Tim Tonkin, head chef of Allium on Market Square, has been impressing diners since 2019. 

He attended Ringwood School, trained as a chef at Canterbury College and has had experience working in many restaurants, including a stint for Harbour Hotels.

Head chef Tim Tonkin Tim says he first learnt to cook at the young age of nine and still enjoys serving up a spaghetti bolognese for his family.

He's the latest chef to take part in our new Meet The Chef feature. 

See what he has to say below. 

Want to get involved? Meet The Chef: We want to hear from Salisbury's best

Tell us a bit about your career so far... 

I started at Catering College in Canterbury and worked around local pubs and restaurants before relocating to Salisbury. I worked at the Bridge Inn Upper Woodford for 3.5 years, before moving around doing some seasonal work in the French Alps and Devon.

I relocated to Hampshire, and found a job at a great Cafe/Farm shop in Grayshott called Applegarth Farm. Soon got promoted to Head Chef, and the freedom given really helped me to thrive.

We oversaw breakfasts, light lunches, evening A la Carte, summer BBQ's, and started growing some of our own produce.

I was given an opportunity to work for Harbour Hotels which I did until we decided to relocate back to Salisbury.

I worked at the Silver Plough in Pitton as Head Chef, until the opportunity came along to open my own restaurant, Allium. We opened in October 2019.

What inspired you to become a chef?

Two things. Probably sounds a bit cliched, but my mum. I started cooking at home at the age of nine, and made spaghetti bolognese every Wednesday evening for years.

I made a bit of a mess of my A levels and needed something else to do. I took a punt on going to catering college and enjoyed it so much I haven't looked back. That was 18 years ago.

READ MORE: New restaurant Allium opens in Salisbury

Raw Bream, Confit Yolk, Ponzu, Daikon, Pickled Shimeji, Herbs

What was the first meal you cooked for someone else 

Spaghetti bolognese, for my family, aged nine.

What is your proudest career moment to date?

Opening my own restaurant.

What is your signature dish?

Probably our Spiced fish soup, which went on the menu on day 1, and only occasionally takes a break.

What is your favourite dish currently on your menu?

The Raw Bream with Egg yolk, Ponzu, Daikon and Herbs. It's a recent addition, fresh and packed full of flavour.

Spiced fish soup

What is your favourite place to eat in Wiltshire and why?

Fisherton Mill. Fresh light lunches and amazing cakes, with some interesting things in the shop.

What is your favourite meal to eat at home?

Probably spaghetti bolognese, still, all these years later. Or a Roast.

What is your culinary guilty pleasure?

Subway.

Which chef do you most admire and why?

Jason Atherton. Absolutely love the style and inspiration of the flavours.