PROFESSIONAL chef Patrik Minder owns and runs the Lexden Crown pub and restaurant in Colchester with his wife Joanna.

They also run a hugely successful outside catering company, the Event Catering, providing food for a number of occasions, including weddings, and are the chosen caterers for the Town Hall and Charter Hall events.

The couple also set up the Lemon Tree Restaurant in the town centre before selling it around three years ago in order to concentrate on the Crown and their other ventures.

When they took over the Crown six years ago it was in need of a great deal of attention but since then the couple have turned its fortunes around, building a reputation for home cooked food using local produce which has seen customers returning time after time.

Patrik, trained in Switzerland where he is originally from, and then after completing an apprenticeship worked in various Michelin starred restaurants across Switzerland, Germany and France.

After coming to England he worked at le Talbooth, in Dedham, before launching the Lemon Tree in 1996.

What celebrities would you invite to a dinner party?

Mahatma Ghandi, Donald Trump and Gordon Ramsey.Ghandi because he’s an inspirational peacemaker, Trump just for the unpredictably and Gordon Ramsey because he has worked his way in the industry same as us knowing what it takes feel we would have a lot to talk about!

Which food reminds you of your childhood?

My grandma’s veal in cream sauce with mushrooms with potato rosti.

We call it Zurich getznetzels and basically it’s a traditional Swiss dish from Zurich, where I am from.

What is your favourite family recipe?

I was taught to cook by my grandmother, who was an amazing cook but like most from her generation would use leftovers and basic ingredients.

I think my favourite dish from her was Alpa Macaroni, or Alpine Macaroni, which is just grated Swiss cheese and apple macaroni baked in the oven.

Again, it is a traditional Swiss mountain dish.

If you were on Death Row, what would be your last meal?

It would have to be an English roast dinner. My mother-in-law makes the best roast potatoes, they are absolutely to die for.

What is your ultimate comfort food?

Simply fresh crusty bread cheese and salami, which is again another taste of my home country. You just can’t beat it.

What is the best restaurant in the world?

Thanks to my job as a chef I’ve eaten in some fantastic restaurants all over the world including Michelin starred places where I have also worked.

I lived in Munich and worked at a three star establishment Called the Aubergine.We started at 5am every morning at the market where we would buy the freshest ingredients just for that day.I got to eat at the Aubergine every day but when I got to eat in the restaurant one night I realised just how amazing it was.

What is the ingredient you most use at home?

Olive oil, the good stuff. I just love it on salads and cooking with it too. Everything starts with a drizzle of oil.

What is your guilty pleasure?

It has to be dark Swiss chocolate. I’ve not got a sweet tooth, I love savoury food really, but a couple of squares of dark chocolate just takes the edge off.

What is your signature dish and the secret to making it?

My wife, Joanna, always says it is the sauces I make as a chef.I learnt how to make proper gravy jus and proper fish sauce using all the bones.It takes three days to make the jus and it is worth the effort.