He's the top chef who spent a decade in the kitchen of Michelin starred restaurants and proudly serves up a tart made with beer from his dad's brewery.

Matt Whitfield, executive chef at Kimbridge Barn near Romsey, talks family and rosettes in our weekly meet the chef column.

What first inspired you to become a chef?

I started cooking with my grandma when I was very young.

What was the first meal you cooked for someone else?

I cooked stuffed peppers for my dad from scratch.

Tell us a bit about your career so far…?

I have been very lucky to work in different countries in some amazing restaurants. I spent ten years working in 1, 2 and 3 Michelin star restaurants. I have been Head Chef in a 1 Michelin star restaurant and sous chef in 2 and 3 star restaurants. I was awarded 3 rosettes in my own right which was a very proud moment.

What is your signature dish?

One that was always loved by our guests was ‘My Dad & Me’. It is a salt caramel and malt tart made with malt from my dad’s brewery and served with his beer.

What is your favourite dish on your menu?

BBQ chicken thighs with homemade kimchi

What is your favourite meal to cook at home?

I love to cook crispy chicken salad for me and my wife with lots of picky bits on the side

What do you like to drink with dinner?

It depends on what we are eating, but probably white wine

What is your culinary guilty pleasure?

Fish fingers

Which key ingredient is always in your fridge?

Butter

What is your favourite Hampshire delicacy?

Hampshire Game – venison/mallard/pheasant

Which chef do you most admire?

Chris Eden – my old boss and great friend. His drive for always trying to be better is inspiring

What’s your career ambition?

To create amazing places to eat and drink, have a great team behind me and be proud of what we do. We want to use fantastic local produce and have fun with the food we produce.

What do you think will be the next big restaurant trend?

More casual dining. The casual experience whilst enjoying delicious food and drinks is exciting. I also think that good English pubs can be exciting with the scope you have to do whatever food you want.