Sean Hope is a master of nostalgic rural food that would still fit in perfectly amongst other world-class preparations. He uses foraged ingredients like salsify, apples and Jerusalem artichokes; less common fruits like quince and crab apples; and proteins such as ox cheeks, partridge and snails (which he says he’s put in a sausage and topped with parsley and garlic velouté).

When asked what his favourite gadget is, Sean says he doesn’t like gadgets in general, but he’s been using the same Bamix blender for 14 years ‘and it hasn’t given up the ghost yet’. Unquestionably, his is honest cooking – backed by a deep knowledge of his surroundings and its traditions, as well as an unparalleled ability to coax exceptional flavours out of tiny Rutland’s (or anywhere's, for that matter) countryside.

Sean founded and opened The Olive Branch in Rutland in 1999, building a name for himself there. Besides being an accomplished chef, he also shaped a media profile, with appearances on Real Cooks, Street Market Chefs and The Hairy Bikers Tour of Britain. It was only in 2018 that he decided to step back from the kitchen. At the time, he said he was keen to spend time away from the fire and rush of the kitchen.