This week it’s the turn of Kevin Cole, proprietor of Silks On The Downs, Ogbourne St Andrew. Call 01672 841229

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

My Gran was a very good home cook and excellent baker so we were always fed well. I really wanted to get into catering after visiting my uncle’s restaurant as a teenager. I found the hustle and bustle of a busy restaurant very exciting and decided that’s what I wanted to do

Where did you do your training?

I turned down a placement at Plymouth College and went straight into the work place. My first job was a trainee at the Marine Hotel, Salcombe, Devon

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

I’ve always wanted a pub serving good food. Our menu is fairly big, serving everything from pub classics with a modern twist to more fancy restaurant dishes using local ingredients, cooked simply

What would you order from your own menu?

The last time I ate at Silks, I ordered the anto pasti board to share, rib eye steak with hand cut chips and finished with a lemon posset.

Your favourite vegetable, and why?

Carrots or kale. We are very into juicing at the moment, and these two work very well. As a busy person, it’s a quick way of getting one of your five a day!

And favourite dessert?

White chocolate parfait with sugar glazed almonds and a strawberry shot.

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

Unfortunately, I’m not a home enough to cook much! I do like to put on a good dinner party though.

Where else locally do you like to eat?

I do like discovering new pubs. It doesn’t have to be The Ritz – I just look for good hospitality, a well kept real ale, and a simple plate of food that has been produced with a bit of care and passion.

Why should people come to Silks On The Downs?

My aim to provide a professional but informal service in nice surroundings with a menu that is consistent and suits most people's taste, whether it be a light lunch or a celebration dinner.