VINCENT Smith, head chef at The Poplars, was recruited into the kitchen of his local pub at the tender age of 14.

Looking to develop his skills further at age 16 he applied to Salisbury Catering College where he was gained many qualifications and diplomas, while also working in a local Salisbury hotel.

After college, the Army called and he enlisted as a chef. Stationed at the Officers Training College at Westbury, he was responsible for the whole range of events from standard mess catering to full regimental dinners. He was also attached to the base commander as his personal chef when required for VIP entertaining. Vincent was later promoted to Warminster Battle Group barracks where he again rose to the challenge displaying his range of talents to the full.

Here he had also been given the opportunity to study butchery and the selection and knowledge of cuts of meat became a huge advantage for a budding master chef.

After completing his Army service he decided to go into a local pub restaurant where he stayed as head chef for a number of years.

Vincent was then bitten by the travel bug and after so many years living locally he decided to travel. He packed up his family, sold his house and headed for the far-away destination of Australia.

But even there he could not resist the chef's call. He watched, experimented and became an expert on barbecue cooking.

After driving around Australia for approximately nine months he and his family decided to return home, back to the cold and the rain.

One day soon after his return he walked into The Poplars and instantly clicked with the existing management and is still there today.

As Vincent says: "I have a great team behind me so it has been a pleasure to produce high standards of food from my kitchen for the past four years and I look forward to producing more original and exciting menus in the future."

The Poplar's beef fillet

  • Fillet of beef stuffed with brie and spring onion, wrapped in parma ham. Served with a sweet basil and wholegrain mustard dressing. Serves two.

Ingredients:

Beef fillet

2oz local brie

Bunch of spring onions

Parma ham (four slices)

Bunch of sweet basil

Olive oil (one cup)

Tbs wholegrain mustard

Salt and pepper

  • Method

Melt the brie on a low heat, stirring until it is soft. Place to one side and add the finely chopped spring onion to the brie. Take the beef and slice down the middle, but don't go all the way through. Stuff the spring onion and brie mixture into the fillet and then wrap parma ham around the whole fillet. Place the beef onto a baking tray and cook at 180C for 25 minutes. While the meat is cooking, chop up the basil and add it to the mustard and oil. Blend together to form a thick dressing. When the meat is cooked to your taste, drizzle the dressing over the fillet of beef and then serve with a fresh salad or roasted vegetables.