This week it’s the turn of Russell Hunt, head chef at Marsh Farm Hotel, Royal Wootton Bassett . Call 01793 842800

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

I had my first job in a kitchen at 16, working at a health club in Bracknell. I then took an apprenticeship at Jamieson’s restaurant, which was classical cookery. I worked there for four and a half years, leaving as sous chef.

Where did you do your training?

Since then I have worked in a number of establishments, both with Michelin star and rosette accolades. For the last two years I have been working under chef Christian George at Cannizaro House Hotel in Wimble-don, which holds two rosettes.

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

I would describe the style of food as modern British with European influences. We are focusing on using local produce as much as possible. We are in Wiltshire, after all, which in my opinion has some of the best produce in this country

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

I would say my signature dish is my nose to tail rabbit: ballotine of leg stuffed with offal forcemeat; sous vide tenderloin; edible soil; radish; heritage carrots; salad and rabbit jus.

What would you order from your own menu?

I would like to say I’d order everything, but if I had to choose right now I would say the pan fried hake: rainbow charred with citrus crushed potatoes and tomato beurre blanc. Hake is such an under-rated fish and it’s one of my favorites. The flavour is amazing.

Your favourite vegetable, and why?

That’s a tough one. Probably sweetcorn. I absolutely love it and it’s also amazing in desserts.

And favourite dessert?

It has to be a classic lemon tart with fromage frais sorbet. So simple but so amazing when it is done right.

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

Not as much as my wife would like!

I like to experiment at home, test out ideas with my wife and friends. But I also like to just cook everyday food. Who doesn’t love pie and mash?

Where else locally do you like to eat?

It depends what I’m in the mood for. I love a good curry night, but I always like to go to other restaurants to see what they are doing and for inspiration.

Why should people come to Marsh Farm Hotel?

Because we offer great food at affordable prices using the best local produce. We also now offer a three-course menu including a glass of wine for just £20. Our food isn’t pretentious just cooked with love and attention