Louis Strangeway talks washing pots, the Godfather of Spanish food, pigs and tuna in our meet the chef column.

What first inspired you to become a chef?

"I love good food, and when I was growing up, either going to a restaurant or having something special at home was always exciting for me. My parents owned and ran a small restaurant in the Yorkshire Dales, and it was always great eating the leftover dauphinoise potatoes or sticky toffee pudding!"

What was the first meal you cooked for someone else?

"It was probably a dessert. I baked with my mum at home and would then have a go at doing it myself later."

Tell us a bit about your career so far…?

"I started working washing pots in a local pub when I was 15, and they taught me how to plate desserts and do some prep, and I found a love for working in kitchens. After finishing at University, I went to Florence to train to make pasta and sauces, before joining The Pig in Brockenhurst, training on their apprenticeship scheme to qualify as a chef."

Louis Strangeway of Bar Lento(Image: Bar Lento)

What is your proudest career moment to date?

"José Pizarro, ‘the godfather of Spanish food’, joined us for a day to work with me in our restaurant kitchen. He was so complimentary about the style of cooking, our authenticity, and how he loved us promoting Spanish cuisine. We feel genuinely proud to receive such an accolade. We also won Business of the Year at Winchester Excellence Awards this summer, which was an amazing result for us and completely unexpected."

What is your signature dish?

"Iberico pork is an amazing product. These pigs are the best in the world and have an amazing culture and story behind them and you can really taste it in the end product. At the restaurant, we make a lot of dishes with it, both cured and cooked. Our Sunday Feast currently features Iberico loin seared on our outdoor grill, accompanied by amazing grilled vegetables, offering a true taste of Spain with a British twist."

What is your favourite dish currently on your menu?

"I’d probably say that the dish our customers talk about the most currently is our Pan-seared Tuna loin on a watercress pesto topped with caper and shallot. We use Sashimi-grade tuna, so it is of exceptional quality."

Tapas served up at Bar Lento(Image: Bar Lento)

Where is your favourite place to eat in Hampshire?

"Right now it’s 21 Sushi, another fellow indie in Winchester."

What is your favourite meal to cook at home?

"I usually keep it simple at home and love to make a quick stir-fry or carbonara."

What do you like to drink with dinner?

"It depends on what I am eating – usually a beer to start, and then with dinner, I’m more likely to drink something like a Spanish Rioja. Our barmen here in the bar are always looking at ways to incorporate Sherry or Vermouth into cocktails to give a real Spanish flavour, and I am always happy to taste test and work out foods that will pair with the drinks."

What is your culinary guilty pleasure?

"Chicken and chorizo stew mashed into a bread roll."

Which key ingredient is always in your fridge?

"Garlic and olive oil – the base of most of my favourite dishes."

What is your favourite Hampshire ingredient?

"I would always recommend Isle Of Wight tomatoes, local watercress (not supermarket) or fantastic local trout. We use Two&One olive oil on our breakfast Pan con Tomate, which is delicious."

Louis Strangeway of Bar Lento(Image: Bar Lento)

Which chef do you most admire?

"I loved Antonio Carluccio and his down-to-earth passion for food, great ingredients and simplicity in cooking, and of course, José Pizarro. Their cooking is authentic and it comes from the heart and that’s what we strive for. Everything we send out from the kitchen here is freshly made."

What’s your career ambition?

"Hard to say. I’ve found myself running an amazing kitchen, with a great team and a wonderful, diverse demographic of customers. It feels like a great place to be for now."

What do you think will be the next big restaurant trend?

"People don’t just dine out for the food, they do it to socialise, engage and experience, so I think we’ll continue to see a shift to casual, affordable dining, including pop-ups and food trucks. Tapas is a name used a lot by many restaurants and pubs, which normally means they are serving smaller plates. We are proud of our roots in Spanish food, and our following seems to indicate it is a trend that is growing and growing."

• Are you a chef working in Hampshire? We'd love to hear the stories beyond the stove! Email lorelei.reddin@dailyecho.co.uk or visit dailyecho.co.uk/meet-the-chef