THE FOOD

Somewhat unsurprisingly, given that Dave spent so long at Le Manoir, his food is technically exquisite and his menus parade some luxurious British and French ingredients – like foie gras, turbot and sirloin steak. But identifying where the Le Manoir influences end and his own cuisine starts is a simple task, with his interest in Japanese cuisine reflected in the light, natural quality of dishes such as smoked eel, roasted beetroot & horseradish and turbot ceviche with quinoa, citrus & shellfish dressing. He describes his food as "rustic neat" – which wonderfully encapsulates a style that is influenced by both his time with Raymond Blanc and making jam with his grandmother as a child.