This week it’s the turn of John Brown, head chef at the Prince of Wales at Shrivenham.

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

Because my mum was a very good cook and I would spend a lot of time in the kitchen with her.

Where did you do your training?

The original North Star College in Swindon.

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

Rustic, contemporary and seasonal.

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

Cajun spice fillet of pork with a Portuguese-style enchidos rice.

What would you order from your own menu?

Most of it.

Your favourite vegetable, and why?

No favourite, anything fresh and seasonal.

And favourite dessert?

Tiramisu.

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

No, my wife does.

Where else locally do you like to eat?

The Blowing Stone at Kingstone Lisle and the Crown Inn at Shrivenham.

Why should people come to Prince of Wales?

To sample fresh food with a twist, combined with a real ale cellar, and to enjoy a warm country-style atmosphere.