Nick, who has worked in a string of Michelin-starred restaurants, has been appointed head chef at Moyles Hotel and Restaurant, in New Road, Hebden Bridge.

And he hopes to bring the menu there in line with some of London's top eateries, making the hotel one of Yorkshire's finest restaurants.

Mr Wilson, 35, began his career in 1990 at the Gleneagles Hotel before moving to the luxury Sharrow Bay Hotel in the Lake District.

From there he joined the team at the Four Seasons Hotel in 1993, which had one Michelin star and five AA Rosettes.

It was there Mr Wilson, originally from Worksop, met the notorious Novelli, star of ITV1's Hell's Kitchen, who took up the role of head chef at the London hotel.

They worked together for seven years as Novelli took his protege with him as his sous chef when he opened Maison Novelli in Farringdon, London, in 1996. Later Mr Wilson took control at Novelli W8 in Notting Hill and was then head chef at Les Saveurs. Both Maison Novelli and Les Saveurs received a Michelin star while Novelli W8 was given the Red M Michelin rating.

Mr Wilson said: "Jean Christophe was firm but fair. He definitely had his moments. Of the seven years I worked with him the first three were horrible but the last four were great. The training was a lot like being in the army.

"I owe a lot to him. When I worked for him he was cooking the most fascinating food in London. He was 10 years ahead of his time."

After leaving his mentor behind in around 2000 Wilson worked as a chef consultant for catering and events management company Rhubarb. The firm had many blue chip clients including Coutts Bank and Mr Wilson also catered for Porsche parties and even one of Elton John's White Tie and Tiara Balls.

He then moved to Yorkshire taking up the role of head chef at the award-winning and Michelin-rated organic restaurant The Walnut Club in Hathersage, near Sheffield.

"It was the guy at the Walnut Club that set up that ethos but it did actually rub off on me quite a bit."

Mr Wilson, who took up his role at Moyles around six weeks ago and is commuting between the town and his home in Cambridge, is now looking for local organic suppliers but says using the best produce is most important to him.

"Some organic produce is better and some is not. It is about getting the balance right."

The father-of-two's arrival has signalled a number of changes at the venue with an overhaul of the menu and the introduction of food throughout the day not just at set meal times.

"They were the first shortfalls I saw when I came here and we have put them right."

As well as a la carte there is now a bar menu, afternoon tea and an early bird menu with two courses.

Flowery dish descriptions have also been scrapped and replaced with simple details.

"It is a more down-to-earth menu with a greater emphasis on the produce. We don't want to overfuss the food but let it speak for itself.