The Chef's Table: Russell Hunt, chef at Marsh Farm

When did you first take an interest in cooking, and when did you decide you wanted to become a chef?

I had my first job in a kitchen at 16, working at a health club in Bracknell. I then took an apprenticeship at Jamison’s restaurant in Binfield, where I spent four years learning how to cook classical dishes under James Hedges, before eventually leaving as sous chef.

Where did you do your training?

Since then I have worked in a number of establishments, both with Michelin star and AA Rosette accolades, before joining Marsh Farm. I spent two years working at Cannizaro House Hotel in Wimbledon under head chef Christian George. They currently hold two Rosettes. It was a fantastic experience and helped me give my food a proper direction and clear identity to my style of cooking.

How would you describe the style of food served in your restaurant?

Modern British food with European influences, focusing on local produce. We are in Wiltshire after all, which in my opinion has some of the best produce in this country. Over the past 10 months we have been working hard putting together a unique dining experience which we are calling Something Simple – Something Special. Something simple is a range of gourmet gastro dishes using the best ingredients available all prepared fresh in house, while Something Special is an affordable fine dining alternative, where each dish has several elements all cooked a specific way to excite your palate

Do you have a signature dish? If so, what?

I would say my signature dish is pan fried guinea fowl, braised leg, rosemary popcorn, charred sweetcorn puree, savoyard potato and Madeira jus.

What would you order from your own menu?

Id like to say I’d order everything! However, if I had to order right now I would go for the English sea trout, pearl barley risotto, caper and raisin puree, cockles, asparagus and Matelote sauce.

Your favourite vegetable, and why?

That’s a tough question. Probably sweetcorn. I absolutely love it and it’s amazing in desserts

And favourite dessert?

My personal favourite has to be a classic lemon tart with fromage frais sorbet – it’s so simple but so amazing when it’s done right. However from my current menu my favourite dessert is the morello cherry mousse with black cherry sorbet, kirsch cherries and frangipani.

Do you cook a lot at home? What sort of food?

Not as much as my wife would like! I like simple home cooking – good old sausage and mash, or a nice bit of fish. However I also like to experiment with new dishes at home with my wife and friends

Where else locally do you like to eat?

It depends what I'm in the mood for. I love a good curry night, but I do enjoy eating at local restaurants/pubs to see what they are doing for inspiration.

Why should people come Marsh Farm Hotel?

Because we offer great food and good service at affordable prices focusing on local producers. Our food isn’t pretentious, it’s just cooked with love and attention to detail to give our guests the best possible experience.