He's the top chef delighting diners at Dancing Man Brewery's historic Wool House, known across the region for its perfect pies. 

Steve Harley talks pork belly bao buns and South African cuisine in our meet the chef column.

What first inspired you to become a chef?

"The satisfaction of crafting a delicious dish and seeing people enjoy it ignited my passion for cooking."

(Image: Dancing Man Brewery) What was the first meal you cooked for someone else?

"My dad was the lucky recipient of my first culinary creation: a pan-seared silver mullet with a creamy salsa and chimichurri sauce."

Tell us a bit about your career so far…?

"Over the past 12 years, I've honed my skills at various restaurants, from gastro pubs to fine dining establishments like The Pig."

What is your proudest career moment to date?

"I'm most proud of having the opportunity to create and execute my own menu."

(Image: Dancing Man Brewery) What is your signature dish?

"I enjoy experimenting with different flavours and techniques, so I don't have a single signature dish."

What is your favourite dish currently on your menu?

"Our homemade pork belly bao buns are a current favourite. Every element is made in-house, from the soft buns to the flavourful filling, including fermented Kimchi Cabbage’’

Where is your favourite place to eat in Hampshire?

“Chennai Lounge curry house in Southampton."

What is your favourite meal to cook at home?

"I love cooking a hearty pot roast, especially with a good cut of brisket."

What do you like to drink with dinner?

“I’m a fan of a good old glass of fruit squash or a delicious can of Dancing Man Brewery Big Casino."

What is your culinary guilty pleasure?

"I can't resist a good American burger cheese."

Which key ingredient is always in your fridge?

"A good quality butter is a key ingredient in many classic dishes, from pastries to roasted vegetables."

What is your favourite Hampshire ingredient?

“Celeriac – a KP at The Pig used to call Celeriac ‘Hampshire Pineapple’."

(Image: Dancing Man Brewery) Which chef do you most admire?

“Gordan Ramsay because he's Scottish!"

What’s your career ambition?

“Never stop learning, keep growing, be better than I was yesterday.”

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

"South African cuisine is a vibrant and diverse blend of flavours and influences. With its unique combination of spices, fresh ingredients, and bold flavours, it's no wonder it's gaining popularity."