Steve’s catering career started in the early 1990s, when he left Runshaw College at 18 and landed his first job at the Michelin-starred Oakes Restaurant in Stroud.

His CV reads like a guide to UK fine dining, with spells at Gidleigh Park in Chagford, where he worked with one of the UK’s most high-profile chefs, Michael Caines MBE; Harvey’s in Bristol, where at just 21 he became sous-chef in charge of a 10-strong team; and then senior sous-chef in charge of fine dining at the AA 5-star Royal Crescent Hotel in Bath.

At 27, he landed his first head chef position at the prestigious 36 On The Quay, a Michelin-starred establishment run by another star of the restaurant world, Ray Farthing.

“I have been lucky enough to work with some outstanding chefs in some fantastic kitchens,” comments Steve. “And I’ve accumulated a huge amount of experience and knowledge in the process. It’s been a great foundation.”

Of his own restaurant at the Feilden’s Arms opened in February 2007, he says: “We promise everyone a warm welcome, with quality food sourced from local suppliers. There are too many pub restaurants where food goes from freezer to microwave to plate, but I believe there’s a strong demand for good, fresh food and that’s why I’m here.

I’m passionate about food and about service and that’s what I want people to remember when they think about the Feilden’s Arms.”