IT’s enough to get any chef into a stew. A waiter walks into the kitchen and casually announces that Gordon Ramsay is in the restaurant for lunch.

The TV chef who can turn milk sour with just one stare, has asked the waiter to pass on a hand written note to the head chef, Liam Finnegan. It reads: “Loved the meal, my compliments.”

For Liam, such encounters are just another day’s work at The Castle at Taunton where he has been head chef for the past three years.

From TV stars to wedding parties, premier footballers to business meetings, what matters is that every customer leaves his restaurant having had a great meal and a great dining experience.

“I love hearing we’ve served someone famous and they’ve enjoyed their time here. It gives you a great kick,”says Liam.

“But whoever it is, I want to know people have loved the food and the whole experience, whether they’ve dropped into our brasserie, Brazz or spent the evening in the flagship restaurant, Castle Bow.”

At just 30 – and looking even younger – Liam is one of the youngest chefs in the country to hold such a prestigious post as that at The Castle. Little wonder he is being hailed as one of the most promising chefs to watch in the future and being lauded by the likes of Gordon Ramsay.

Originally from County Louth, Liam trained in Ireland before working as a chef on the Isle of Wight. As head chef at The Castle, he is in charge of seventeen chefs, four kitchen porters and up to twenty waiters and waitresses.

He not only provides a wide daily menu for The Castle’s restaurants, but also the neighbouring Museum of Somerset and Taunton library. Despite such a huge responsibility, he is as cool as a freshly-made tirimasu as he takes time out over a cappuccino to explain what attracted him to such a demanding industry.

“My grandmother used to cook all the time and I’d be in the kitchen while she prepared some amazing dishes,” he says.

“She cooked simple food, but wholesome and tasty meals. She’d let me help in the kitchen and explain the different recipes and cooking methods.

“In fact, I use her recipe for the soda bread we serve at The Castle. It’s a very old recipe but one that produces comforting, tasty bread which customers love.”

Liam says every meal at The Castle is freshly made. Ingredients including fish, meat and vegetables are brought in daily and personally inspected by him.

“We have our own apple orchard and use great local suppliers so we can trace every item which comes into the kitchen,” he adds.

“I particularly love fish dishes. I love talking with customers who might not be sure about seafood or different types of fish and myself or the waiters will talk them through the menu.

“It’s a delight to hear them enthuse afterwards about the dish and how they plan to return to try another fish dish. That’s what I call job satisfaction.”

He adds: “I’m lucky to be working in Somerset which has such a rich tradition of great food. I like to use cider in different dishes, especially meat ones. The quality of meat in the South-West is second to none and we are fortunate to be surrounded by sea ports so fish is plentiful.”

On his days off, Liam enjoys cooking for his family which includes three young children. But even he confesses that after a particularly busy week, he has been known to phone out for pizza.

“But it’s Somerset pizza, so I know it will be wonderful,” he says.

Gordon Ramsay would undoubtedly agree.