This week it’s the turn of Michael Randall, head chef at Sally Pussey’s Inn, Wootton Bassett. Call 01793 852430

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

After leaving school I enrolled in a catering course and it all took off from there.

Where did you do your training?

North Star College, Swindon

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

Good quality traditional food with a few twists.

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

No one particular dish. As I find new dishes and add my own variations.

What would you order from your own menu?

I would order any dish on my menu I'm happy with everything that comes out of my kitchen. However, I particularly like our fajitas.

Your favourite vegetable, and why?

You cant beat red cabbage, always popular with our customers. It has a good flavour and is very versatile.

And favourite dessert?

Creme Brulee – rich, creamy and very indulgent

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

Yes, I'll often experiment with new dishes at home. They don’t go on the menu at Sally Pussey's until I’m completely happy with the finished dish.

Where else locally do you like to eat?

I try to eat out at least twice a week, sampling the competition, always looking for new ideas. I probably eat at The Plough Chisledon most often as it’s local and the food’s always good.

Why should people come to Sally Pussey’s Inn?

Because we offer what our customer wants. They know what they’re going to get; good quality, good portion size and efficient friendly service. We’ve been here more than 13 years now and in that time lots of things have have changed but our main aim remains the same – keep our customers happy and we’ll always be busy.