In our Meet the Chef feature, the Leader is looking to discover more about those cooking up a storm across Wrexham and Flintshire.

If you are a chef that would like to take part or know one that should, you can use our Q&A here or email claire.pierce@newsquest.co.uk

Our latest helping is with 54-year-old Anthony Griffiths, landlord and chef at The Crown Inn, in Lixwm since 2015.

Anthony Griffiths, landlord and chef at The Crown Inn, Lixwm.

Originally from Rhosesmor, he is also joined in the kitchen by chef Clark Ellis.

His partner Sam is also a cook, and he has two children, Mia, 23 and Ryan, 25.

What was one of the first dishes you learned to cook?

At home, it was profiteroles but I used to love cooking at school (Alun School in Mold).

My grandmother used to work in the bakery in Rhes-y-cae. Used to love it as kids, walking over and coming back with a bag of sweets.

As kids we used to have sponge cakes and scones, and me and my sister would be fighting over the bowl.

Inside The Crown Inn, Lixwm.

How did you get started?

At first I wasn't sure. At about 14 I started working on a farm in Rhes-y-cae pretty much every weekend.

Then I left school and went to Deeside College doing a YTS catering course but I was still on the farm and undecided. Ultimately I chose catering.

From college my first catering placement in 1986 was in the main kitchen at British Steel, then onto Theatr Clwyd and the Officers' Mess at RAF Sealand.

Read more: Chef at helm of Flintshire pub "never afraid to try something new"

It was at Sealand I started to learn more about food, classic dishes and sauces, staying there until about 1994. From then I moved into the hotel side of the industry.

There I learned so much, it's just ongoing, in at the deep end.

I eventually went back to the college to teach part-time.

Now looking back, there's been hurdles but it's been a great path to be on.

Food at The Crown Inn, Lixwm.

Do you have a signature dish?

We have a couple but we have the belly pork which is braised for four hours.

Growing up I used to make a lot of cakes, sponges, wedding cakes, Christmas cakes. Not so much now but I do make the sweets for the pub.

Is there a current favourite dish on the menu?

There's the belly pork, slow cooked shin of beef and we do a good lasagne.

We also do a classic steak pie, a proper pie with shortcrust pastry.

The Sunday roast goes down well, and it's always our busiest day of the week.

We work on simple done well.

Inside The Crown Inn, Lixwm.

Any chefs you admire?

I also try to watch most TV programmes relating to food, Bake Off, MasterChef and Gordon Ramsay.

I read his book and we had a similar upbringing in terms of cheffing, proud of being in the white hat and going to college.

Read more: We try The Cottage Loaf - the UK top 100 pub in the heart of Llandudno

He's gone on to great things, new levels, I do look at him and think 'wow, he's amazing'. But there are some amazing chefs out there.

I was lucky enough to go to the Fat Duck in Bray with Heston Blumenthal about 10 years ago.

Food at The Crown Inn, Lixwm.

Is the produce local?

Yes. We use several, including Kennedy's butchers in Holywell for our meat, Mermaid Seafoods in Llandudno and Patchwork Pate in Ruthin.

We source our bread and other fresh produce locally too.

I do like to travel but we embrace local cuisine in Britain and abroad.

Food at The Crown Inn, Lixwm.

Is there a place or cuisine you like to eat out at?

I love a cosy pub, a beer with something simple. We've just been to Llangollen, and had fish and chips.

I really enjoy all food. I like the Indian Lounge, near Nannerch on the Denbigh road, a Chinese now and again.

I do love Greece, including the food, I'd like to retire there.

It's hard to pin down a favourite.

Do you have a culinary guilty pleasure?

I can't lie, I do like a cheeky double cheese burger from McDonald's when I go shopping on a Monday.

I also love chippy chips, chippy chips with gravy or sausage and curry sauce.

But one of my favourites are probably beans on toast or a jacket potato with cheese and beans.

The Crown Inn, Lixwm is dog friendly.

Do you have a proudest moment?

It has to be when I got my cap and gown after finishing my teaching degree.

One thing I never thought I'd ever do is teach, and I did it.

I've met quite a few big chefs, and I'm friends with Denbigh chef Bryn Williams.

We also just did a pop-up pub at Mold Food and Drink Festival.

Inside The Crown Inn, Lixwm.

What ingredients do you always keep in?

I've always got basil, Welsh Dragon cheese, we have four chickens, so there's always free range eggs.

There's some chocolate to make a nice little brownie or sponge, and Welsh butter. Can't beat butter on toast.

Any suggestion for the next big foodie craze?

Loaded fries and flatbreads are having their moment but it's hard to pinpoint a next one.

Is there a food you don't like?

No. The only thing I can't do is if I have a drink of milk, it has to be ice cold from the fridge. I'll eat anything to be fair.

Food at The Crown Inn, Lixwm.

Secret to a good Yorkshire pudding?

I always put an extra egg in. We do 1:1:1 - a pint of eggs, pint of milk, pint of flour, and then a couple of extra eggs for lightness.

And warm the trays up.

Does pineapple belong on pizza?

Personally, I like it. People ask for it on our gammon but we serve it with our famous Cyprus potato chips and free range egg.

• The Crown in, Lixwm, is open Wednesday to Sunday, and for food 5pm-9pm, 1pm-6pm on Sundays.

As well as hosting community events, the pub sponsors Holywell FC, Halkyn Bowling Club and Halkyn Cricket Club.

For more information, visit: robinsonsbrewery.com/pubs/crown-inn-lixwm/