This week it’s the turn of ANDREW SCOTT, executive head chef at Restaurant 56, Sudbury House Hotel, Faringdon. Call 01367 241272

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

My parents are from a hospitality background, so growing up I was always encouraged to cook at home. I would help make dinner at the weekends so I could get out of the washing up! Then at 13 I entered a cooking competition, and won. The chef that judged the competition offered me a position in the kitchen washing up, and that’s how it started. I soon became relied upon to help out in the kitchen on the garnish section and that was it for me, I got the bug.

Where did you do your training?

At 16 I left school and enrolled on a three-year catering and hospitality course at North Oxfordshire College (Banbury).

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

Modern British with a nod to the French classics.

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

We have lots of delicious dishes on the menu at Restaurant 56, and a few of them will earn the right to reappear year on year, slightly evolved each time. The one that springs to mind is my red mullet dish, on the tasting menu – pan freid red mullet, goats cheese and pineapple, pickled fennel and shellfish bisque sauce. It’s a diverse combination of flavours but the flavours marry together and create a beautiful dish.

What would you order from your own menu?

It’s a hard decision but my favourite three dishes from the a la carte menu at the moment are the Whelford wood pigeon and foie gras with turnip, chicory jam, pickled walnut and orange; the pan fried fillet of John Dory with broad beans and smoked bacon, pea risotto and vermouth sauce; and the Valrhona Bahibe chocolate delice with poached apricots, hyssop and apricot sorbet.

Your favourite vegetable, and why?

My favourite vegetable is the Jerusalem artichoke. At the restaurant we use it for soups, purées, and deep fried for crisps. But what I like to do most with it is salt bake it, which gives it a deep earthy flavour and creamy texture.

And favourite dessert?

Banoffee pie; the ultimate comfort food.

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

I love to cook at home (when I get time). I like good home cooked stews, sausage and mash, steak… normal food. You won’t catch me cooking the restaurant dishes at home!

Where else locally do you like to eat?

I’ve only been living in the area for eight months but I have found a couple of gems… The Star at Sparsholt and the Highworth hotel and restaurant. Balula’s Deli in Swindon’s Old Town is a great spot for lunch and a bit of shopping.

Why should people come The Sudbury House Hotel?

To try our new fine dining restaurant, Restaurant 56, which has been open since February. The restaurant has two and three course lunches from £ 20 per person, a stunning a la carte menu and a six course tasting menu with recommended wines included, at £75 per person. The other reason is that the whole hotel is going through a refurbishment including a new brassiere-style restaurant, and refurbished bedrooms.