He talks pie and mash, mackerel on toast and pickles in our meet the chef column. The Wellhouse restaurant at Lainston House Hotel (Image: Angela Ward Brown)Which key ingredient is always in your fridge? "It changes all the time, any chef that makes good food, enjoys what they're doing and is a good role model is someone I like!" "To be happy with what, where and why I'm cooking the food I'm cooking!" "I think big sharing platters will get bigger and bigger over the next few years.