This week it’s the turn of yoann clement, chef at Stanton House Hotel. Call 0843 5071388

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

I grew up in a pastry and bakery shop in France. I was surrounded with food all the time. When it was time to make a career choice, I had a working interview with my future chef. “Son... I will make a chef out of you,” he said. It was hell for about six months, then when I got fed up of being told off and cleaning copper pans, it finally clicked. The opportunity came for me to work in England once I’d passed my diploma and I jumped at the offer.

Where did you do your training?

For the European side, it began in a small hotel by the Loiret river near Orleans in France. I came to England as a pastry chef for Maison Blanc in Oxford, the Old Swan and Mill in Minster Lovell, Cricklade House and The Angel Hotel in Royal Wootton Bassett. For the Japanese side, it is an ongoing process, taking bits from all the Japanese chefs that have worked at Stanton House Hotel. There is a lot to learn and a new language but the basics are very close to the French ways.

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

Traditional Japanese and European.

Do you have a signature dish?

Right now it would have to be pulled pork ballotine with apricot and soy reduction, rocket leaves and toasted brioche.

What would you order from your own menu?

A selection of starters from our Japanese menu followed by blue rib eye steak from our grill and, if there is room, cheese.

Your favourite vegetable, and why?

The aubergine is a must have in Japanese cuisine and my favourite for aubergine caviar.

And favourite dessert?

Tarte tatin will always be my favourite. I grew up near where it was invented... or dropped.

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

I’ll cook for friends and family. But if I can get away with it, I have a good selection of take away menus! I like to try new ingredients or products available to us from our Japanese suppliers.

Where else locally do you like to eat?

Where the boss takes me!

Why should people go to the Rosemary Restaurant?

To sample our traditional Japanese menu, freshly made sushi and top quality sashimi or our chargrilled steaks. There is something for everyone, from the simple spicy chicken thighs to the 12-piece sushi moriawase.