This week it’s the turn of JEAN-PIERRE GILLET, head chef at Best Western Plus Blunsdon House Hotel.

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

I’ve always been interested in cooking, I come from a family of bakers and patissiers, for at least four generations.

Where did you do your training?

In Brittany, I started my apprenticeship at 15, where I was working full time and going to college four days a month.

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

Traditional English cuisine and modern European with influences picked-up along the way.

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

One of my favourite dishes to cook is the 12-hour slow cooked shoulder of lamb with fondante potatoes. It’s a dish for which you have to take particular care during cooking and take the time to get the flavours and textures just right.

What would you order from your own menu?

At the moment I would order the halibut steak with scallops and aniseed sauce.

Your favourite vegetable, and why?

I don’t have a favourite vegetable. I like to source and try lots of different ones, original or not very well known, like purple carrots or blue potatoes.

And favourite dessert?

Creme brulee would have to be my favourite. For me, it’s a good test of skills because it’s a simple sweet but made well it can become amazing.

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

I cook on my days off, usually to experiment with new dishes or ideas, or just simple foods like pasta. I am lucky because my partner is also a chef so she can cook too, more Asian foods which I also like.

Where else locally do you like to eat?

I live in Cirencester and for me the best restaurant there has to be the restaurant Shushi - amazing fish and main courses.

Why should people come to Blunsdon House?

To enjoy good food in elegant surroundings at sensible prices. We offer something for everyone with a choice of two restaurants: Christopher’s Carvery or Tawny’s a la carte. Choose from my personal repertoire of seasonal menus. Also we have a January sale of a three course carvery lunch and early bird dinner at £9.95 in Christopher’s.