If Steve Hall enjoys one thing, it’s a challenge.

As head chef of the Noisy Lobster at Avon Beach, Mudeford, he thrives on sourcing ingredients and creating authentic dishes for the eaterie’s many themed nights, including Mexican, Spanish, French and even medieval.

By day the restaurant, which boasts a stunning view across the water, is packed full of diners enjoying a classy English breakfast, or sophisticated lunch date.

By night, there is a more upmarket feel, with a fine dining, a la carte menu with a big emphasis on seafood, all caught fresh locally.

“We are very big on breakfast and lunch, and we look to refine things a bit more for dinner, going back to my Rosette-trained background,” explained Steve, who has worked at the restaurant since January last year.

“Everything we get is local, we deal with seafood straight from the fishermen. I like to try and push the boundaries, I like to do something different.”

Steve, who initially trained as an illustrator, but ‘fell back into catering’, makes the most of his artistic flair when it comes to presenting his food, something he is clearly passionate about.

“Now I illustrate with food,” he says.

He completed his culinary training at the Castle Green Hotel in his hometown of Kendall before working for the O2, catering for bands like The Prodigy and Chase and Status.

Moving to the south coast, Steve has catered at the Cowes Festival on the Isle of Wight and worked at various high end restaurants in Dorset including West Beach, Black Labels Events’ Boatshed in Poole Park and L’Assiette in Soutbourne before joining the team at the Noisy Lobster.

He heads up the frequently changing menu at the eaterie, which is adjusted in accordance with the seasons.

“The breakfast and lunch menu will change seasonally,” he explained.

“But the a la carte menu we change every month.

“We’ve got a great team here, everyone is quite young. I’m 29 and everyone is younger than me.”

Steve is looking forward to the forthcoming kitchen renovation, and hopes to expand the menu accordingly.

He added: “We will start having a seafood platter and we’ll continue with our themed nights because that keeps us learning, it gives us scope for trying new things.”

Seared Salmon and Scallops with Ham and Peas, Garlic and Herb Glazed Noisy Lobster

Seared salmon and scallops with ham and peas:

Sear chunks of Scottish salmon and scallops then make a pea and basil puree by ‘blitzing’ down fresh, uncooked peas.

Serve with rolled ham hock and a garnish of dill, watercress, rocket and radish.

Garlic and herb glazed “Noisy” Lobster with chips and a mixed leaf salad:

Steve cooked the lobster first, before mixing up a simple garlic and herb glaze to top the finished dish. Serve with chunky chips and a fresh, mixed leaf salad.