Great food, believes chef restaurateur Terry Laybourne, comes down to two things: freshness and flavour. This is true whether it’s a fancy cut of meat or a humble potato. Food which hasn’t travelled far, obviously, is the freshest. And produce grown or harvested ‘naturally’, in tune with the seasons, has the most flavour. Café 21’s menus are inspired by what’s in season and, as far as possible, we buy from producers close to home.

That doesn’t mean it’s regional cuisine. Our chefs are open-minded and curious and use lots of styles of cooking. But we keep a link with the area - locally bred lamb, locally caught fish, local cheeses - otherwise, frankly, what’s the point? Location, after all, is the thing that makes the cooking of different kitchens, different countries, distinctive, exciting - and a delicious discovery.