It has been a busy year at Pebble Beach for Head Chef Karl Wiggins, who took over the kitchen in February, having spent 13 years as Head Chef at Gordleton Mill.

Local to the area Karl was educated just up the road at Arnewood School, before going to Bournemouth and Poole College to begin his chef training.

While at college Karl began an apprenticeship at Claridges Hotel, London. He then took on the role of Commis Chef for Alex Aitken at the award winning, Michelin-starred Le Poussin in Brockenhurst whilst finishing his studies.

Rising through the ranks to Chef de Partie, Karl returned to Le Poussin, in Parkhill Hotel for a short while until taking on the reins of Simply Poussin as Head Chef of this two rosette brasserie.

Classically trained Karl brings his passion for fresh, seasonal home cooked food sourced from local suppliers to the Pebble Beach menu. In his recently launched autumn A La Carte Menu, Karl brings his own twist to some Pebble Beach classics as well as his own dishes inspired from his recent travels and of course some autumn comfort food.

To complement the A La Carte Menu Karl has expanded the Daily Specials using the quality local ingredients delivered daily to our door as well as working with local fishermen to ensure that there are always several options for “Catch of the Day”, and local butcher Meadowbrook.

He has also introduced a Set Lunch Menu - perfect for a quick business lunch or treat with friends, available Monday two Saturday (two courses £19.95, three courses £24.95).

The new year comes with exiting plans to develop the dining options available at the Chef's Domaine, where you are seated at the counter overlooking the open plan kitchen that can leave nothing to Chef’s chance - one is literally in the kitchen!

Further information about Pebble Beach including Festive Dining Menus, Christmas Events and Christmas Gifting options, visit the website.

Here is Karl’s recipe for popular new starter, Seared Sesame Tuna...

Seared Sesame Tuna with wasabi mayonnaise & edamame beans

Serves 8 as a Starter or 4 as a Light Lunch


For the Tuna:

600g tuna loin (sashimi grade from fish counter)

3cm diameter

100g each white & dark sesame seeds

1 tsp Malden sea salt

½ tbl seaweed power

½ tbl olive oil

For the Wasabi Mayonnaise:

100g quality mayonnaise

2 tsp wasabi paste

For the Dressing:

2 cloves garlic (minced)

2 tsp fresh ginger (finely diced)

2 tsp spring onion (finely diced)

½ cup soy sauce

2 tsp sugar

¼ rice wine vinegar

To Plate:

12 edamame bean pods (remove beans from pod) Rocket Micro herbs


For the Tuna:

• Mix sesame seeds, salt, seaweed powder

• Brush tuna loin with olive oil and roll in the mix

• Sear in a very hot (smoking) pan 1 minute on each side

• Place in fridge until cold

For the Wasabi Mayonnaise:

• Combine mayonnaise & wasabi paste

For the Dressing:

• Combine all ingredients

To Plate:

• Swipe 3 or 4 of teaspoons of wasabi mayonnaise on plate

• Finely slice tuna

• Place tuna slices on bed of rocket

• Top with edamame beans & micro herbs

• Drizzle over dressing & serve

Pebble Beach, Marine Drive, Barton-on-Sea

T: 01425 627777