is what I love about Christchurch. We use two local fishermen from Mudeford and their fish quickly get snapped up on our special catch of the day. You can never get enough, they always bring something different,” added Kemal.

Head Chef Giles Tatton-Bennett, 27, is leading the team in the kitchen. School friends Kemal and Giles certainly have a clear idea of what they want to achieve and have set their sights on award success.

Giles was born in Swanage where he grew up until the age of eight when he moved eastwards to Upton, Poole. He attended Poole Grammar school and completed NVQ levels 2/3 in catering at The Bournemouth & Poole College.

Giles explained: “I have been in the trade since I was nineteen. I’ve worked at several prestigious restaurants and hotels across Dorset including AA Rosette awarded Print Room in Bournemouth and Cafe Shore in Sandbanks.

“The menu style here is modern British. I want to give local produce the treatment it deserves.

“If the produce is good that’s all you need, it’s about simple dishes, treated well. I am firm but fair in the kitchen, it’s about team work – the kitchen and front of house staff work as one unit. Everyone has ideas and we listen to everyone. If we spot potential we allow everyone to follow their passion and grow.”

Who inspires you?

“Simon Rogan and Tom Kerridge who are both great English chefs, and Michel Roux – they use home grown ingredients and create classic dishes that push the boundaries.

“You learn from those around you, my mum and grandma cooked a lot. My grandma had 12 children so food has always been a social, family affair, sitting round the table together enjoying home cooked grub,” said Giles.

The new menu at Loch & Quay serves up a mouth-watering plethora of delicious dishes from hearty breakfast classics to lunchtime and evening specialties such as traditional fish and chips (also available for takeaway), fillet steak, gourmet handmade beefburger, coconut prawns, and fresh homemade desserts – all using the finest local produce.

Kemal added: “We encourage the staff to sit down and sample the food so they understand how it is cooked. They all have their favourites and have built a great rapport with the customers already.”

With its relaxed atmosphere and sociable vibe the Loch & Quay is set to become a hotspot for local residents.

“We had the whole restaurant up dancing in here the other evening which was fantastic. With the music on and the food cooking there really is a relaxed, fun environment for all ages.”

Giles' signature dish: Pan-fried sea bass

Pan fry the sea bass skin side down for 2-3 minutes in clarified butter, allow to cook slowly – turn up heat for a further 3 minutes so the skin crisps up, season to taste.
For the patatas bravas – par boil potatoes and finish with paprika, garlic and lemon.
To make the dressing add chilli, butter, shallots, white wine, garlic juice, and reduce in the pan, finish with parsley.
To plate up place red onion and tomato concasse on the plate and place fish over the top, spoon on potatoes.
Pour over the white wine dressing and finish with red amaranth ‘beetroot cress’ and a lemon wedge.