Paul Morgan is chef/patron at the Hampshire Arms, in Crondal

Where do you get inspiration for your menu from?

Out of my head mostly, although there is also some collaboration with my chefs.

My wife Gill has known me to wake her up in the night with an idea for a dish that has woken me up.

What would you say is your signature dish at the pub?

Savoury bread and butter pudding or Duck Wellington.

What do you think is the most important course?

Canapes and bread, as these are served right at the beginning of the meal, and if these are good, then people's expectations are then aroused.

What special events has been a big success this year?

We held an open day for 80 underprivileged children in the summer.

Local producers and farmers gave up their time and products for nothing to educate the children in anything from milking a cow and bees producing honey, to face painting and a bouncy castle.

The look on their faces was wonderful.

What is the average spend per head on your menu?

£27.50

What is the average gross profit on your menu?

Varies with each menu, but anything from 65-70% What is your favourite ingredient at the moment and why?

Belly of pork as it's versatile and is full of flavour.

How would you describe your menu?

Being self-taught, I have no real influences, although customers have commented that they think I have a leaning towards the French influence.

What do you think will be some of the next big things in food?

Local produce and it's "traceability" for customers' peace of mind.

Do you source locally?

Yes, definitely, within a 10-mile radius of the pub.

On Paul's menu: Fillet steak with a miniature steak and kidney pie, accompanied by a fricassee of wild mushroom and baby onions, and served with coarse-grain mustard mash and thyme.

Herb-crusted lamb with a basil farce, on a rosemary and black olive mash, served with a ratatouille of vegetables and lambs' kidneys.

Seared tuna, baby roasted tomatoes, marinated green beans and served with a Mediterranean-style poached egg.