This week it’s the turn of YOANN Clement, chef at Stanton House Hotel. Call 08435071388

When did you first take an interest in cooking, and when did you decide you wanted to become a chef?

I grew up in a pastry and bakery shop in France, I was surrounded with food all the time, When it was time to make a career choice, I had a working interview with my future chef. “Son..I will make a chef out of you,” he said. He told me it would be “hell”… it was for about six months then when I got fed up of being told off all the time and cleaning copper pans, it finally “clicked”.

Where did you do your training?

For the European side, it began in a small hotel by the Loire river near Orleans in France, I came to England as a pastry chef for Maison Blanc in Oxford, the Old Swan and Mill in Minster Lovell and a couple more Cotswold establishments.

How would you describe the style of food served in your restaurant?

Traditional Japanese and French with a strong twist of British.

Do you have a signature dish? If so, what?

Right now it would have to be caramelised pineapple with green tea ice cream and chocolate brownie fingers

What would you order from your own menu?

A selection of starters from our Japanese menu followed by “blue” rib eye steak from our grill and if there is room, cheese board.

Your favourite vegetable, and why?

The aubergine is a must have in Japanese cuisine and my favourite for aubergine caviar.

And favourite dessert?

Tarte Tatin will always be my favourite, I grew up near where it was invented.

Do you cook a lot at home? What sort of food?

I’ll cook for friends and family but if I can get away with it, I have a good selection of take away menus

Where else locally do you like to eat?

Yakiniku at Mt Fuji

Why should people come to Rosemary Restaurant?

To sample freshly made sushi and top quality sashimi or our chargrilled steaks. There is something for everyone, from the spicy chicken thighs to the 12 pieces sushi moriawase.