Listening to Sam Longthorn talk about desserts is enough to send you running to the nearest cake shop.

His passion for making puddings, mousses and tarts is almost overwhelming.

"At Christmas I made a Tia Maria Delice for the first time," says the 22-year old sous chef. "It has a dark chocolate sponge layer with Tia Maria mousse containing white chocolate, as well as milk chocolate mousse. It was lovely."

Sam, 23, who works at Prune Park Bar & Brasserie in Prune Park Lane, Allerton, likes the challenge of desserts which, to get right, demand a high level of concentration and creativity.

"Making desserts can be quite a complex process," he says. "For instance, lemon tart - my favourite dish to cook - requires just the right balance of citrus and sweetness."

He adds: "I love making fancy desserts, so people say: How do you do that?'"

Sam has a sweet tooth, which explains his passion. "I love making buns and cakes too," he says.

At Prune Park he is one of a three-strong team, working under head chef Craig Nicholls. "I make desserts and when Craig is away I cook main meals," he says. "I love helping to create new meals, looking at what vegetables and fruits are available in the different seasons."

He has learned a lot since joining the team in 2005. "Craig lets me have an input into the menu when it changes, especially with vegetarian dishes."

The food - which Sam describes as classic with a modern twist' features traditional favourites such as beef wellington and sausage and mash, with other options including roast halibut fillet, roast salmon with spinach and red onion risotto, and marinated chicken breast with parmesan sauce.

A former pupil at Thornton Grammar School, Sam built up a good knowledge of vegetarian fare working in a vegetarian café. Since leaving Bradford College with an NVQ in catering and hospitality, he has worked in a variety of restaurants and cafés across the district including Beatties, Villa Roma, Yo Yo's, and the Old Tramshed.

He feels settled at the newly refurbished brasserie, housed in a building steeped in history. Dating back to the 1900s, it was originally a farm which over the years has specialised in cattle, and - controversially - mink.

Recent renovations have put the bar and restaurant well and truly on the map as a modern, intimate dining and drinking experience.

"There's a good team - we get on well and have a laugh," says Sam. "When we are really busy the day flies by."

On days off, Sam can be found having a beer or two with his mates in The Fleece, his local watering hole in Clayton. "I see a lot of my mates. We meet up and have a drink, and sometimes go clubbing in Leeds or Manchester."

On more lengthy breaks he jets off to foreign climes. "I love travelling, I've been to many European countries and to New Zealand. I use the opportunity to try new foods and get ideas to try myself.

"The fish dishes in New Zealand were so tasty. They use chilli and ginger a lot in sauces to accompany fish, which is something a bit different, and very nice. You learn from experience as to what works, and sampling food from around the world while travelling is a great way to find out."

Sam is not looking too far into the future, but, he says, "I will probably aspire to having my own restaurant one day."