Having wanted to be a chef since he was a small boy, Anthony Brand is in his element.

As head chef of the newly refurbished Derby Manor Hotel & Restaurant in Bournemouth, he has been on board for the last 18 months, helping to design not only the menu but also the venue's brand new kitchen.

The hotel, in Derby Road, has been open for around a year, following an extensive redevelopment, and is now the epitome of elegance, with striking wallpapers and Versace-inspired furniture making for truly stylish, yet tranquil surroundings.

Anthony, 29, previously spent three-and-a-half years working at The Crab in Bournemouth, where he is proud to have been responsible for gaining and maintaining the restaurant's two AA Rosettes.

"I just fancied a change," he explains.

"I wanted to come somewhere and just concentrate on getting the food right."

Anthony, who grew up in Newbury and completed his training there among chefs who had worked in London, explains that Derby Manor's Shades restaurant has a strong local produce ethos, as well as a focus on seafood.

"We are very local produce orientated with strong British flavours," he explains.

"We do a mixture of classics and more modern cooking techniques and we are trying to get a bit more seafood orientated at the moment. We do a seafood platter, which is becoming more popular - because we are close to the sea we get good fish.

"Everything is seasonal."

The restaurant has a weekly changing set menu, as well as a tasting menu and an a la carte menu, both of which are changed seasonally.

Anthony has free rein over all menus, but welcomes input from his team - in particular his sous chef, who came to Derby Manor with him from The Crab.

"We will be changing to the spring menu in the next month or so," says Anthony.

"It will be a bit lighter, more seasonal produce, trying to stay away from wintery flavours. A couple of things I will keep - the seafood platter will stay, and the dishes that we sell the most of will stay pretty much the same."

The restaurant is now looking to introduce a regular fish night, with local fish cooked in different ways, and is keen to promote its tasting menu on Fridays and Saturdays, as well as its weekly changing Sunday lunch.

:: derby-manor.co.uk

SIGNATURE DISH: Lamb Duo

The Dorset Lamb rump is cooked in the pan to seal, then finished in the oven, while the breast is boned and rolled before being braised with lots of rosemary.

Serve with creamed potato, butternut squash puree and diced butternut squash which has been roasted and sauteed.

The dish is topped with pickled walnuts and Poole Harbour cockles which are cooked and served with a jus made from the liquid from the lamb breast.