Daniel Longstaff works alongside a room full of snooker tables. But the 22-year-old doesn't play.

"I've had a go a few times, but I haven't really played properly," he laughs. "I suppose because I'm surrounded by tables, I'm going to have to have another try."

The 22-year-old is head chef at the imaginatively-named Cue Gardens, a snooker centre and pub, which also has a spacious 70-seat restaurant.

Daniel, who lives in nearby Oakenshaw, has worked at the Stadium Road eaterie since it opened two months ago.

The club itself opened last summer.

"I really love it - it's great to be in at the start of something," he says. "It's a brilliant atmosphere and the people are all so friendly. We get really busy, especially when Bradford Bulls are playing, because we are so close to their stadium. Some of the players come in too."

The stylish restaurant serves both English and Mediterranean food, with main meals including steak dishes, seafood dishes and pasta meals. Starters include pate with toast and home-made soup, while desserts are mainly traditional, such as apple pie and chocolate fudge cake.

"There is a very varied menu, and if I want to add something of my own choice I can include it on the specials board," says Daniel.

Working with one other chef, he likes the challenge of being at the reins in the busy club, after three years cooking at a local pub. "I worked at The Woodlands in Oakenshaw, where I learned a lot from Colin, the owner. I was happy there and, after so long, it was a difficult decision whether to move, but I wanted a fresh challenge."

A former pupil at Thornton Upper School, Daniel was brought up in Bradford, but later moved with his family to Flamborough on the East coast.

With a keen interest in catering, he enrolled in a course at East Yorkshire College, before starting work in a restaurant in Bridlington.

There is no doubting where his inspiration came from. "My dad was a chef in the navy and cooked for the family, so I definitely take after him."

Daniel's father went on to work as a manger of British Bakeries, prompting a move back to Bradford, where the up-and-coming chef joined the team at The Woodlands.

It was there that he met his girlfriend Gemma, 19, who shares his home. "I'm the one who cooks," he says, "Gemma loves my meals - we usually have steak."

Daniel's parents are proud of him. "They come to the club on a Sunday to the carvery, which is nice for me," he adds.

Whenever he gets the chance, Daniel goes to Valley Parade to support Bradford City. "If I have a buffet to do, I can prepare it early in the day and manage to get to the match."

Bubbling with enthusiasm for his work, he loves getting compliments from diners. "That spurs me on even more."

Salmon fillet, king prawns, mussels and seafood sauce

Serves 1

Ingredients

1 salmon fillet 2 king prawns 3 mussels in shells 100ml single cream 100ml Hollandaise sauce 1tbsp tomato puree A handful of prawns

Method Steam the salmon fillet for 9-10 minutes. When the salmon is almost cooked, place the mussels and king prawns into steam for a further two minutes.

Separately, mix together the cream, Hollandaise sauce and tomato puree, and then bring to the boil. Add prawns then simmer.

Serve all together and garnish with mixed leaves and lemon.

Mushroom Stroganoff

Serves 1

Ingredients

100g mushrooms 100g white onions 2 tbsp olive oil 1 tbsp pureed garlic tbsp French mustard 10ml brandy 100ml single cream

Method Fry the onions in a wok with the olive oil until golden brown. Add the mushrooms and brandy, garlic and French mustard.

Stir well and simmer for 3-5 minutes on a medium heat. Add the cream and bring to boil.

Serve and garnish with paprika and a ramekin of rice.