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

A: I trained at Southampton Technical College as a baker and confectioner and was top student in the final year.

I have always worked in a food environment from country pubs to fivestar hotels, this led to being more involved in the catering side and on to owning The Old Ferry Inn.

Q: Why did you decide to follow this career path?

A: I always liked baking and cooking from an early age and still do.

Q: What is the ethos behind the dishes you create?

A: Traditional flavoursome food based on local and seasonal produce that ranges from pub classics such as homemade pies to pheasant casserole and fish dishes this is then cooked with care.

We listen to our customer comments about new dishes and ask what they would like to see on the menu and specials boards.

Q: Who is your foodie hero?

A: No foodie hero as such but a liking for Hugh Fearnley-Whittingstall and Marco Pierre White's style of food.

Q: What do you think about the way food, restaurants and chefs have become 'sexy' in recent years?

A: This seems to be driven by high end market which spend major money on style and boutique image to become the next in-place to be seen in.

Chefs also are becoming more media attractive with quirky ideas.

Q: You've got the night off to spend a quiet evening at home and you want something to eat what would you have?

A: On a very rare night off it would be something traditional and easy such as a pot of stew that's been in the oven for hours served in front of the fire with a glass of wine or in the summertime a barbecue in the garden overlooking the river with a glass of Pimms.