WHAT I’M CALLED: Paul Bellchambers, otherwise known as The Late Chef.

MY AGES IN YEARS: 50 ish......

WHAT I DO: I started my catering business in 2009 after 30 years in the IT industry.

I have been developing The Late Chef over the last three years and developed a range of ready prepared food. I also offer catering for business and private clients as well as cooking at the Oxford University Boat Club for special events.

I broadcast regularly on BBC Radio Oxford which is great fun especially as I cook in the studio on air. This means I have to be creative as to the recipes and what will work on the show.

WHERE I LIVE: I live in Moulsford with Carolyn, my partner. We enjoy our life in the Oxfordshire countryside with access to the Thames and some of the best views and walking in the country.

WHO I LOVE: Carolyn – who has been amazing, supportive and my best friend ever.

HAPPIEST YEAR: The year I started The Late Chef and Carolyn’s encouragement was the foundation for getting it off the ground.

It was a fun year planning and working on the concept, building the website, planning the recipes, developing the logo, marketing the business etc.

The most exciting moment was using my new kitchen for the first time.

DARKEST MOMENT: I have been lucky and not had a darkest moment, just a few difficult ones but that’s life.

Hopefully, I have learnt from each one and have become a better person for the experience.

PROUDEST BOAST: Starting the Wallingford Food Festival in 2011 and getting it from idea to event in 10 weeks.

The 2012 Food Festival is on May 26 and the website for it has the latest news – www.wallingfordfoodfestival.co.uk.

Also spending some time working at Le Manoir aux’Quat Saisons, the best place and time for a cook to be involved with!.

WORST WEAKNESS: Being a tad untidy. Well, we can't be perfect can we!.

LESSONS LEARNED: Grab the opportunities when they arise – even if you don’t realise it is an opportunity and make sure you do what makes you happy.

DULLEST JOB: Marketing for a well known mobile phone company.

The environment was unpleasant and uninspiring.

It was not the most positive environment I have worked in. I was pleased to be able to get out of it.

GREATEST SHAME: Being made redundant several times in 10 years – it is a depressing feeling and one I vow not to experience again.

LIFE-LONG HERO: I have two. My Dad who has been there when I needed him and Raymond Blanc for inspiring me to be a chef and produce the best food I can.