We also get head chefs.

Adam Garpiel, aged 27, was appointed head chef of Thyme cafe in Broomhill, Sheffield, two months ago.

Yet just three years before he had been a car mechanic and a salesman back home in Poland and had hardly cooked anything.

He arrived at the remote, out of the way Druid Inn at Birchover in North Derbyshire, as a pot washer with just one idea on his mind – to save money.

"I came here to save money. There were no shops so all you could do was work, work, work!" he says.

He arrived with decided idea about British food.

"I heard it was not nice so it was a big surprise," he says of the gastro-pub menu.

He asked head chef Michael Thompson to give him a few lessons and pretty soon he had been promoted to commis chef and Adam was motoring.

As Michael had once worked for Thyme boss Richard Smith (who had previously owned the Druid), he recommended him when there was a vacancy for chef de partie.

Adam's rise has been meteoric and he still seems a little surprised by it all.

He's now been converted to British food but is planning to add a few Polish dishes to the menu.

"Perhaps borscht (beetroot soup) and stuffed cabbage leaves," he says.

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