Dan was working at The Killingworth Castle’s sister pub, The Ebrington Arms, when offered the helm at The Killingworth Castle, Wootton by Woodstock, where he has shone from day one.

His style of cooking is seasonal modern British. He loves fish, especially sea bass, and is busy preparing a special menu for ‘The Killy’s’ next Fish Food Feast on April 12. Four courses £30 per head, with fish supplier New Wave Seafood giving a talk. Booking now on 01993 811401 or at thekillingworthcastle.com.

Cod wrapped in Parma ham, haricot blanc, gremolata, red pepper and chorizo puree

Serves six 

* 900g cod loin 
* 1 pack Parma ham
Lay a piece of cling film on to your work service, lay the slices of Parma ham slightly overlapping to the length and size of your cod loin. Place your cod on to the centre of the Parma ham and tightly wrap the cod in the ham and cling film tying each end so you have a cylinder shape. Chill in the fridge for two hours to set. Portion into six equal pieces.

Haricot blanc 
* 300g dried haricot beans
* 1 litre water
* 1 carrot, onion, celery stick
Soak in cold water for 12 hours. Drain beans and cover with water. Add vegetables and simmer for 45 minutes until just cooked. Drain and leave to cool.

* 1 bunch flat parsley
* 1 lemon
* 100ml extra virgin olive oil
* 4 cloves garlic
* Salt and pepper
Add all ingredients to a blender and blitz on full power until smooth.

Red pepper and chorizo puree
* 1 tin piquillo peppers
* 200g cooking chorizo
* 200ml water
Cut the chorizo into small pieces and gently fry to release the natural oils, once caramelised add the peppers and water, simmer until the water is almost evaporated and the peppers and chorizo and very soft. Transfer to a blender and blitz on full power until very smooth.

To finish
Pre heat the oven to 180C. 
Unwrap the portions of cod and bake for eight minutes until just cooked, warm the haricot blanc in the gremolata, warm the chorizo puree.
Divide the haricot beans and chorizo puree between six bowls and finish with the cod, drizzle some extra virgin olive oil around the cod and serve