This week it’s the turn of Peter Lakey, sous chef at Chiseldon House Hotel, Chiseldon.

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

I’ve always liked cooking from a young age, and was given a great opportunity to train at Swindon College.

Where did you do your training?

I further developed my training with HIT Training, a workplace training scheme.

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

Classic British food with a modern twist using seasonal and local produce.

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

Sticky toffee pudding and rum toffee sauce with homemade vanilla bean ice cream.

What would you order from your own menu?

All of the menu is great but if I had to choose one, it would be the lamb as it’s my favorite meat.

Your favourite vegetable, and why?

Butternut squash has a wonderful colour, and is very versatile.

And favourite dessert?

Glazed lemon tart – refreshing and light, it’s the perfect way to finish off any meal.

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

I don’t tend to cook much when at home, as I enjoy my wife’s cooking.

Where else locally do you like to eat?

Anywhere serving nice, fresh food and with a good atmosphere.

Why should people go to Chiseldon House Hotel?

With all the new refurbishment happening around the hotel, the hotel is looking great. Also to sample our freshly cooked meals and welcoming staff. The hotel also has beautiful grounds in which to relax and enjoy our homemade afternoon tea.