This week, it’s the turn of Ian Jefferies, 43, part owner and chef at The Harrow in Wanborough.

Tel: 01793 791792 1. When did you first take an interest in cooking, and when did you decide you wanted to become a chef? I first took an interest in cooking when I left school at 16.

2. Where did you do your training?

I did my training in Oxford.

3. How would you describe the style of food served in your restaurant? The food we serve is British bistro.

4. Do you have a signature dish? If so, what? I do not really have a signature dish. That said, the braised brisket with herb dumplings on our menu is very popular.

5. What would you order from your own menu? Either the 16oz bone-in rib eye with peppercorn sauce or the brisket of beef. Our homemade Scotch eggs, as part of the ploughman’s, are really good also.

6. Your favourite vegetable, and why? Personally, I love tender stem broccoli. However, I like cooking with pumpkin and beetroot as I feel these are undervalued and should be used more when in season.

7. And favourite dessert? Last year I went to Dinner by Heston Blumenthal and there was a dessert simply called “chocolate bar”. It was truly amazing, with praline, passion fruit and a ginger ice cream. His BFG comes a close second.

8. Do you cook a lot at home? What sort of food? I do cook at home, when my girlfriend lets me (too many pans apparently!) It depends what mood I’m in really. I like cooking Thai, and generally playing around looking for new menu items.

9. Where else locally do you like to eat? I have not found time to eat out yet. I moved to Wanborough from Bristol in August and I still have not found the time to get out.

10. Why should people come to the Harrow Inn? People should come to the Harrow Inn because they will find great value for money, homemade seasonal food, open fire places, great beers, friendly faces, and a relaxed atmosphere. And, where possible, we use local produce, from mushrooms to meat and oil to organic dairy.