Matthew Adams is putting his stamp firmly on the menu at a new family pub.

"That's one of my own recipes," he says, referring to the chicken and potato curry he concocted to tantalise the tastebuds of diners at The Snaygill Arms.

"That dish is influenced by my travels around India and Nepal three years ago. It was a brilliant trip, I loved watching people cooking really creatively on the streets in India, using loads of different ingredients to make delicious dishes. It really inspired me - I sampled anything I could get my hands on."

The talented 28-year-old has taken has taken the reins as head chef at the Skipton pub. "I want people to really enjoy and remember our food," he says.

Run by local couple Matt and Claire Gillet, who are well-known as mangers of the Devonshire Wetherspoons pub on the town's Newmarket Street, the new venture on Keighley Road opened last month offering home-cooked fare in a cosy family pub.

"We are serving fresh, simple food," says Matthew, "I would describe it as traditional pub food with small twists." He is committed to using fresh food from local suppliers. "The beef and lamb is from local farms, and we use a vegetable supplier from Skipton. I want to use local produce wherever possible, it is very important to me."

Deep-fried brie with mixed fruit compote and a goats cheese, sweet pepper and pesto stack are among the imaginatively thought-out starters. Main courses include home-made cottage pie, vegetable lasagne and beer-battered fish and chips, with the dessert menu featuring old favourites fruit sundae and chocolate sundae. "We have a small specials board where desserts-with-a-difference will appear, like white chocolate and marshmallow cheesecake," he says.

"Everything is home-made. The only thing we don't make is bread and ice cream, but we've got a big kitchen so I'm hoping to do both those things in the future."

Growing up in the Midlands, Matthew credits his mum for his aptitude in the kitchen. "She's a good cook," he says. "When I was young she worked as manager of a residential home and let me help out. There was always a lot to do in the kitchen."

Having developed a taste for cooking, he signed up for work experience at a local conference centre before heading to Keele University in Staffordshire to work as chef de partie at the campus conference centre, historic Keele Hall.

"It was a great place to work," he recalls. "While I was there it was voted one of the best places to hold a wedding, with lovely lawns and fish ponds. I learned a lot about fine dining."

Signing with an agency to gain more experience, Matthew found himself in Leeds at the reputable restaurant Leodis, before going on to work at the Old Police Station in Chapel Allerton.

"Every job I've had helped me in different ways - as a chef you never stop learning," he says. He has now been living in West Yorkshire - his home is near Bradford's Peel Park - for almost eight years. "I really like it, and have made many friends," he says.

Off duty he spends as much time as possible with girlfriend Jane, an accountant. "We like days out visiting National Trust properties and enjoy hill walking," he says. The pair met when they both worked at the Queen's Hotel in Apperley Bridge. "My first posting as head chef was at The Queen's," he says.

Matthew relishes the challenge of overseeing catering at The Snaygill Arms. "I'm excited to be in at the start of it, " he says.