A Taste of Summer
Head Chef Luke Jefford.
Credit: Lexi Drumley Grant
Forager. Chef. Educator. Purveyor of Flavour. Luke Jefford is the head chef to have on your radar as he launches his new Summer menu at Chaplin's restaurant, Modern Times. We had the pleasure of sitting down with Luke to learn more about the chef adding a new dimension to the growing Chaplin’s brand.
Award-winning chef Luke Jefford is an avid forager with sustainability and local produce at the heart of his cooking. Despite his accolades, Luke remains incredibly modest and down-to-earth, always ready to share his love for home-grown, foraged, and local ingredients. “My mission is to highlight seasonal wild produce wherever possible,” he says. “We’ve been on a journey of sustainability. I’ve introduced my own sustainable practices, and we make weekly changes to enhance the menu. This includes the procurement of ingredients, refining working practices, and reducing single-use plastics.”
Under Luke's leadership, Modern Times is revolutionising its approach to food. On the roof terrace, they’ve built vegetable beds, planted herbs, and created vertical growing spaces for tomatoes and chillies. This brings fresh inspiration to fine dining and introduces a whole new world of flavours to Modern Times.
Luke believes that great food starts with great ingredients, which is why he continues to strive to source the best produce wherever possible. “For our House Bread and Native Hummus dish, we make our potato bread in-house. The bread is made with British potatoes, Shipton Mill flour, and local cold-pressed rapeseed oil,” he says. “Our hummus is made from pink flamingo peas from a lovely company called Hodmedods.
Whilst they have a pink hue, when cooked they have the same colour as chickpeas and make an excellent hummus! We combine the flamingo peas with our homemade miso, lemon juice, garlic and local rapeseed oil. Something to really shout about given that everything (apart from the lemons) are grown here in the U.K. Hence why this hummus is "native".”
Luke's eyes light up with genuine excitement as he talks us through the menu, his enthusiasm contagious as he guides us through his signature main Lamb 'Two Ways'. “We use lamb reared in North Dorset. We first braise lamb legs, low and slow in our oven for eight hours until they're extremely tender and falling apart. We save this braising liquor and later dress our warm salad with it—zero waste, maximum flavour! In service, we cook the second cut of lamb, the loin chops. We sear these over our chargrill and finish them in the oven until a nice medium rare. To complete our warm salad, during service we cook British 'pink fir' potatoes, charred baby gem, watercress, radishes, and slow-braised lamb shoulder in lamb jus and wild garlic dressing. It's a balance of umami and sweet and sour flavour profiles.
We’ve made our pesto from wild garlic, using flaked almonds instead of pine nuts, local cold-pressed rapeseed oil, lemon juice, and parmesan. During plating, we top the dish with crispy basil and Homewood Ewe's feta, a cheese maker based just outside of Bristol.”
Luke brings a wealth of experience from Modern British and European restaurants, earning Michelin Guide accolades and a BH Stars award for Best Chef at The Tickled Pig. He was also a finalist for Rémy Martin’s Sustainable Cooking competition as Head Chef of The Larder House and is an Association of Foragers Member as Managing Director of Volf Wild Foods. Now, he's excited about his new venture as Head Chef at Modern Times. “I have so much freedom here at Modern Times. Giving me the chance to make huge changes, which positively impact the business. It's great to feel heard and supported by Harry and the team,” he shares.
The sense of community at Chaplin’s is evident through their staff retention and collaborations with local businesses and people. I had the chance to grab a beer with Harry Seccombe, the eccentric and creative owner of Chaplin’s, who is always seen sporting his signature hat. Harry’s passion for the local community shines through in everything he does. He explained, "I believe it’s important for food to connect with the local area. Recently, we teamed up with Boscombe Brewing Company to create our iced parfait dessert. We also upcycle our food waste by providing compostable waste products to the local charity Grounded Community. Additionally, we've partnered with The Kind Bee Company, who collect honey from the rooftop of the Sovereign Centre in Boscombe. We're committed to showing that we take food seriously.”
However, Modern Times isn’t just about the food. Every inch of the restaurant has been turned into a gallery of original artwork created by local artist Vivien Hoffman. Whether you are a fan of Charlie Chaplin or simply seeking a memorable dining experience, a visit to Modern Times promises to transport you to another era.
Chaplin’s is already known for its vibrant nightlife, with live music every day and DJs spinning until three in the morning on weekends. Now with the addition of the Modern Times restaurant, Chaplin's becomes your ultimate one-stop destination: great food, great drinks, and great entertainment all in one place.
And that’s not all! Chaplin’s has more excitement in store for the year ahead. Luke eagerly reveals, “We’re currently constructing an outdoor smoker, where we'll cook with fire, low and slow, to bring you authentic American-style BBQs.”
Another addition to look forward to is the introduction of the Rum Bar in the beer garden, inspired by Charlie Chaplin’s film The Fireman. The bar, constructed from old fireplaces, features shelves filled with vintage metal toy fire engines. Here, they will serve flavoured rums and creative cocktails. This unique addition is set to further enhance Chaplin’s ever-growing offering.
Without a doubt, Chaplin’s is committed to food. Their menu, rooted in sustainability and locally-sourced ingredients, is transforming the dining scene in Bournemouth. This innovative approach to food, paired with their vibrant nightlife, makes Chaplin’s the ultimate destination for a memorable evening. Whether you're drawn by the exceptional food, signature cocktails, or lively entertainment, Chaplin’s ensures an experience that's both delicious and unforgettable. Secure your table today and indulge in the Modern Times experience.
Experience Modern Times at 529 Christchurch Road, Boscombe, Bournemouth BH1 4AG. Visit chaplins-bar.co.uk to secure your table at the restaurant. Stay updated on kitchen takeovers and events by following @chaplinsmoderntimes on Instagram.
