A GLOBETROTTING Isle of Wight based chef has had his book of plant-based recipes published.

During his time away, Brad Roe brought special menus to the table for the likes of singers Shania Twain and Garth Brooks, honing his animal-free culinary skills in the US, France, London and back on the Island.

Hailing from Basildon in Essex, Brad relocated to the Island as a teenager, where he commenced his culinary career in 1989 as a kitchen porter at The Tirol near Ryde.

In March 1992, he got on a plane to Los Angeles and started work at an Italian restaurant named Boccaccio’s in Westlake Village which was located roughly 20 miles east of Malibu.

Brad's next stint saw him relocate to Orlando for a year and a half at the five-star Peabody.

Subsequently cooking at other top eateries in London, Las Vegas, Los Angeles and Orlando, Brad returned to the Island in recent years to bring his newly acquired skills to the community he still held close to his heart.

He said: "I had to start plant-based cooking ten years ago at the Encore hotel in Las Vegas as we had to feed country and western singer Garth Brooks on the numerous dates he was performing.

"With the book I just hope it will help a few chefs along the way, as well as aiding the vegan cook to make their daily cuisine a little easier and to not have to eat the same old nut roast every week!"

"Quite a few recipes in the book have been made using Isle of Wight products. For such a small Island we are extremely fortunate to have some amazing produce available."

Brad is currently the head chef at Edulis in Ventnor Botanic Garden.

Plant Based Cookbook: Simple vegan cooking with a gourmet twist is available on Kindle or in paperback on Amazon.