This week it’s the turn of Michael Lloyd, head chef at the Village Inn at Bell Lane, Liddington. Call 01793 790314.

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

From an early age I helped my granny, who has been a pub cook for more than 35 years. After leaving school I worked beside her in the kitchen for eight years, during which time she encouraged me to train as a cook.

Where did you do your training?

Swindon College where I won student of the year two years running, and I also won the college cooking competition for two years running.

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

We are a traditional English pub serving wholesome, homemade food.

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

Our signature dish is steak and ale pie made with Arkells 3Bs.

What would you order from your own menu?

I would order a home-made minted lamb and chestnut mushroom casserole.

Your favourite vegetable, and why?

Butternut squash because it’s very versatile and I use lots of it in my homemade roasted red pepper and butternut squash soup.

And favourite dessert?

Our homemade bread and butter pudding.

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

I cook every day for my wife, who enjoys vegetarian dishes. It is a good practice for the pub as we get many vegetarian diners. I also enjoy making birthday cakes for my family.

Where else locally do you like to eat?

In one of Swindon’s many Indian restaurants.

Why should people come The Village Inn?

This is the place to come if you want home-made food, great ales, friendly staff, good old fashioned atmosphere and a 5* hygiene rating.