My fab four - Mathew Shropshall

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.