John Duffin cooks in the house he grew up, a tiny restaurant with about 24 to a maximum of 28 covers.

The ingredients are sourced locally but there is without any doubt international influence, the use of Yuzu and Curry Spice indications for this.

Every dish is executed to a high standard but I think Mr. Duffin excels at the dessert, his carrots sorbet being an unusual dish which eats very well.

The service is managed by some young female food enthusiast and it shows when they come and describe the dishes.

A very pleasant meal and a solid one-star restaurant.