Chef Sean Ducie, The Lamb Inn, Burford
PUBLISHED: 01:16 28 May 2011 | UPDATED: 16:11 20 February 2013
We speak to Sean Ducie from The Lamb Inn at Burford
What is your earliest memory of food?
I remember being very young stood in the kitchen with my parents. I must have been no more then four and I could smell this bacon and egg pie that my mum was making for my dad his supper as he was working nights it smelt amazing.
How often do you change your menu?
We try and change it every six weeks making sure everything is in season and at its best.
Which dish on the menu would you recommend to a customer?
That would have to be the pork dish. Fillet of pork with pork belly tatin and celeriac mustard cream. I really like this dish.
What advise would you give to a novice?
That you have to be use your common sense, watch everything and try did get stuck in, be confident not cocky.
Have you ever had any cooking disasters?
Just the usual really fridges and freezers breaking at the worst possible time.
What has been your most memorable meal?
Probably my fiance taking me for a Chinese in Honk Kong totally amazing and delicious.
Which Chef has been your greatest inspiration?
We have so many talented and fantastic Chefs that cook in this country so you have to take inspiration from all of them really.
What is in the fridge at home?
Lots of sparkling water, eggs, smoked cheese, potatoes, two chicken breast, milk, two bottles of speckled hen and one bulmers.
What would you recommend about the local area?
Get out and explore its beautiful. There are lots of places to visit, great food and fantastic scenery.
What would you choose for your last meal on Earth?
Sunday roast beef and Yorkshire pudding, roasties and veg. Then Apple Crumble Custard and ice cream for pudding. Shared with all my family and there would have to be some homemade flapjack for my nephew, he loves this stuff.