“We source as close to the restaurant as possible, with approximately ninety per cent of the veg we use in summer coming from within the walled garden itself. Working so closely with the seasons has meant it’s been a necessity to learn how to preserve the abundant produce for scarcer times. Pickling, fermenting, smoking, and curing are all techniques that feature widely on the menu.

Culture here is celebrated from the soil all the way through to the food, then to the community that join us for annual events such as Wassail, Summer Solstice, and Apple Day.”

Cucumber and ewe’s curd salad with garden flowers; duck breast with kimchi, carrot, and unripe fig; and sea buckthorn with honey and thyme cake.

Since winning best ethical restaurant at the Observer Awards in 2012, they have been runner-up every single year, only because the Observer can’t keep giving first prize to the same place.

From the beauty of the location to the quality of the garden produce to the effortless rightness of every plateful, The Ethicurean is just doing everything right, all the time.

“... it’s impossible not to be infected by the energy in this ramshackle former orangery. From the poshest waitresses I’ve ever encountered ... to the handsome, industrious kitchen brigade, it’s all outrageously jolly.” –Marina O’loughlin, The Guardian