Chef Matt Adams is pushing boundaries with the way he uses ingredients but is crowd-pleasing at the same time. His take on grilled cheese is house-made soda bread with three cheeses and his granny Jean’s mustard pickle – comforting and familiar, yet complex. His roasted chicken is all the best bits of your mum’s roast, deconstructed and served with almond puree and fresh salsa verde, with roasted almonds for good measure.

There are wines from Velo as well as other Tamar Valley vineyards. Don’t even consider skipping dessert: order Adams’s signature miso semifreddo with honeycomb, peanut butter and brown butter.