Kristian Lowe, joint head chef with Michelle Steele at Holgates Caravan Park, Silverdale

Essential Ingredients = The simple basics of onion, garlic and fresh herbs, especially basil and coriander - favourites of mine. I find these herbs compliment a variety of dishes but salt and pepper are the key to the success of any dish.

First kitchen worked in= The first kitchen I worked in was the Village Hotel Blackpool, it's now known as Herons Reach. I worked there for four years.

First dish I prepared= It's hard to remember the first dish I prepared as I've been doing this for 21 years. One of the first dishes I do remember preparing was Beef Stroganoff with a saffron infused rice. I had a sense of pride I had made it and realised I wanted to do this as a career.

Signature dish= I wouldn't say I had a particular signature dish, but one of my favourite dishes to put on the specials menu is a pan seared Duck breast, medium of course, with dauphinoise potatoes, julienne of mange tout and red pepper and a blueberry compote.

Food philosophy= I would't say I have a food philosophy but what I would say is don't be afraid to experiment, some of the best dishes can come from mistakes.

Biggest kitchen disaster= My biggest kitchen disaster to date was making a foie gras terrine after I had been shown once in a new work place, Langdale Hotel and Country Club. Head chef Dave Rodgie was in a meeting as I was preparing the dish. I should have moulded it in a terrine dish but I broke it into pieces and put it into the mould. Obviously, when it had come out of the oven and cooled down for slicing it fell to bits. At the cost of £200 I wasn't flavour of the month for a while.

My favourite chef= I have a few favourite chefs as they all have different qualities. Jamie Oliver is one as being a father of two myself, I like that he is so passionate about bringing healthy eating to schools.

My biggest influence= I have two big influences in my cheffing career one being Ian Oiper from Piper's Restaurant, in Garstang. He gave me the kick up the bum I needed to move forward in my career as I felt I wasn't progressing after my four years in Blackpool. I went on to work for him at Breaffy House Hotel in Castlebar, in Ireland - which was a valuable experience. My second and most important has to be my joint head chef and partner Michelle Steele who i have worked with for over 20 years. We compliment each other well as we know each others strengths and weaknesses.

My favourite meal= My favourite meal would have to be a medium rare fillet steak from our local butcher Burrows, of Silverdale, with dauphinoise potatoes, stem broccoli and baby carrots. No need for sauce, it's perfect as it is.