Growing up in those lush valleys had, by all accounts, a profound effect and the able chef absorbed, by osmosis, an intrinsic understanding of how to combine the best of British produce – a feature that is keenly evident in David’s seasonal, balanced and aesthetically pleasing dishes.

David first came to prominence as executive head chef of Ellenborough Park, a grand country house hotel on the edge of elegant Cheltenham. David’s flirtation with high-end cooking began when he cooked for members of the uppermost echelons of society, namely Her Majesty the Queen and HRH the Prince of Wales.

Beforehand, David worked at Bodysgallen Hall Hotel in North Wales, followed by periods at well-regarded establishments in Gloucestershire: firstly, as head chef at Lower Slaughter Manor, then at Wyck Hill House where he put the eighteenth century manor house on the Cotswolds food map, before settling at Ellenborough where he oversaw the handsome, oak-panelled fine dining restaurant – the Beaufort Dining Room – and where, in 2013, he gained 3 AA Rosettes.