Mathew Shropshall has been chef/patron of the Royal Oak in Kings Bromley, near Burton-upon-Trent, Staffordshire, for the past seven years.
He also lectures at the Birmingham College of Food.
He tells PubChef about his top four must-haves in the kitch.
Antler-head chef steel
This was one of my first chef steels, bought about 20 years ago when I was just starting out. It's great for sharpening large knives, especially my big Global cook's knife, which I wouldn't be without.
Range oven
I've no idea what make it is as the badge fell off it years ago, but it's brilliant! I've got a six-ring gas burner hob and a massive gas oven. I wouldn't want an electric oven - gas is definitely better.
Kenwood commercial food blender/food processor
This is great for making brûlées, sorbets, purées and even my smoothies when it gets hot in the kitchen! I call it my blitzer because it blitzes everything and then the seeds can be strained off. I'd like a Pacojet but can't afford one, so if anyone would like to send me one...
Temperature probe
We've got loads of different types, but a basic one does the job. I've just been on a food hygiene training course, which stressed the key importance of temperature control within the food industry. Using a probe is a good safety back-up.