“We have a one-acre plot here at The Three Fishes, alongside a 30 metre by 10 metre polytunnel. Sharon Smith is our head gardener. We started the garden in 2021. It’s designed in a classic four-quarter layout with raised beds around it. It’s practical but also rooted in tradition. The aim is to provide our kitchen with exceptional seasonal produce.

“My motivation has always been to get the very best ingredients possible, while also being mindful of sustainability. You simply can’t achieve the same depth of flavour unless you grow it yourself. It’s about taste, integrity and reducing our environmental impact.

“I love growing tomatoes, peas, beans, pumpkins and squashes, as well as herbs, cress and salads. These crops are the backbone of so many of our dishes. But I’m also passionate about growing unusual things, such as Tokyo turnips, sea kale, and purslane (or claytonia), because they add an element of discovery for our guests.