A YOUNG chef has revealed working with his life partner was the secret ingredient behind his Michelin star success.

Head chef and general manager of The Goose in Britwell Salome, Ryan Simpson, described the restaurant’s listing in the 2010 Michelin guide as an “incredible achievement”.

He revealed one of the biggest reasons behind the success of his restaurant was the role played by his partner – and sous chef – Liam Trotman.

On Saturday Mr Simpson became the third chef in a decade to win a star for the restaurant, following Mike North and Matthew Tompkinson.

The 26-year-old, of Chestnut Place, Watlington, said: “We are all ecstatic with the award. It is a great achievement for all of us.

“Liam has played such an important role. That’s why we’re different at The Goose because we have an amazing balance in the kitchen.

“You never expect a Michelin star. You obviously hope you will get noticed, and we knew we were moving in the right direction, but it still comes as a surprise.

“I have a small team but everyone involved has played their part. At the moment there are only the two of us in the kitchen, and we have a new person joining next week.

“We are enjoying the moment, but we are definitely looking to build on this.”

Signature dishes at the restaurant include pan-roasted Berrick Salome wood pigeon, carpaccio of Chiltern hills muntjac and Britwell Salome pork belly.

Despite it being his first head chef role, Mr Simpson was named the country’s Up-and-Coming Chef of the Year in The Good Food Guide last year.

Previously, he worked in four French restaurants and did a stint at Restaurant Gordon Ramsay before joining The Goose in June 2008.

Mr Simpson said: “We have had a surge in bookings and things are very frantic at the moment.

“But we will soon take stock and push forward with the restaurant. There is so much potential here.”

Oxfordshire has two other Michelin-starred restaurants.

Mr North’s new restaurant, The Nut Tree in Murcott, retained its Michelin star for 2010, while Raymond Blanc’s Le Manoir aux Quat’Saisons, in Great Milton, kept its two-star rating.

Guide editor Derek Bulmer said restaurants have had to adapt.

He said: “Some chefs have even introduced ‘credit crunch’ menus to help fight the recession. Long-established restaurants have proved to be resilient but we have also seen plenty of new openings.

“As we head into this new decade, the hotel and restaurant industry appears to be leaner and fitter.”