Meet the chef: Dan Smith, The Peacock at Rowsley, Derbyshire

Dan Smith, 44, has spent more than three decades working in some of the best kitchens from two Michelin starred L’Ortolan to with Tom Aikens in London. Since 2007, the 44-year-old, originally from Mansfield and now living in Chesterfield, has been the talented head chef running the kitchen at The Peacock at Rowsley. Here, he shares his food loves. thepeacockatrowsley.com

Tell us a little about The Peacock at Rowsley. What makes it special?

I think that as soon as you see the building from the road, it has an immediate draw and aura around it. I wasn’t aware of it when I moved back to the area, but a recruitment agency had heard I was looking for a job and recommended it. I went and had dinner in the restaurant to get a feel for the place and knew it would be the correct move.

Most memorable meal?

I had an amazing meal in 2003 at a restaurant in Sydney called Tetsuya’s. I can still remember it because it was so good – the whole experience from the food, service and ambience was world class.

I also recently had an outstanding meal at Restaurant Paul Bocuse in Lyon which is a culinary institution and should definitely be on everyone’s bucket list.

Who in the industry inspires you most?

I have a lot of respect for Phil Howard. I got taken to his then restaurant, The Square in London, when it won its second Michelin star. I was 18 and it was as a treat from the chef I was working for. And, 27 years later, Phil is still very relevant on the London dining scene.

Your guilty food pleasure?

Crisps once I start eating them, I find it hard to stop.

If you weren’t working in food, what do you think you would be doing and why?

Absolutely no idea. This is all I have ever done since I did work experience with school.

Who are your Derbyshire food heroes?

I’m a little too old to have a hero, but you must have a huge amount of respect for all the local farmers, butchers and food suppliers in the area who all work really hard.

Favourite local ingredient?

Both the Haddon Estate venison, which we have on when it’s in season, or the local lamb are both outstanding.

What’s next for you?

Just keep pushing on here. There’s a definite buzz around the place after the new ownership and refurbishment so the plan is to serve the best food we can and have as many happy guests as possible.

You’re hosting a dinner party, who would you invite and what would you cook for them?

I would be happy with family and friends and would cook a barbecue with lots of beer and wine involved.

 What is the flavour of the moment in your kitchen?

Without a doubt English asparagus. We always have it on in some form for the short time it’s in season then it will be off the menu until next year, an absolute treat.