The essential ingredient every kitchen must have is...

I think the most essential ingredient to have in a pastry kitchen would have to be passion...and vanilla pods.

The first kitchen I worked in was...

The Masonic Hall in Warrington for a couple of months when I was at college.

My first professional job was...

I started here at Bents garden and home where I still work today.

I have worked here for 12 years starting when the restaurant was just a little coffee shop upstairs.

Back then I was a commis chef (a basic chef learning the ropes) and worked my way up to become the head pastry chef.

I have won a few awards along the way including the Young Pastry Chef of the Year for the Academy of Culinary Arts in 2006 and North West Best Fudge.

The first dish I prepared for service was...

Probably what every chef makes in their first week at college – bread rolls and minestrone soup. But the first dish I made for my first professional service was a roast beef dinner and apple pie.

The signature dish which people associate with me is...

I think most people would associate me with any patisserie that is made with chocolate. Chocolate tarts and dark chocolate truffle torte or for regulars at Bents it would have to be jam and cream scones.

My biggest kitchen disaster was...

Well I’ve had a few disasters in my time at Bents including dropping a full fresh cream roulade on the floor and I once dropped a few unset mousse gateaux on my way to the freezer.

My favourite chefs are...

I like lots of chefs including James Martin, Michel Roux Jr and Raymond Blanc.

Away from the restaurant my favourite meal is...

Well I know I’m a pastry chef but I do love my savoury food and my favourite meal has to be confit duck followed by chocolate truffle or tiramisu, both with ice cream.

Try Jane's recipe for the perfect cream gateaux here.