our food
our Captain
Back in November of 2023 we welcomed head chef, Luke Jefford, aboard the ship. Luke’s passion and drive has helped us redesign our food offering into something much more driven towards ‘modern times’. His experience includes 4 years as head chef in the Michelin guide, gaining notoriety in national cooking competitions and local awards, whilst also being a professional foraging instructor with a high level of advocacy for nature. It is his belief that the hospitality industry plays a huge role in its impact on the environment. His menus and procurement process reflect his dedication and attitude towards this.
In recent years, Luke has spent his career cooking with live fire and he has been integral in the opening of our new onsite smokery. Every single element of his menus are made in house using local and sustainable suppliers. Expect twists on classics and innovative ideas with flavour at the forefront.
the garden & our local terroir
in 2024 we planted the seeds of a more self sufficient future for the restaurant. We built a series of vegetable and herbs beds, with a lot more planned for 2025. Whilst we are limited to our spatial capabilities, we’re focused on growing as much as we can, using vertical growing and other urban garden methods.
Over time, as we expand our growing potential, our hopes are to provide more produce to our restaurant here on site. And, be greater influenced by what we can grow ourselves. Honing in on Luke’s expertise around foraging, foraged produce also features on our menus from our local terroir. We are hugely lucky here in Bournemouth to be nestled between the coast, forests and meadows.
We look forward to sharing our journey with you as it grows.
our suppliers
At Modern Times, we believe that exceptional food begins with exceptional ingredients. That’s why we work closely with a trusted network of English farmers, fishermen, and local producers who share our commitment to quality, sustainability and seasonality.
All of the produce on our menu is sourced from suppliers who prioritise ethical farming, responsible fishing and regenerative agriculture. By choosing local, we reduce food miles, support rural communities and ensure the freshest ingredients reach your plate at their seasonal peak. Although, don’t be surprised if you find something on the menu that has been preserved to extend its season availability.
From the rich pastures of Somerset to the wild coastlines of Dorset, our partnerships reflect the diversity and richness of British produce. We butcher, prepare and preserve everything in-house, allowing us to celebrate each ingredient with respect and creativity.
Dining with us means tasting the true flavours of England. Thoughtfully sourced, skilfully prepared and proudly served.
the smokehouse
In October of 2024 we launched a new concept for Chaplin’s and its Modern Times restaurant, The Smokehouse. Nestled in our award wining garden it has been a huge passion project brought to life by Re-made Spaces. At its heart is a custom-built offset smoker, handcrafted in England by the experts at Ironbrand. Alongside, a bespoke Wiltshire-made BBQ, both designed to deliver perfection! We fire our dishes with sustainably sourced wood and charcoal, ensuring authentic taste while keeping the environment at the forefront.
Our Smokehouse menu is celebration of native breeds of meat and seasonal vegetables but with a bold twist. Inspired by the rich traditions of American BBQ and Eastern European culture we’ve created a unique fusion experience. From slow smoked classics to inventive new favourites, every bite is a dedication to craft, patience and quality.
Throughout the year The Smokehouse experiences multiple incarnations. From Smoky Sunday Roasts to late night BBQ’s. Be sure to keep an eye on our social media for updates.