Getting to know some of our best local cooks...this week it's the turn of BERNARD HORDIES, chef at Cakes And Ale, Devizes Road, Old Town.

When did you first take an interest in cooking, and when did you decide you wanted to become a chef?

In my formative years rugby was my priority and I worked as an electrician but decided to become a chef at 30.

Where did you do your training?

At Swindon College, with my grandma and on the job, where I learn something new every day.

How would you describe the style of food served in your restaurant?

Modern European with influences from North Africa and the Middle East.

Do you have a signature dish? If so, what?

Not particularly, but I am enjoying middle and Eastern European cuisine and their famous combinations.

What would you order from your own menu?

Bigos, which is Polish stew. It is a revelation; meaty, hearty, traditional Polish stew that is perfect for a cold day.

Your favourite vegetable, and why?

Chicory, as it is sharp, sweet, you can eat it raw in a salad or cooked, and it goes well with meat.

And favourite dessert?

Anything with chocolate.

Do you cook a lot at home? What sort of food?

Yes, with the kids. I have a trainee sous chef and an apprentice pastry chef!

Where else locally do you like to eat?

Eggelicious. 

Why should people come to Cakes And Ale?

We are independent, original and unusual. We cater well for vegetarians. We are a dog and child-friendly restaurant with lots of choice and plenty of space. We offer a relaxed atmosphere.