I am Larry Jayasekara. My father is a chef in Sri Lanka. I started my career working as a pot washer in his kitchen and worked my way up from there.

I am Executive Head Chef at The Manor at Weston-on-the-Green, where I started in July 2013.

I like to cook with the best available seasonal produce, ensuring maximum flavour and cooking to the best of my ability. Since working at The Manor I have explored the history of this 11th century country house hotel for inspiration, drawing upon its heritage and historic ingredients and recipes.

My signature dish is Kombu Custard, Dashi Stock, Langoustine Tartare, Oscietre Caviar – this is a dish based on the flavours of the sea. While growing up we ate a lot of seafood and I have adapted family recipes to create a Japanese seaweed with dried tuna flakes combination that reminds me of home.

Takeaway curry is definitely a guilty pleasure when I do not have to cook. I grew up eating curry for breakfast, lunch and dinner so it reminds me of my childhood.

My favourite places to eat and drink around Oxfordshire are the Mole and Chicken pub in Long Crendon for their classic steak and chips and Le Manoir Aux Quat’ Saisons for a special occasion.

The strangest food I’ve ever eaten would have to be frogs legs because back in Sri Lanka there was limited access to them.

Japanese is my favourite type of cuisine because of the simplicity and freshness of the flavours .

I’m inspired by Michel Bras – a three Michelin-starred chef based in Leon, whose attention to detail and execution of each dish is outstanding.

Bras’s ideas are unique and original so the final product is always a work of art. I’m also inspired by Thomas Keller, from whom I learnt how to admire the ingredients before cooking them, and how to respect each individual flavour to create a commanding combined taste which is something I have really carried with me throughout my career.

TOMATO SALAD

Oxford Mail:

This starter dish includes heirloom tomatoes, goat curd seasoned with lemon zest, calamari olive crumbs, toasted pine nuts, basil pesto and chilled gazpacho.

* 300g mixed colour heirloom tomatoes
* 60g goat curd
* 1 bunch basil
* 30g pine nuts
* 20g kalamata olives
* 20g olive oil
* 250g over ripe plum tomatoes
* 250ml tomato juice
* 2 banana shallots
* 10g sherry vinegar
* 1.5g garlic
* Micro coriander
* Micro basil

Slice the mixed colour tomato and season with salt, pepper, olive oil and garlic.

Season the goats cheese with lemon zest.

Dry the olives and finely chop (olive crumb).

Make the gazpacho by chopping all the ingredients roughly and leaving to marinate for 24 hours then blend to a smooth sou (plum tomato, tomato juice, sherry vinegar, shallots, garlic and basil stalks).

Make the basil pesto by blending the basil, pinenuts, olive oil and salt.

Plate and finish with micro coriander and basil.