HE started his career as a kitchen porter and within the space of year he was working as a chef. Now Alistair Morgan is the new head chef of Lake Yard, one of Poole's most picturesque waterfront restaurants.

The South African born chef arrived in the UK in 2003 looking for work, and started at a hotel in Scotland where he worked his way up from a kitchen porter to chef within 12 months.

"I didn't realise I wanted to be a chef," he explains. "I just fell into it and I absolutely love it. It came so naturally to me because I always had to help out in the kitchen at home. My mum was a big influence on me. I used to do all the prep for her."

A few years later he moved to Dorset, as his aunty had a fish and chip shop in Bournemouth, and he got a job as head chef at Banana Wharf before joining Lake Yard in Poole Harbour as a chef de partie.

"I didn't mind stepping down a role when I first started here because I knew there was much more to learn," Alistair explains.

His gamble paid off and five months ago he was promoted to head chef.

"It has been challenging but really good. I was a bit nervous at first but we've had a good summer - it's been very busy," he says.

Alistair describes his approach to food as simple and honest.

"I have made a few changes to menu over the summer. I like to keep everything seasonal and sustainable - I don't like waste either. I change the menu depending on what's available."

Lake Yard which is no longer members only, currently has a wide range of food including a basic menu with sausage and mash, burgers and moules as well as tapas and fish specials.

Alistair says he and the owners are currently working on a more simplified menu.

"We want to create one big menu which will change with every season - we will also offer more salads and sandwiches during the day."

Alistair adds: "I am very excited about the future. I really love working here. Not only is it a great location, but the owners are so helpful and supportive and leave me in control of the kitchen.

"The staff are great too - we are like a little family and we get to meet some lovely people."

Signature Dish Mediterranean Cod

This is a very popular dish and one of my favourites. It doesn't involve too much prep, everything goes into one pan and then it is oven baked for around 15 to 20 minutes. It is a rustic, colourful and tasty dish full of robust flavours.

You start by cooking the new potatoes first because they take the longest, then you prep the cod, add black olives, fresh thyme, capers, prosciutto and put everything on a tray with lemon juice and lemon zest and a sprinkle of sea salt and pepper. I also add some prosciutto on top to add more texture and flavour.