Meet Katarina Broadribb, who has a bistro at award-winning butchers Uptons of Bassett, and also owns Lemon and Soul cookery school.

What first inspired you to become a chef?

"Food was a big part of our family in Slovakia. Both my parents were amazing cooks and my brother trained as a chef. My grandma grew everything, we had vineyards and made wine. During communism there was not much in the shops, no fast food outlets, hence people cooked from scratch. My grandma and mum used to make pasta, preserves, gherkins, sauces, you name it! When I met my husband Simon, who is a butcher, it all suddenly happened and from home cook I became a cookery teacher, to caterer to chef."

(Image: David Nash) What was the first meal you cooked for someone else?

"Plenty of pasta dishes for my parents when I was a teenager. My dad is probably still laughing at how I used to experiment in my parents simple kitchen and he had to eat it. Until he passed away, he used to tease me."

Tell us a bit about your career so far…?

"After I had my third daughter and was a stay at home mum for five years, I was ready to go to work and found a job at a cookery school. In 2013,  I set up Lemon and Soul. Seven years ago we changed half of the butchers and made it into a bistro."

What is your proudest career moment to date?

"When I saw a first copy of my book What’s Your Flavour? And winning the sandwich designer of the year 2023."

(Image: David Nash / The Electric Eye Photography) What is your signature dish?

"Octopus salad. I make it two ways, like in Madeira or Montenegro."

What is your favourite dish currently on your menu?

"Smokey roll, the best UK sandwich 2023!"

What is your favourite meal to cook at home?

"Anything Slovak. My daughters love pasta, sauerkraut dishes, lentil soup, cakes or breads."

What do you like to drink with dinner?

"White or red wine, depending what we eat."

(Image: Supplied) What is your culinary guilty pleasure?

"Schnitzel made with pork fillet and my mum's potato salad of mayo, carrots and peas with sweet and sour dressing."

What is your favourite Hampshire ingredient?

"Watercress, pannage pork, mushrooms and wild garlic."

What’s your career ambition?

"To maintain and improve what we are doing as a business. I will forever want to learn more about different cuisines, try new ingredients and create new recipes."

(Image: David Nash / The Electric Eye Photography)