“I love nothing more than a busy Saturday, when we’ve had a big wedding and everything has gone to plan – you do feel a sense of achievement,” says Simon Hartnett, Executive chef, The Queens Hotel, Southsea. He likens the role to that of being an orchestra conductor.

“When you are standing on the pass as Executive Chef, it is like being the conductor of an orchestra, bringing all the elements together. From as far back as I can remember, I wanted to be a chef. I was fascinated by food as a child and when we went on holiday to France, I would use the pocket money I had saved to go round the food markets buying cheese and other treats. My Nan worked as a cook and because my Mum worked long hours, I would always cook at home. I can remember being about six or seven years-old making scrambled eggs and enjoying it.”