This week it’s the turn of Mel Gravestock, chef and landlady at The Royal George in Purton. Call 01793 978180

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

I cooked a lot when I was younger with my mother, but then when I went into a managed house it was me who covered the head chef’s days off and holidays in the hotel. He taught me a lot when I was working alongside him.

Where did you do your training?

I did not do any formal training as such. I’m a cook, but I have my basic and supervisor food hygiene certificates.

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

Higher pub cuisine.

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

Ham hock on the bone.

What would you order from your own menu?

Beef brisket with portobello mushroom.

Your favourite vegetable, and why?

Broccoli. It is versatile and works well with the gratin on a Sunday lunch with the cauliflower and cheese sauce.

And favourite dessert?

Pannacotta with raspberry sorbet ice cream.

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

The Royal George is my home, with me being the landlady as well as the cook.

Where else locally do you like to eat?

Chinese takeout on my night off from the kitchen.

Why should people come to The Royal George?

It has a very good atmosphere and is very welcoming. We have a wide choice of food from your basic pub sausage and mash to higher quality dishes such as confit of duck.