Between the mountains and the rugged windswept north coast in a bleak and sparsely populated landscape may seem a surprising place to find a restaurant which relies on what grows just beyond the kitchen door for its menu. What can there possibly be to eat?

Yet if you look closely around there are many local ingredients, some now unfashionable, some now forgotten, which can form the backbone of a contemporary cuisine that is at once connected to the past and deeply rooted in the land.

This is the basis of my cuisine.