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Each morning I buy free range meats and freshly caught wild fish delivered for my daily changing menu. I lead a kitchen whose talent is to take the best quality ingredients and tease out their fresh, vibrant flavours.

A favourite part of my week is visiting the wholesale markets where I pick up the season’s best fruit and veg; the first of the home grown produce, whether asparagus or Pershore pears, is on our tables the day after picking.

Because the quality of the produce is so key to us, my kitchen uses only the best of British suppliers and delight in the fish straight from the daily markets from Brixham, Devon, or the single estate grass fed beef from George Ritch’s Fingask Farm, Aberdeenshire, and free range pork from Jimmy Butler, ‘Pig Farmer of the Year’ of Blythburgh, Suffolk.

David Colcombe, Chef Director

Honorary Fellow and Visitng Professor, University College Birmingham

‘Everything is done with aplomb. Great care is taken sourcing the best free range meats and wild fish, complemented by the freshest, best veg of the moment.’ Richard McComb, The Birmingham Post

‘In its unshowy way, this is outstanding cooking in which a commitment to first-rate ingredients is matched with real lightness of touch.’ Matthew Norman, The Guardian, 12 September 2009