This week it’s the turn of PAUL MAY, chef at The Brewers Arms, Wanborough. Tel 01793 790707

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

It probably started when I was very young and helping my mum baking cakes. As for deciding to become a chef, it was an industry I ended up in by accident but I’ve loved it ever since. Where did you do your training?

I completed my NVQ training at what was the Village Hotel in South Marston.

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

Home-cooked pub classics combined with modern international influences. We do a fantastic Sunday roast menu as well as Sunday night tapas.

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

I wouldn’t say I have a signature dish, but I love the satisfaction of an attractive, tasty plate of food leaving the kitchen, and empty plates returning.

What would you order from your own menu?

I’d go for the Cajun spiced salmon with sweet potato fries, avocado, bean and cherry tomato salad. It's one of our most popular dishes at the moment. And finish with the lemon tart with home-made clotted cream ice cream and berry coulis.

Your favourite vegetable, and why?

Butternut squash. They’re so versatile, can be used in soups, risottos, or stuffed and roasted, the list is endless. I also absolutely love Brussels sprouts, they are comfort food for me and what Christmas dinner would be complete without them?

And favourite dessert?

I’m definitely a sucker for a good trifle, there are so many variations.

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

My wife and I share the cooking at home. It’s nice to have the time to prepare a good roast dinner, but if not then a simple pasta dish with an interesting salad is always a winner.

Where else locally do you like to eat?

I love spicy food so enjoy a good curry.

Why should people come to The Brewers Arms?

Because we offer something for everyone, a varied menu with all dietary needs catered for, served in a welcoming environment by attentive staff. We can also cater for larger parties wanting to eat either from the main menus or our wide range of buffet packages.