This was my 3 course menu. By now you probably understand my style of cooking which is always about getting top quality, seasonal ingredients, and typically serving them in simple and delicious ways.

Grilled langoustines – I got them live from my fishmonger (these are particularly big ones he put aside for me). I took them home, and said a little prayer before dispatching them. I smothered them in my home made garlic butter, gently grilled, and finished with chives.

Rack of lamb with spring greens – Served with spinach, asparagus, 2 kinds of courgettes, peas, and a few potatoes. Half the battle is great produce – this lamb I got from my butcher it is from Cornwall – so tasty and not too fatty, and it came out perfectly (if I do say so myself!) I scored the lamb fat and seared it in a pan, then oven roasted with some of the vegetables, the rest I added to the dish after. To compliment the lamb I made a mint and oregano sauce.

A fruit plate – Not the most creative ending (other than the painstaking effort cutting and arranging the fruit!) but I did source the most delicious fruit from a my favourite grocer in Chelsea: Alphonso mango, pineapple, gariguette strawberries, melon, and yellow passionfruit. For me, it was the perfect ending to the meal

And of course… good house guests bring good wines! 

The final ingredient – Good conversation. You can fake many things – but not that!