Andrew Taylor-Rose, Executive Chef for Southampton-based Mustang Group, which owns Ennios, The Grand and three Banana Wharf restaurants, is the first subject of our new 'meet the chef' column.

Previously based at top restaurants in London and the South, including Rhinefield House Hotel and Michelin starred Cafe Royal, he has been named Chef of the Year twice (Hampshire Life and So Star Awards).

What inspired you to become a chef?

I've always had a passion for good food. My grandad owned the first Delicatessen on the south coast, so we were lucky enough to be trying all kinds of what at the time were considered weird and wonderful foods.

I also took a part time job in my local Italian restaurant whilst still at school and it's there where my eyes were really opened to a whole new world of produce and flavours, I looked at the head chef Fabrizio like a hero, he could take a few ingredients and turn it into an incredible dish. For me, it was like magic, and it was then I decided that this was the job for me.

What was the first meal you cooked for someone else?

The first meal I cooked was for my family as a 15-year-old, it was a dish from the restaurant, Chicken Supreme filled with a lemon ricotta, Parma ham & spinach. Looking back, it was not technically a great dish but at the time it felt like I'd just won a Michelin star.

What is your favourite dish currently on your menu?

The Halibut, Lobster Sauce and Baby Fennel at Ennios, Having said that, the BFC Burger at Banana Wharf is my go to dish.

What is your favourite meal to eat at home?

Nduja roast chicken, super crispy roast potatoes and a nice fresh salad with a walnut, lemon and smoked salt dressing.

What is your culinary guilty pleasure?

KFC Hot Wings.

What is your favourite Hampshire ingredient or delicacy?

We have recently started using BEK Bakery in Eastleigh for all our sourdough & focaccia, amazing bread.

What do you think will be the next restaurant trend?

There are people in the know that are saying West African Cuisine may be the next big thing. It's relatively undiscovered in the UK. The vibe is incredible flavours and unique cooking techniques.