Massad Zaatar, from Beity Restaurant, talks seafood and whiskey in our meet the chef column.

What first inspired you to become a chef?

"Growing up, cooking was my passion. I was always the first one to help my mum out around the kitchen."

What was the first meal you cooked for someone else?

"The first meal I cooked was in Lebanon, I was 18 and at an interview for a chef position in Saudi Arabia. The meal was Bamieh (okra) alongside Lebanese rice."

(Image: Beity Restaurant) Tell us a bit about your career so far…?

"It began in a Lebanese restaurant in Piccadilly Circus in 2006. Ever since I moved to the UK, I have been working with Lebanese flavours. Being Head Chef at Beity Restaurant really brings me back home."

What is your proudest career moment to date?

"Seeing our team members work hard together. It brings warmth to my heart seeing such a diverse community sharing their passion for Lebanon’s traditional cuisine."

What is your signature dish?

My top two are definitely Farruj Meshwe (Baby chicken) and Shish Taouk (Chicken cubes).

(Image: Ryan Stanikk for Beity Restaurant) What is your favourite dish currently on your menu?

"Warak Enab. It takes a long time to prepare, requiring a lot of patience and attention. Each individual vine leaf must be filled and carefully rolled into the correct form before being cooked for four hours."

What is your favourite meal to cook at home?

"Prawns or sea bass."

What do you like to drink with dinner?

"With seafood I usually like to have whiskey as in my eyes it is a great combination. Other days, I like to have Ayran (yoghurt drink)."

What is your culinary guilty pleasure?

"Crispy Kallaj, which is melted halloumi cheese in Lebanese Bread."

(Image: Ryan Stanikk for Beity Restaurant) What is your favourite Hampshire ingredient?

"Locally sourced milk, which I use to make our popular sweet Mohallabiya dessert, topped with crushed pistachios."

Which chef do you most admire?

"Chef Antoine, a famous Lebanese Chef. Me and my mum always used to watch his TV programme when I was a child. He was my childhood star."

What’s your career ambition?

"To continue sharing my love and passion for Lebanese food. I wish everyone could try the flavours of Lebanon and that they will become more recognised."

What do you think will be the next big restaurant trend?

"The expansion of ghost kitchens, mainly based around delivery services."

(Image: Ryan Stanikk for Beity Restaurant)