Lee Fish, head chef at Tom at 101 in Stockton Heath, shares his secrets of the trade with Weekend readers.

The essential ingredient every kitchen must have is: A dedicated team who are passionate about food. You need people in the kitchen who want to bring their food creations to their diners using a variety of ingredients to tantalise their taste buds.

The first kitchen you worked in was: My career began at catering college in Sheffield and in my third year I was given a placement at the Ritz in London.

Your first professional job was: On qualifying as a chef I was offered my first professional role at the Ritz as a chef de partie under the guidance of John King. John was the executive head chef who had his own school of excellence.

Biggest kitchen disaster: One Mothers’ Day when we had prepared everything the day before. When we came into work the next morning we found that the sweet fridge had gone down and all the food was spoiled.

We had to start again from scratch and remake all the sweet dishes on the menu.

It is only because of excellent teamwork that we made it through the day while making sure all the mums were unaware of our near disaster.

Favourite chefs: Gary Rhodes, Tom Kerridge and Heston Blumenthal.

Away from the restaurant your favourite meal is: Taking my family to Llandudno to the award-winning Tram fish and chip shop where you can enjoy freshly cooked fish and chips and an ice cold beer.

Tom at 101 is undergoing a refurbishment ready for its 10th anniversary celebrations later in the year