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

Today we meet Sarah Shaw, at The Britannia Inn, in Halkyn, Flintshire.

In her own words the 41-year-old is: "Head chef, publican, master of all trades, as I run the pub and restaurant single-handed but with a great team of staff."

Woman in charge, Sarah Shaw.

What inspired you to become a chef?

My mum used to work in pubs and as a child I'd see what she was doing. I started off pot washing in pubs and worked my way up.

I lost my mum when I was 20 and looked after my younger sisters but I hope my mum would be proud of where I'm at now.

My mum was a chef in my aunt's pub, my dad was a qualified chef, and I always loved cooking.

My first cheffing job was in Llanfair TH, where I gained a lot of experience and a love for cooking.

Freshly battered fish, and it’s boss Sarah's own top secret recipe batter.

What was one of the first dishes you learned to cooked

Chicken in red wine with stilton - a must try.

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

Managed pubs and executive chef/kitchen manager from Marstons to Stonegate houses, to my own.

Nothing beats having your own enterprise but I have gained a lot of experience from previous adventures.

Read more: Pie heaven, and mash with a twist at Flintshire pub

Diddy warming herself by one of the three fires inside the pub - "we are a very pet friendly pub with lots of treats".

What is your proudest career moment to date?

Turning a small village pub back to its former glory, after being at the verge of closing its doors.

People are quick being very critical of a single-handed woman running an enterprise on her own and trying her upmost in every shape and form.

I've recently been awarded JW Lees Most Improved Pub of the Year award.

Award for Most Improved Pub - "really proud of all the hard work me and my team have done to get this far".

What is your signature dish?

I'd say my Sunday roasts - huge Yorkshire puds, proper meat gravy. I slow roast my meats and people travel from afar.

Secret to a good Yorkshire pudding is equal amounts of ingredients.

What is your favourite dish currently on your menu?

Lamb kofta kebabs.

What is your favourite place to eat in Wrexham/Flintshire and why?

Whilst I don't have a lot of time away from the pub, I do often like to order a takeaway from Korahi Kitchen in Mold. Absolutely delish, fresh and hot.

Read more: Flintshire chef talks perfect Yorkies, local produce and culinary journey

The pub also caters for private functions.

What is your favourite meal to eat at home?

Comfort meals - steak and ale pie, hand cut chips and peas.

What do you like to drink with dinner?

I drink a lot of fruity teas - not much of a drinker.

What is your culinary guilty pleasure?

Salty fish and chips from the chippy.

Read more: Review - I tried what might be the best cooked breakfast available in Flintshire

Stunning views from the Britannia Inn, Halkyn.

Which key ingredient is always in your fridge/cupboard?

Fresh garlic, it's so versatile and adds so much to a wide variety of dishes.

What is your favourite regional ingredient or delicacy?

Homemade Welsh rarebit with Snowdonia cheeses. Potatoes from G Williams, a local potato supplier, my pub is known for my fresh cooked chips.

Small plates for the lighter appetite, including firm favourite, gammon and egg.

Which chef do you most admire?

Gordon Ramsey - down to earth, inspires me to be focused on taste, best of the best ingredients.

What's your career ambition?

I feel like I am lucky as I am back to place I call home. Locals are supporting me, and to develop outside catering and also to establish the caravan park.

The Britannia Inn, formerly the village butchers, the building dates back to the 1800’s.

What do you think will be the next big restaurant trend?

More grazing dishes, and street food.

Does pineapple belong on pizza?

Yes! I love pineapple on pizza.

• The Britannia Inn is a dog-friendly pub, open seven days a week.

They also serve breakfast on Friday, Saturday and Sunday mornings, from 9am -noon.