Saroj Watmanee, from Britannia Thai in Brockenhurst, talks keeping people happy and building his family a home in Thailand in our meet the chef column.

What first inspired you to become a chef?

"My grandparents inspired for me for my love of cooking and becoming a chef. Family meals in our village were a celebration of food and smiles. Serving and keeping people happy is an honour."

What was the first meal you cooked for someone else?

"The first meal I cooked was fried rice. Simple but delicious."

Tell us a bit about your career so far…?

"I've worked in five star hotels in Bangkok and Pattaya, and in independent Thai restaurants in the UK."

What is your proudest career moment to date?

"The proudest moment in my career is when I could build a house for my family in Thailand. That’s when it hit me that hard work in the kitchen has paid off."

What is your signature dish?

"My signature dish is the Seabass Pad Cha which is sea bass fillet cooked with chilli, garlic, ginger and green peppercorns."

What is your favourite dish currently on your menu?

"My favourite dish is the Pad Thai noodles. They're very versatile and can be enjoyed at lunchtime or in the evening."

(Image: Britannia Thai) Where is your favourite place to eat in Hampshire?

"To be honest I don’t have a favourite place. I rarely go out to eat on my days off."

What is your favourite meal to cook at home?

"Som Tam (Papaya Salad). Green papaya and chilli. Crunchy, sweet, tangy and spiced. Very moreish."

What do you like to drink with dinner?

"I like to have nice cold beer with my meal."

What is your culinary guilty pleasure?

"Sticky rice with mango."

(Image: Britannia Thai) Which key ingredient is always in your fridge?

"Chilli."

What is your favourite Hampshire ingredient?

"Mushrooms."

Which chef do you most admire?

"I admire my mum the most because her cooking is the best."

What’s your career ambition?

"To open my own restaurant in the future."

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

"More meat free and plant based restaurants."