Andy Mackenzie, executive chef at award-winning Lainston House Hotel near Winchester, has joined the drive to improve eating out experiences across the region. He hosted a Chef's Development Day at the hotel on Tuesday 4 August, as part of Tourism South East Training and Skills' Fresh Skills for Chefs programme, which aims to raise catering standards, and encourage use of local food and drink produce. Andy said: "There has long been a shortage of training and development opportunities for professional chefs, so we're keen to work with the innovative Fresh Skills for Chefs programme. The more great eating out options we offer locally, then everyone benefits as it gives visitors more reasons to visit the area, stay longer and spend more." Sue Gill, head of Tourism South East Training and Skills, said: "We're delighted that one of the best chefs around has agreed to share his knowledge, which will help boost the wider tourism economy. Visitors and local diners have increasing expectations for the quality of food on offer - whether it's at a visitor attraction café, local restaurant or village pub - and want to see fresh, local produce on menus. It has become integral to the tourism product. "We aim to encourage businesses to improve the quality of cooking, use more local and offer interesting and innovative menus. Andy's support is vital - both as a champion for great local food and by helping people see the business opportunity." Chefs discovered how Andy creates menus for the hotel, including the three AA Rosettes The Avenue restaurant, using produce sourced locally, with many ingredients grown in the hotel's own grounds. He provided practical tips on how to constantly offer fresh food, cost-effectively. The Fresh Skills for Chefs scheme runs to March 2010 and is subsidised through major South East England Development Agency (SEEDA) funding. It also includes Chefs Tours to food and drink producers, and Workshops on using local specialities, such as 'A Taste of Game', pates and terrines, fish and shellfish, lamb, beef and pork butchery, using apples, pears, raspberries and strawberries, and local cheese. Fresh Skills for Chefs is run by Tourism South East Training and Skills and partners including food group Hampshire Fare, Brockenhurst College in the New Forest, and Portsmouth's Highbury College. More information from Tourism South East Training and Skills on 023 8062 5433 or by clicking here.