The 4,000 acre Duffin family farm plays host to a 16C farmhouse – where the eponymous John was born and now cooks – along with a shop, a café, a petting farm and a motor museum. It’s a real family affair, with his parents, brother and sister all involved.

Cooking doesn’t get more ‘farm to plate’ than this, with the surrounding fields supplying most of the ingredients, from herbs, vegetables and fruits to sheep, pigs and cattle. Butchery takes place on-site and they use every part of the animal; rare breeds are a feature and include Leicester Longwool sheep and Gloucester Old Spot and Tamworth pigs.

The talented chef has a great appreciation for his ingredients and knows what it takes to get the best out of them. His accomplished, interesting dishes show a real understanding of both flavours and textures and feature some original combinations. Lunch sees a concise, great value menu and there’s a 7 course tasting menu for those who want to experience the full extent of the kitchen’s talents.