David's many awards reflect the esteem in which he is held as a chef. Recognised
as one of Britain's leading craftsmen, he is always in the kitchen and has never
missed a service. He is also known for his tireless experimentation with anything
from the most humble to the most expensive ingredients, and an “ability for making
dishes taste more of themselves than the original ingredient”.
His food is a cross between the ‘terroir’ and modern French with very original touches.
The menu changes seasonally with great care taken to source the finest local ingredients.
Below are a couple of recipes for dishes that are current favourites of both him
and his regular customers. Click on a dish to the right to see a large picture, and
on the title to read the recipe. Or you can buy the recipe book - “essence”. Click