He's the college restaurant chef and lecturer recognised at the Oscars of the teaching profession. 

Greg Cheeseman, who runs East Avenue Restaurant at Eastleigh College, talks mulled wine sticky toffee pudding and kitchen theatrics in our meet the chef column. 

What was the first meal you cooked for someone else?

"It was during school, a Moussaka. Not an easy dish at that age. I’ve never made it since!"

Tell us a bit about your career so far…?

"I did Patisserie and Confectionery at catering college, then worked in a hotel in Manchester and a lovely restaurant overlooking the water in Suffolk. I had a really good time at college and began to consider teaching. It was a toss-up between teaching in schools or lecturing, but I didn’t like being called Mr Cheeseman! At least here I’m referred to by my first name or ‘Chef’. I have been at Eastleigh College for ten years."

What is your proudest career moment to date?

Winning the Silver trophy in the 2024 National Pearson Teaching Awards. Also, seeing my students complete go on to have a successful career always makes me very proud.

What is your signature dish?

"I have been told I make a mean chocolate brownie!"

(Image: Eastleigh College) What is your favourite dish currently on your menu?

"Our Sticky Toffee Pudding – the mulled wine twist is a winner!"

Where is your favourite place to eat in Hampshire?

"Very tricky question! The Chesil Rectory in Winchester has impeccable service and super tasty food. The Kitchen Restaurant at Chewton Glen is a fantastic dining experience. SteamTown Brewery if you want something simple that delivers every time."

What is your favourite meal to cook at home?

Jambalaya. I love how you can chop and change it with different ingredients. Also great for  convenience – one pot so minimal washing up!

What do you like to drink with dinner?

"Beer, cider or elderflower."

What is your culinary guilty pleasure?

"You can’t go wrong with a good burger!"

(Image: Eastleigh College)

What is your favourite Hampshire ingredient?

"ChalkStream trout is on our doorstep, has amazing flavour and is very versatile. It’s sustainable and a quality ingredient."

Which chef do you most admire?

"The Roux brothers have brought some fantastic French recipes into the mainstream. Adam Smith is a Michelin star chef in Berkshire who seeks out collaborations with colleges and creates opportunities for students. It's great to see successful chefs give back to the community."

What’s your career ambition?

"To keep producing good chefs and decent human beings."

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

"Theatrics and theatre."