Meet Tobias Vanderbilt, the head chef at one of Salisbury's historic hotels. 

The Old Mill, on Town Path in Harnham, was built in the mid-12th century, 400 years later it was converted from church property to one of the UK’s first paper mills.

Last year the Old Mill reopened after a £300,000 revamp but still holds onto its original charm and features. 

Mr Vanderbilt was introduced as the new man behind the menu at the Old Mill Hotel last month.

Having worked across the world and for chefs such as Marco Pierre White, he promises to bring new flavours to the already popular dining spot. 

Salisbury Journal: Tobias Vanderbilt outside the Old Mill Hotel in SalisburyTobias Vanderbilt outside the Old Mill Hotel in Salisbury (Image: TK Touch Photography)

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See what he has to say below. 

Tell us a bit about your career so far... 

I worked as a chef while studying at college and loved the kitchen life so I continued. I have travelled and worked around the world.

I’ve been a chef for 17 years and have worked for the Marco Pierre White group.

What inspired you to become a chef? 

I love creating dishes that are unique and taking old classics and giving them a modern twist.

What was the first meal you cooked for someone else?

Dover sole in a caper and herb bisque with oyster herb crust.

Salisbury Journal: Trio of seabassTrio of seabass

READ MORE: The Old Mill reopens following refurbishment

What is your proudest career moment to date?

Owning my own restaurant in 2017.

What is your signature dish?

Beef Wellington.

What is your favourite dish currently on your menu?

We do daily specials and my passion is fresh seafood so lobster, scallops and prawns feature a lot.

What is your favourite place to eat in Wiltshire and why?

The Old Mill in Harnham where I am head chef - our menu is the most diverse and I believe we are the best in the area.

SEE MORE: Photographer on a mission to capture all of Salisbury's pubs on camera

Salisbury Journal: Filet mignons with potato dauphinoise and steamed spinach with wild mushroom JusFilet mignons with potato dauphinoise and steamed spinach with wild mushroom Jus

What is your favourite meal to eat at home?

Filet mignons - which I’ve just added to our menu.

What is your culinary guilty pleasure?

It has to be an amazing homemade pastry-encrusted pie - you can’t beat it if the filling is done well.

Which chef do you most admire and why?

Marco Pierre White - I learnt more working in his restaurants than any other and he inspires me to use the best ingredients to create some amazing dishes.

The Salisbury Journal is on a mission to meet every chef working in our city. We want to highlight your work and show off the talent Salisbury has to offer. Want to get involved? Answer our questions here.