Chef lecturer Matthew Sussex talks Sunday roast and cheese on toast in our weekly meet the chef column.

What inspired you to become a chef?

"My grandmother was an inspiration growing up, always cooking at home and worked as a domestic science teacher."

What was the first meal you cooked for someone else?

"A full English breakfast for my family."

Tell us a bit about your career so far...

"I started my career at the Grand Harbour Hotel in the mid 90s. Moved from there to a 3 AA rosette country house hotel in West Sussex, and had a brief stint at the Michelin starred Aubergine restaurant in London. I moved back to Hampshire and worked at the Hotel du Vin in Winchester for eight years, working my way from junior sous chef to head chef. I worked at 3 AA rosette Nunsmere Hall Hotel in Cheshire for three years. After an illness, I moved back to Southampton and became a chef lecturer at Portsmouth City College, where I've been for the past 12 years. 

What is your proudest career moment to date?

"Mentoring students and seeing them win gold medals at culinary competitions."

(Image: Matthew Sussex)

What is your signature dish?

"Cannon of lamb, braised lamb faggot, lamb fat potatoes and peas."

What is your favourite dish currently on your menu?

"Stuffed saddle of rabbit with carrots."

(Image: Matthew Sussex)

What is your favourite place to eat in Hampshire and why?

"Italian tapas at Bacaro in Ocean Village. Simple food, well executed."

What is your favourite meal to eat at home?

Sunday roast with all the trimmings.

What do you like to drink with dinner?

"A good Malbec or Rioja."

What is your culinary guilty pleasure?

"Cheese on toast."

Which key ingredient is always in your fridge?

"Chorizo, can add it to everything."

What is your favourite Hampshire ingredient?

"Chalk stream trout and watercress."

Which chef do you most admire?

"Josh Wilde, a former student who now runs his own restaurant in Wokingham and still calls me chef."

What's your career ambition?

"To continue to teach the next generation and help the young chefs achieve their dreams."

(Image: Matthew Sussex)