Luke Holder of Hartnett Holder & Co talks love of pies and ice cubes in our weekly meet the chef column.

What first inspired you to become a chef?

"Serving food that is shared and enjoyed by all is just a passion of mine – there was a moment when I was on a bus journey from Nepal to India with my best friends and I decided that becoming a chef was what I was going to do. My friends Richard and Sarah decided they were going to get into wine – fast forward a few years and they have their own vineyard in the south of France!

What was the first meal you cooked for someone else?

"Chicken and tomato soup – aged seven."

Tell us a bit about your career so far…?

"Born in the UK and raised in Dubai, I was determined to pursue a career in fine cuisine. After calling on chef Chris Galvin, I managed to work my way into the Orrery restaurant in London and later The Oxo Tower. After I met my wife, we decided to move to Koh Samui, Thailand and had a wonderful time running a small restaurant in a fisherman’s village. Then to Dubai, working alongside molecular gastronomy specialist Stephane Buchholzer. After a year in the kitchen of three Michelin-starred Enoteca Pinchiorri in Florence, I found my way back to England and finally Lime Wood, and in 2013 partnered with Angela [Hartnett] to create Hartnett Holder & Co."

What is your proudest career moment to date?

"Becoming a partner with Angela Hartnett, cooking with her in Norway's Arctic Circle and  cooking alongside Michel Roux."

What is your signature dish?

"It largely depends on what's seasonally available but family style sharing feasts or crowd pleasers like our Brown Crab Cacio-e-Pepe and Polenta and Truffle Ravioli."

What is your favourite dish currently on your menu?

"Our menu changes daily, today it's pumpkin agnolotti."

Where is your favourite place to eat in Hampshire?

"I love Piecarumba in town! I love a great pie!"

What is your favourite meal to cook at home?

"Either a chicken curry, or a spicy Thai broth."

What do you like to drink with dinner?

"I love a cold glass of white wine, so much so I will often have an ice cube in it, much to my sommelier's disappointment!"

What is your culinary guilty pleasure?

"Chicken kiev."

Which key ingredient is always in your fridge?

"Aged parmesan."

What is your favourite Hampshire ingredient?

"Tunworth cheese, New Forest porcini, asparagus, and wild garlic."

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

"Zibo style Chinese BBQ."