THERE is a new face in the kitchen in Stockton Heath’s popular Greek restaurant Olive Tree.

So this week, we asked Simon Brooks to tell us his highlights of his career from first job to best dish and kitchen disaster to favourite chef.

  •  The first kitchen I worked in was?

Bailiffs Court Hotel in Climping, West Sussex

  •  My first professional job was?

The five star Grand Hotel Brighton (DeVere)

Warrington Guardian:

  •  The first dish I prepared for service was?

Melon crown with sorbet

  •  The signature dish people associate with me is?

Duck breast with confit leg and baklava

Warrington Guardian:

  •  My biggest kitchen disaster was?

When I was 19 and left my first job at the DeVere Grand in Brighton, they kidnapped me and threw me in the bins which was full of all the waste.

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  •  My favourite chef is?

Simon Rogan, head chef at L’Enclume in Cartmel near the Lake District.

  •  Away from the restaurant my favourite meal is?

I don’t get time to eat out, however I am passionate about Indian cuisine and love preparing a picnic for the family.