Self-taught chef James Sherwin’s dream came true when he opened this endearing restaurant that’s the epitome of field-to-fork dining. He is alone in the kitchen, cooking for a maximum of 14 guests and working with micro-seasonal produce to craft the daily changing surprise menu. There’s a Japanese influence throughout the flavour-led cooking, including ingredients like furikake, kombu and yuzu, as well as a sake pairing. The passionate, welcoming team offer lovely, personable service.