HalibutRaw ingredients work to a slightly different calendar to us, you get the gist that whatever’s as fresh as can be and of finest quality, we’ll have it on our menus.

We have already made a few seasonal changes that you may have spotted. There are a couple more to follow on the a la carte.

We’re keeping the grilled Gigha Halibut on the menu because it’s such a beautiful fleshy and meaty fish. Our very British seasonal accompaniments of Jersey Royal potatoes, English asparagus, fresh English peas and gem lettuce chime with an early rural summer freshness.

The cold cucumber soup appeared last month and has been hugely popular on the warm days, particularly popular for lunch. So that you savour, just momentarily, the pretty homegrown borage that it’s served with, we pour it at the table – we’re not really expecting you to eat a bowl of flowers! The cucumber is complimented with fresh mint, watermelon and elderflower. Now you’re ready for Wimbledon!

The roasted guinea fowl that’s joined the menu in the last few weeks comes with new season lovage, which is in now and continues through the summer. Lovage is one of England’s oldest garden herbs, yet one that has fallen by the wayside somewhat in terms of reputation and availability. We’re starting its revival right here, but at home you can use it to stuff a chicken or whole fish. Parsley meets celery meets fennel, there or thereabouts.

We love rhubarb and it will likely be a feature of our menu as long as it’s in season. English outdoor rhubarb is used in our Rhubarb and White Chocolate Dessert several ways – can you spot them all…?

We are using the first of the English Strawberries on the Pistachio Eggy Bread. How delicious they are. And the very first of this year’s English raspberries make an appearance with the yoghurt panna cotta.

Coming soon, you’ll be able to tuck into Wigmore Cheese beignets served with Isle of Wight heritage tomatoes, English broad beans, English sea beet (a sea herb), English rock samphire and English watercress.

Great British produce. That’s us. Enjoy!