Having tasked its junior chefs to create a dish each for the venue’s new spring menu, executive chef Michael Riordan was on hand throughout to provide guidance and mentor them.

Incentivized with a prize for the best-selling dish - a Michelin-star meal for two in a restaurant of their choice – the chefs’s dishes include: starters of Cromer crab cannelloni with squid ink crisp or Hampshire watercress and baby gem veloute with wild garlic toasts and chicken oyster; Cornish plaice with confit chicken wing, and a cod, crab and squid ink tortellini for main; followed by rhubarb pistachio tart or a gin and tonic granita with elderflower jelly for dessert.

Available for lunch and dinner from 12 March to 4 June, £1 from every booking will also be donated to charity Hospitality Action.