“Think big colourful salads, soups, hotpots, and bakes. We are also obsessed with fermentation and have started a little sideline venture called Fermental. We make our own Kentish kimchi, sauerkrauts, and brine ferments, which we use liberally in all our dishes. We use a local biodynamic farm, Brockmans, for our fresh produce and top up from a local farmers’ market, The Goods Shed. Our coffee is roasted locally by The Micro Roastery. Our sourdough is from an excellent baker in Faversham, Wild Bread, and our apple juice from Moors Organics. We get our wholefoods from Michaels Wholesale in Broadstairs.”

The Full Fermental: organic sourdough with fermented lemon hummus and a selection of seasonal fermented vegetables; buddha bowls: salad of leaves with grains, seeds, vegetables, hummus, olives, dressings, and sauces; and farinata: chickpea-flour frittata.

Twice runners-up in the Observer Food Awards’ “Best Ethical” category, these guys sell only plant-based food (providing organic dairy for drinks). All takeaway packaging is 100 per cent compostable and food waste and other biodegradable items are collected by Biffa to be anaerobically digested commercially. They are wonderful advocates for that key proposition of the Hippocratic oath: primum non nocere, “first, do no harm”.