Eddie Kilty, head chef at The Dining Room at the Oak Bank Hotel, Grasmere

Essential ingredients = Fresh produce, sea salt and my team.

First kitchen worked in = The first kitchen I worked in was Mustard Bar & Restaurant, Liverpool, where I was a commis chef running the larder section. It was hard work but exciting and that's when my love for food started. I ran the larder for 12 months before being promoted onto the sauce section.

First dish I prepared = The first dish I ever prepared was smoked haddock fishcake with a tartar sauce. It was always a big seller. Simple but delicious, we used oats instead of breadcrumbs to give the fish cake a different texture and it went down really well with customers.

Signature dish = I don’t really have a signature dish, as I change my menus with the seasons. We have some of the best suppliers in Cumbria and get fantastic Herdwick lamb, venison, saddleback pork and game. Most of my dishes stay on for a few weeks then change once a new ingredient becomes available.

Food philosophy = My food philosophy is to cook seasonal food, using the best suppliers who are just as passionate as you are with their produce!

Biggest kitchen disaster = It would probably be a power cut in the middle of a wedding. We were without power for the wedding breakfast so we had to improvise and get the BBQs out to cook the food and put candles in the function room so the guests could see! Overall the bride and groom were happy and still had a fantastic day.

My favourite chef = I have a number of favourite chefs including Marcus Wareing, Daniel Humm, James Knappett, Tom Kerridge and Massimo Bottura. They create some of the best dishes with local produce and use modern techniques. I admire their passion and dedication to the industry.

My biggest influence = My biggest influence as a chef is to eat in other restaurants. It's a great way to get inspiration and to understand what other chefs are doing. Marcus Wareing’s ‘Marcus’ was a very memorable meal, along with L’Enclume in Cartmel which was amazing.

My favourite meal = The best meal I’ve ever had was when I went to New York. We ate at Aureole which holds one Michelin star. We had the tasting menu and from start to finish the meal just blew me away with the flavours and techniques used in every dish. However, I love a roast dinner on a Sunday. Very British and family orientated, it is the one meal a week where all your family should be there to enjoy.