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

I have been interested in cooking all my life. I learned from my grandmother who started me off on cakes and then roast dinner for my family. Once I had become a good cook it was a matter of making it my career at the right time. I have been at The Baker’s Arms since Christmas and really enjoy working there.

Where did you do your training?

I did my training in hotels such as the Blunsdon House Hotel, and I passed formal exams in hygiene and hospitality under the NVQ qualifications.

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

We do the fish and chips which The Baker’s is famous for, plus good pub grub.

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

I like to cook dishes with special sauces, such as a curry sauce or a gravy sauce.

What would you order from your own menu?

Fish and chips, or Stilton chicken, which comes in a rich, creamy sauce.

What’s your favourite vegetable, and why?

The onion, because I love its versatility. You can use it raw or cooked and the flavour changes. Also it is a good base for other dishes.

And favourite dessert?

Blackforest gateau or Blackforest trifle with cream, chocolate and cherries.

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

Yes I cook at home. My husband particularly likes my roasts, pies, Mexican and Chinese meals. I always use veggie mince in the Mexican dishes.

Where else locally do you like to eat?

We like to go to the Indian restaurant in Highworth – we use the takeaway and also eat in there.

Why should people come to The Baker’s Arms?

People come to try the famous fish and chips, and they get good portions too. It is a lovely atmosphere at The Bakers and we are dog-friendly.