This week it’s the turn of FABIO TIRA, chef at Pinos Restaurant in Lechlade. Call 01367 252373

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

My passion for cooking comes from when I was a kid, watching my mum cooking at home. Being the only son in the family I used to help her all the time in the kitchen. Given my passion for cooking I decided to go to the culinary school and start this endless journey of becoming a chef.

Where did you do your training?

My first steps took place in the north of Italy, and after I travelled all over Italy acquiring knowledge of the different ways of cooking in my country. Working with unbelievable master chefs has helped me a lot in my career to finally become a master chef myself.

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

Modern Mediterranean food.

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

I have got many signature dishes, all created by me, but fish in particular is what I really enjoy cooking.

What would you order from your own menu?

As starter I would order the light choux pastry balls filled with sauteed spinach, served with a delicate gorgonzola cream and poppy seeds, and as a main course I would order our home-made cuttlefish ink pasta, tossed with prawns and sun dried tomatoes in a rocket pesto made with pine nuts, garlic and extra virgin olive oil.

Your favourite vegetable, and why?

To be honest I haven’t got any preference for any type of vegetables. They are all different and have their own characteristics.

And favourite dessert?

My favourite desserts are all parfaits, in particular parfait al torrone served with chocolate sauce, which will be the dessert in our New Year’s menu.

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

I never cook at home. Well, only very rarely on special occasions.

Where else locally do you like to eat?

I’m still very new to this part of England, so not sure yet where.

Why should people come to Pinos restaurant?

Because we use proper Italian ingredients to cook with. We serve proper Italian food cooked by an Italian master chef, something that in England (as in all Europe) you don’t find very often. From my experience in Europe in particular I can say that the majority of the so-called Italian restaurants are Italian restaurants in name only.