This week it’s the turn of TERRY BELL, chef at Campanile Hotel, Delta Business Park, Great Western Way, Swindon. Call 01793 514777

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

My interest in cooking started when I was about 14 watching my mother cook and it progressed from there.

Where did you do your training?

I did two years at catering college in Kings Lynn, Norfolk, gaining my City and Guilds. From then I worked in various hotels, gaining experience.

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

Our restaurant serves a mix of modern and classical dishes.

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

A favourite dish of mine which I always try and put on menus wherever I work is a steak and kidney pie in the spring and summer and a steak and kidney pudding during the winter.

And favourite starter?

Chicken Caesar salad always a favourite of mine.

Your favourite vegetable, and why?

Purple sprouting broccoli which I grow myself. Takes a long time to grow but worth the wait.

Your favourite dessert?

Bread and butter pudding especially if I’ve made it myself.

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

Generally I do the cooking at home. Usually we have a wide range from Italian to Mexican to Chinese and English.

Where else locally do you like to eat?

The Weighbridge Brewhouse is good value for money with a good range of beers.

Why should people come to Campanile Hotel?

We offer an extensive menu which is freshly prepared and served in a relaxed environment.