VICTORIAN poet, Robert Browning wrote in his poem “Andrea del Sarto”: “Ah, but a man’s reach should exceed his grasp, Or what’s a heaven for?”

This short one line would sum up the searching for perfection which Joe Nagy, the head chef at the three star AA rated, Lordleaze Hotel in Chard is looking for when it comes to cooking.

He knows there is nothing like 100 per cent but he is always reaching for more, more taste and more dishes which will make customers happy.

Joe has taken a long and winding road to Chard as he was born in Hungary and trained in France to become a chef.

He started cooking for his brother and sister (who are twins) when he was six-years-old and just tried things as he said for fun and to see what would happen.

What happened was in 1992 he went to France where he trained as a chef for four years.

He moved to England in 2002 when he worked in Cheltenham. He also used to have his own business which he ran for five/six years

He did a cooking course in France which saw one week in the classroom and the following week on work experience.

This helped him build up his skills to where he was working for Michelin Star rated hotels and rosette winning restaurants.

Working in what can be called the top end of the restaurant/hotel trade is what Joe enjoys even though it comes with added pressure but he loves it.

He said: “I love the adrenaline rush, the buzz of the kitchen.

“But you need to be calm and in control of yourself and have a good team with you which I do at this hotel.

“You also need to be organised so you know what is happening the next day.

“You try and calculate what needs to happen and you even have to calculate for the weather and if people will be going out.

“The thing I like is taste and good presentation.

"I love to think about food to come up with ideas.

"Thinking is part of the job and I love it even if it means I cannot switch off and am even working when I am at home.

"I love to taste food. I would love to have fourteen small courses rather than three large courses.”

Joe became the head chef at the Lordleaze Hotel, Henderson Drive, Forton Road, Chard at the end of March this year.

Joe like to keep the menu simple but with his own personal ‘twist’.

An example of Joe’s twist is on the menu you can get ham, egg and chips as a starter.

But the ham is ham hock, fried Quail eggs and chips. Another is a trio of pork with black pudding, smoked apple, tender loin and garlic mash.

The type of dishes on the menu can include (menu changes regularly):

- Crean of roasted vine tomato soup

- home smoked chicken Caesar salad, anchovy, poached egg

- Salmon and chive fishcake, avocado and mango salad, tartar sauce.

- Sauteed king prawns and smoked salmon

- duo of lamb, braised shank and chump, broccoli, fondent potato, port jus

- trio of fish, new potatoes, courgette ribbons, orange beurre blanc (Halibut, Sea bream, salmon).

- Fillet or pork ‘Wellington’, colcannon mash, wholegrain mustard gravy.

- Char-grilled Sirloin, garlic butter, mushroom, tomato, skinny fries.

- Somerset apple cake, vanilla ice-cream

- warm chocolate brownie, clotted cream ice cream

- white chocolate and rhubarb mousse, poached rhubarb

- iced salted fudge parfait, pecan nuts, chocolate sauce.

The menu created by Joe has its roots in being seasonal. He makes sure he utilises the best from Somerset to get the food for the menu.

Joe said: “The challenge is to push yourself.

“I am always cooking and being creative. I like keeping myself happy and to make people happy. I am always planning and take pride in what I am doing

The Lordleaze Hotel has been awarded a three star hotel rating from the AA; it has won Taste of the West South West England Gold awards in 2017 and 2018 and a certificate of Excellence on Tripadvisor in 2017.

Further details email info@lordleazehotel.com, call 01460 61066 or go online at lordleazehotel.com