A NEW chef from Scandinavia is determined to bring his own culinary twist to a delightful corner of South Lakeland.

Rob Phillips, 34, and partner Hayley Stead, 38, have arrived from Norway to run The Black Cock Inn at Broughton-in-Furness.

And the first thing head chef Rob made sure was on the menu at the 18th Century inn was the best local produce right on his doorstep.

That means meat from the village's highly-acclaimed Melville Tyson butchers, game from the renowned Cartmel Valley, and beers from the award-winning Stringers brewery in nearby Ulverston.

“Our steak and ale pie for example is no ordinary steak and ale pie. It’s Tyson’s meat and Stringer’s Ale,” said Rob. “In six months time I want this place to be widely recognised for its food.

After being brought up in Blackpool and spending the first years of his catering life working in some of the resort’s top hotels he got the opportunity to work in a restaurant in the Norwegian ski resort of Beitostolen where, as head chef for five years, he built his reputation.

He then moved on to work on the world’s oldest operational paddle steamer, Skiblander, on Norway’s Lake Mjosa where he catered for 500 people a day on leisure cruises.

“I love it here,” he said. “People are so friendly and helpful, it’s a lovely village, and the food and drink produce is wonderful. It’s a privilege to be here.”

Rob is working with chef Josh Duckett in the kitchens and Hayley manages the business which has five residential rooms.