Jamie Holmes, executive head chef at the Hilton Southampton Utilita Bowl, which includes Beefy's by Lord Botham, talks fast food and Michelin stars in our meet the chef column.

What first inspired you to become a chef?

"I was always in the kitchen as a young child watching my grandmother making her jams, cakes and tart from the fruits that my grandad had grown in his garden or at home helping my mother making lovely home cooked food. My neighbour when I was a kid was the head chef of the local army base and I'd often watch him making elaborate iced cakes."

(Image: Utilita Bowl) What was the first meal you cooked for someone else?

"Chicken stir fry for my parents and sister when I was 12. My mother still reminds me about the mess I left for her to clean up!"

Tell us a bit about your career so far…?

-I’ve been lucky enough to work alongside some of the bests chefs, I’ve worked at some of the most beautiful hotels in the New Forest and in Hampshire and I’ve worked at nearly every level from fast food to Michelin starred establishments."

What is your proudest career moment to date?

"So many moments from being in kitchens working hard as a team to regain Michelin stars and rosettes to being accredited with my own rosettes, to seeing myself cooking on MasterChef the Professionals. Last year I was voted the Chef of the Year at the Southampton hospitality awards."

(Image: Utilita Bowl) What is your signature dish?

"12 hour braised blade of beef with white truffle mashed potato and roasted carrots."

What is your favourite dish currently on your menu?

"Roasted duck breast with miso cabbage , caramelised pear and potato rosti. It's mouth-watering."

Where is your favourite place to eat locally?

"My go to restaurant is the HarBar at the Harbour Hotel Southampton. The chef is a close friend and his food is always tasty and beautifully presented, just don’t tell him I said that! 

(Image: Utilita Bowl) What is your favourite meal to cook at home?

"I like nothing better than a Sunday roast." 

What is your culinary guilty pleasure?

"I hate to admit it but I do love a slice of a mint Viennetta!"

Which key ingredient is always in your fridge?

"Herbs ! I love them!"

What is your favourite Hampshire ingredient?

"We grow and make so many beautiful ingredients in Hampshire from the finest new forest mushrooms and strawberries, arguably the best river trout in the country, the fields of Hampshire watercress. We have such flavoursome local cheeses, its so hard to pick just one favourite."

(Image: Utilita Bowl)