“The superb quality of our food is the focus and drive here at Alchemilla. We grow our own vegetables and herbs but the key consideration is quality and taste, so if that means going a bit further afield then we will. Sourcing from the UK is really important and we try to keep ninety-nine per cent of our ingredients from the UK. Johnny Pusztai is a farmer and butcher who breeds the best pork for miles around. The sheer love and focus that has gone into creating the perfect pig is evident in how the animals happily roam on his farm and the resulting taste – pure perfection.”

White asparagus, chamomile, and lemon (vegetable-based and the chamomile is foraged about two miles from the restaurant); pork jowl with kimchi and peanut; and yoghurt with pine and wood sorrel, using pine from Sherwood Forest.

There are shades of Noma about this former Victorian coach house, unused for over a century, that has now been transformed into a super-modern restaurant space without losing those bucolic Midlands vibes. Bond cooked for a long time under local hero Sat Bains and the skill and range of the much-lauded tasting menu shows that influence thrillingly. An early summer visit found them serving their own fennel, allium, calendula, nasturtium, and woodruff. Very exciting.

"That was a great, great meal. I’m going back." –Zeren Wilson, Bitten & Written