Getting to know some of our best local cooks...This week it’s the turn of Angela Boswell,
chef at The Prince of Wales, Royal Wootton Bassett.

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

I fancied a change of career three years ago, so I moved from the hospitality trade, where I had been working in all sorts of places such as the Unigate Dairy, into a cooking position here at the Prince of Wales.

Where did you do your training?

Julie, who runs the Prince of Wales, trained me, while her brother, Jez Anderton, trained her before he went travelling.

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

We offer traditional pub grub such as home-made pies, home-made coleslaw, fish ‘n’ chips and basket meals.

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

Our Sunday roast is the very best and our home-made gravy takes us two days to make. It is all done the old-fashioned way, like mother used to make. This means we have a small, but very elite, menu.

What would you order from your own menu?

Beer-battered fish ‘n chips, done in the Prince of Wales style.

Your favourite vegetable, and why?

I like all vegetables, but Brussels sprouts are my favourite, I love them.

And favourite dessert?

For dessert I agree with our customers, it is the Warm Chocolate Fudge Cake. Always a favourite.

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

No, I do enough cooking here!

Where else locally do you like to eat?

I don’t eat out. I have takeaways which I have cooked myself. I eat them for my supper or Sunday dinner after my shift.

Why should people come to The Prince of Wales?

We are a friendly and welcoming restaurant with a big garden, ideal for families and lots of parking. We are also dog friendly and have treats on the bar.