He's the celebrated chef settled at a top Hampshire hotel after years moving around The South's five star hotels and Michelin star restaurants.

Tylney Hall Hotel executive head chef Mike Lloyd talks very local cheese, fudge and fish and chips in our meet the chef column. 

What first inspired you to become a chef?

"I was working as a fishmonger and was asked to help prepare fish in a restaurant I was working in in my second job as a waiter.  I enjoyed the fast paced nature of it and working with food."

(Image: Tylney Hall Hotel) What was the first meal you cooked for someone else?

"Probably toast as a kid! I also remember making porridge for my family as a child."

Tell us a bit about your career so far…?

"I have spent my time moving around the south of England working in 5 star hotels and Michelin star restaurants."

(Image: Tylney Hall Hotel) What is your proudest career moment to date?

"Achieving three (AA) rosettes within seven months."

What is your signature dish?

"I very much like beef fillet tartar with teriyaki gel. Or brown butter poached sea trout with hollandaise."

What is your favourite dish currently on your menu?

"Beef fillet, wild mushroom gratin, black truffle mash."

Where is your favourite place to eat out in Hampshire?

"Definitely Tylney!"

(Image: Tylney Hall Hotel) What is your favourite meal to cook at home?

"We love cooking on the Kamado, we do all sorts from fish to asparagus and even merguez sausages, then enjoy it in the garden with the family."

What do you like to drink with dinner?

Chablis Premier Cru, Chateauneuf du Pape, London Pride, an Old Fashioned. It depends what I'm eating and if I'm driving."

What is your culinary guilty pleasure?

"A really amazing fish and chips – you can't beat it. Or fudge from the fudge shop in Windsor – it's amazing, just try it!"

(Image: Tylney Hall Hotel) Which key ingredients are always in your fridge?

"Butter, eggs, cream, and salad."

What is your favourite Hampshire ingredient or delicacy?

"Tunworth cheese, which is made four miles from the hotel. Chalk stream farm trout is also pretty special."

Which chef do you most admire?

"(Gordon) Ramsay, Heston (Blumenthal), (Alain) Ducasse."

(Image: Tylney Hall Hotel) What’s your career ambition?

"To cook great food."

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

"Moving back to pure food in its most simple form, less processed food, more balance in the diet."

(Image: Tylney Hall Hotel)