He's the talented chef making a name for himself with his fine dining restaurant named in the top 100 in the UK. 

Daniel Rogan, Chef Patron at Restaurant AO at Sunnyfields Farm in Marchwood, talks about cooking with his three Michelin-starred chef father Simon in our weekly meet the chef column.

Daily Echo: Restaurant AO at Sunnyfields Farm, Marchwood

What first inspired you to become a chef?

Quite simply, it was my dad who inspired me to be a chef. From a young age, standing at the back door in his kitchen, watching service whilst I was growing up.

What was the first meal you cooked for someone else?

I couldn’t possibly remember. All I know is that it probably wasn’t any good!

Daily Echo: Daniel Rogan in the kitchen at Restaurant AO

Tell us a bit about your career so far…?

It has been a rollercoaster. There have been mistakes made, but I believe you have to make them in order to improve (as long as you learn from them!)

What is your proudest career moment?

Opening the doors to my own restaurant, the amazing team I have around me, and everything that has followed. I would also have to say that cooking with my dad at the Bocuse D’or fundraiser was pretty cool.

What is your signature dish?

The ‘Old Winchester Cheddar Dumpling’ is the only dish on my menu from the start.

What is your favourite dish currently on your menu?

The ‘Roasted Scallop, Pig Cheek, Crispy Wafer Pig Skin, Caramelised Cauliflower Puree & Brown Shrimp Sauce’.

Daily Echo: This scallop dish is currently on the menu at Restaurant AO

Where is your favourite place to eat locally?

With my dear friends at The Highstreet Kitchen in Lymington. Gavin (Barnes) is one of my closest friends and mentors. Southampton-based, I love visiting Soleto, or Figurati for a roast.

What is your culinary guilty pleasure?

I'm obsessed with Indian flavours, so a takeaway from Aamnah’s Indian in West Totton is a winner for me.

Which key ingredient is always in your fridge?

Fresh mozzarella and tomatoes for an after-work midnight bite. Cured Italian meats too, if I want to treat myself.

What is your favourite Hampshire ingredient?

There is a lot to choose from. Chalk stream trout.

What’s your career ambition?

It's always been to have a successful and healthy business. That comes first to me. But of course, I became a chef to go after all the accolades I can possibly get. Head down and push forward and fingers crossed they come…

Daily Echo: An Espresso Martini being mixed at Restaurant AO