Entering the lair of Bourglinster's very own Druid means an early start, but you will be well rewarded for your efforts. The chef's botanical science spills over onto every plate with, on this particular evening, a wild herb gazpacho exuding an acidity delicately offset by the aquafaba, giving an impression akin to diving into whipped cream. The nettle leaf, delicately garnished with mushrooms and herbs, was as crispy as could be before giving centre stage to the crunchy cucumber, peach and kohlrabi, with the flowers and savoury herbs taking care of the seasoning, and the hazelnuts and creamy sauce adding the wow factor. A grilled courgette then graced our taste buds with the delicate sweetness of apricot and the depth of a vegetable jus made to a recipe that is the chef’s own jealously guarded secret. Stop talking about it and go for it, as it is still the best value for money around!