What is your background?

I have spent the last ten years working in some of the best restaurants in the Cotswolds. I spent five years as Head Chef at the Wyck Hill House Hotel and the The Royalist Hotel in Stow on the Wold. I was also Head Chef of the Westcote Inn. My food is cooked using delicious recipes, simple and no frills and I am committed to using fresh seafood and local produce.

Can you tell us a little about the role and what’s involved?

It involves day to day running of the kitchen, also training my team of chefs to work to very highest standards using fresh produce from local suppliers.

What do you love most about the Mill House Hotel and Restaurant?

It’s one of the last family run hotels in the area and is owned by proprietor John Parslow. It has lovely gardens and grounds with an old Cotswold atmosphere. Guests come back time and time again and I have a close relationship with many of our customers.

Who are your inspirations?

Mark Hix – his food is simple and well sourced from the UK and local suppliers and I was lucky enough to work with him in his restaurant, The Hix Oyster & Chop House.

Where do you source your produce?

Alan Cox of Oddington for Fruit and Vegetables, Flying Fish of Looe in Cornwall, Castles of Burford – meat and game plus Organic eggs – Great Barrington.

Are you working on any new exciting recipes this year?

Here at the Mill we are always working on new recipes every day to use the best seasonal produce. Our menus are constantly changing.

Do you have a guilty food pleasure?

I love fresh fish and locally sourced vegetables.

If you could have a famous dinner party who would you invite?

It would have to be Mark Hix, Gordon Ramsay and other top chefs in the UK.

When you get the time to relax, what do you like to do?

I am into extreme sport, I do a lot of mountain biking and snow boarding. I also spend time as much time as possible with my wife Maggie and son Nathan.

Where do you eat locally?

The Kings Head in Bledington, and the Feathered Nest, at Nether Westcote and of course the Mill House Hotel.

Is there a social aspect to working at The Mill House Hotel?

The staff here at The Mill are all great people to work with. Many have long service and we have a happy family atmosphere.

What can we expect from the Restaurant in 2011?

You can expect new dishes as the year progresses. My customers will be able to eat the best possible locally sourced and seasonal produce. We even catch our own crayfish from the Mill Brook stream that runs through the hotel grounds.