Owen Seamark, head chef at open fire restaurant Hearth, talks Michelin stars and crisp sandwiches in our meet the chef column.

What was the first meal you cooked for someone else?

"I remember being 12 or 13 and making a curry from leftover roast lamb. It was a confusing mix of every spice in the cupboard, an unhealthy amount of garlic and tomatoes. Like all good parents, mine ate it all, with a forced smile and probably unjustified praise."

Tell us a bit about your career so far…?

"I spent the early years of my career working in a few 1 and 2 Michelin star restaurants across London and Marlow before settling here in Hampshire and in Heckfield Place, where I have been for the last five years, progressing to head chef of Hearth restaurant in December."

(Image: Heckfield Place) What is your proudest career moment to date?

"Working at a restaurant in Mayfair called Maze. The first busy service, without mistakes and feeling like a competent part of the team at 17/18 years old, was a great feeling."

What is your signature dish?

"A tarte tatin cooked in the wood fired oven."

(Image: Heckfield Place) What is your favourite dish currently on your menu?

"A braised pork cheek dish. It's hearty but refined and exactly what I want to be eating on a cold autumn evening."

Where is your favourite place to eat in Hampshire?

"Not a restaurant, but somewhere I do go repeatedly, is The Street Bakeshop in Old Basing. Whether its for a light lunch / breakfast or just to pick up some of their incredible sourdough / pastries / cakes, I’m always there."

What is your favourite meal to cook at home?

"On a lazy Sunday afternoon off work, my go to will always be a chicken, roasted over some potatoes, to catch all the drippings and go nice and crisp. Served with a big Caesar salad, lots of good quality anchovies and parmesan. Can’t beat it!"

What do you like to drink with dinner?

"I wouldn’t say I’m an expert on wine so when I eat out somewhere nice I like to try their recommendations and put my trust in the experts."

What is your culinary guilty pleasure?

"I’m a sucker for a late night crisp sandwich after work. Walkers ready salted, sliced white bread and lots of butter."

(Image: Heckfield Place)

Which key ingredient is always in your fridge?

"I always have a block of Parmesan around."

What is your favourite Hampshire ingredient?

"Chalk stream trout from the River Test, a really special product."

Which chef do you most admire?

"I’ve been able to build a relationship with our culinary director Skye Gyngell. The guidance, knowledge and experience I have gained from her over the years has been invaluable."

What’s your career ambition?

"I think, like most chefs, I always dream of owning my own restaurant."