This week, it’s the turn of Alan Postill, 46, head chef at The Pear Tree in Purton for 14 years. Tel: 01793 772100

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

I have wanted to be a chef for as long as I can remember. My original plan was to be a chef in the Royal Navy.

2. Where did you do your training?

I come from Beverley in Yorshire - I did a City and Guilds at Hull College, then worked at the Queens Hotel in Cheltenham and for three Michelin starred chef Paul Bocuse in France, which really opened my eyes to fine food.

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

It’s a mix of some quite traditional dishes with one or two adventurous ideas.

4. Do you have a signature dish?

If so, what? Slow braised belly of pork with spices and honey – it featured in the Children in Need favourite dishes book and it will be the main course for my boss Francis Young’s daughter’s wedding this summer!

5. What would you order from your own menu?

Having written, tasted and tried the dishes on all of the menus this is a tricky one. I’d go for something really simple.

6. Your favourite vegetable, and why?

Broad beans – they hold great memories of childhood

7. And favourite dessert?

I don’t have one.

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

I don’t really cook at home, I leave it to my wife Nikki. I have trained her well!

9. Where else locally do you like to eat?

I live in Royal Wootton Bassett, so I tend to eat there, generally curry.

10. Why should people come to The Pear Tree?

For the great setting, great service and, of course, great food!