How long have you been a chef, and where did you train?

I trained at Bath College and was lucky enough to obtain a scholarship to the Provence School of Gastronomy, France.

I have been in catering and hospitality for close on 40 years, working in restaurants and hotels in the UK and Europe, before owning my own restaurant in Madeira, Portugal for 18 years.

Why did you decide to follow this career path?

There was a lack of career opportunities in Caldicot upon leaving school and catering enabled me to broaden my horizons and see the world.

What is the ethos behind the dishes you create?

To always attempt to create perfection!

Who is your foodie hero?

A chef named Brian Bishop who I worked with many years ago. No celebrity chefs for me.

What do you think of the way food, restaurants and chefs have become sexy in recent years?

Really? Have I missed something,

You've got the night off to spend a quiet night at home, and you want something to eat. What would you have?

A lot depends on my mood at the time. I always enjoy food when it is prepared for me.