This week it’s the turn of Andrew Mcnaughton, chef at The Bell, West Overton Marlborough Call 01672 861099

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

I have always been around good home cooks, so have had an interest in cooking since a very early age, which was encouraged by my mum and gran.

Where did you do your training?

My initial training was in Scarborough but I have been lucky enough to work for and learn from many good chefs in Britain and abroad. Patrick McDonald, Keith Floyd and Henry Harris (Harvey Nichols) in the UK and Neil Perry in Australia.

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

The food is treated simply to let the local ingredients shine through. It’s mainly British with a few foreign twists.

Do you have a signature dish?

I don’t really have a signature dish. I cook with the seasons, relying on fantastic local suppliers whose produce helps guide the menus. This creates a constantly evolving menu which is more interesting for diners.

What would you order from your own menu?

I like a simple starter, so the pork and pistachio pate, then the roast lamb rump with organic spelt risotto and spiced aubergine for my main course.

Your favourite vegetable, and why?

Celeriac or beetroot. Both are extremely versatile and are very underrated.

And favourite dessert?

At the moment I can’t get enough of chocolate and ale cake with ice cream.

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

I don’t to be honest. I’m always tasting the food throughout the day so don’t tend to eat big meals while I’m working, but I cook simple one pot dishes on my days off – nothing fussy.

Where else locally do you like to eat?

I recently went to the Fox at Broughton Gifford and the White Horse at Compton Basset, They were both very good.

Why should people come to The Bell?

For a relaxing time, quality food and great local beer.