Marcus Eaves' approach to cooking ranges from the classic to the experimental, with carefully selected seasonal ingredients at the heart of every dish. His Spiced monkfish recipe is particularly interesting, coated in black curry powder and served with a vibrant saffron coloured sauce.

There are a number of wonderful cocktail recipes in this collection, too, courtesy of Marcus' trusted bartender Matheiu Germond. Le verger offers a similarly refreshing but altogether more sophisticated alternative to a gin and tonic, while his espresso-laced Moka martini offers the dual pick-me-up of coffee and alcohol.