As part of our Meet the Chef series, we're talking to some of Cumbria's finest about their lives in and out of the kitchen. This week, it's the turn of Craig Macleod, head chef at Moresby Hall Hotel

What is your current role and what does it involve?
Head chef running the kitchen, which involves menu planning, staff training, ordering, cooking, documenting.

How long have you been a chef?
25 years.

How did you first get into cooking?
I used to cook in the house as a child and it has developed from there.

Where did you learn your craft?
In lots of different hotels, conference centres, pubs and restaurants.

What was your first job in hospitality?
At a four-star conference centre.

What is your signature dish? 
I don’t have a have a favourite dish – I like cooking different things – but my Sunday roasts are always well received.

What’s been your worst cooking disaster?
I once threw out a chef’s clear consommé thinking it was old oil.

What are your culinary ambitions?
To keep improving and learning.

What do you like to eat? 
I like to try different places and foods, so don’t have specific likes.

How do you achieve a work/life balance?
I try to switch off when not at work. Walking my new puppy is a great way to escape and switch off.

Moresby Hall is part of the Cumberland Food & Drink Programme funded by the UK government through the UK Shared Prosperity Fund and supported by Cumberland Council and Sellafield, http://www.visitlakedistrict.com/taste