What are two Australian chefs (with stints at Yard, Spring, Bones and Au Passage) doing in the heart of the grounds of Saint Vrain Castle, more precisely in the tastefully refurbished former stables? Well, they are knocking up spot-on food that is sourced directly from the estate’s huge cottage garden, which actually existed before the restaurant, using fruit and vegetables that are only harvested when perfectly ripe. A fine dining experience that mingles rural charm and gourmet delights, overlooking the surrounding countryside. Booking compulsory.