NAME?

Stosie Madi

RESTAURANT/TITLE?

The Parkers Arms, Newton in Bowland. It is one of the top five finalists in the Visit England Tourism Awards.

THE ESSENTIAL INGREDIENT(S) IN ANY KITCHEN?

Salt, pepper, butter.

The FIRST KITCHEN I WORKED IN?

I have never worked for anyone. I opened my first restaurant 22 years ago and travelled extensively learning, eating and doing free stages in kitchens of my choice round Europe America and Asia.

FIRST PROFESSIONAL JOB?

I worked for my family in the hospitality businesses they owned abroad.

I took over the running of my mother’s businesses when my father passed away with cancer and I chose to opt out of university after my A Levels.

I loved being a chef entreprener and have, since then, opened and owned five successful restaurants.

FIRST DISH PREPARED FOR SERVICE?

Gosh, I don’t think I could remember.

SIGNATURE DISH?

I have no signature dishes. I cook with the seasons and ingredients availability, hence my dishes are ever- changing.

A dish can evolve into several as the years come and go.

The core ingredients might remain the same, garnishes and techniques will move with the times and the way we eat today to create new, fresher dishes.

FOOD PHILOSOPHY?

Local and seasonal, using the bounty of the county. Lancashire has wonderful local delights.

For example, nettles and wild garlic and goosberries in May, elderflowers and strawberries in June, Lune wild salmon in July, sloes and hedgerow bounty in the autumn.

BIGGEST KITCHEN DISASTER?

When they happen they’re always big.

FAVOURITE CHEFS/BIGGEST INFLUENCES?

Michel Bras, who uses the seasons and the simplest ingredients to create wonderful flavours.

FAVOURITE MEAL AWAY FROM THE RESTAURANT?

A well-aged, grilled, rare skirt steak with crispy chips and a crunchy, well- dressed salad with a piece of crusty bread to mop up juices, all at home with a good bottle of wine.